Nothing says holidays like the smell of my Holiday Cranberry Sausage Stuffing Bake wafting through the house. That perfect mix of tart cranberries and savory sausage? Absolute magic. I swear, this dish has been the star of our family Thanksgivings ever since my Aunt Linda accidentally tossed cranberries into the stuffing pan one year – now we can’t imagine the feast without it!
What I love most is how simple it comes together. While everyone’s fussing over turkeys and pies, this stuffing bake quietly does its thing – just brown some sausage, mix everything in one bowl, and pop it in the oven. The cranberries burst into little pockets of tangy goodness that cut through all the rich holiday flavors. Trust me, you’ll want to make a double batch because leftovers disappear fast in my house!
Why You’ll Love This Holiday Cranberry Sausage Stuffing Bake
This isn’t your average stuffing – here’s why it’s become my must-make holiday dish:
- Perfect flavor balance: The sweet-tart cranberries cut through the rich sausage like little flavor fireworks
- Foolproof prep: One bowl, one pan, and you’re done (more time for holiday cocktails!)
- Crowd pleaser: Even my picky nephew goes back for seconds when I make this version
- Better next day: The flavors meld beautifully – if there’s any left over!
Ingredients for Holiday Cranberry Sausage Stuffing Bake
Gather these simple ingredients – I promise you probably have half of them already! The magic is in the details, so pay attention to these prep notes:
- 1 lb bulk pork sausage (casings removed – I use sweet Italian, but spicy works too!)
- 2 cups fresh cranberries, halved (trust me, fresh makes all the difference)
- 4 cups day-old bread cubes (1-inch pieces – I save ends of sourdough all year for this)
- 1 medium onion, diced (yellow or sweet both work beautifully)
- 2 celery stalks, chopped (leaves and all for extra flavor)
For the wet mix – our secret weapon:
- 2 large eggs, beaten (room temp blends better)
- 1/2 cup chicken broth (low-sodium so you control the salt)
- 1 tsp each dried sage and thyme (rub between fingers to wake up the oils)
- Kosher salt and freshly ground black pepper to taste
How to Make Holiday Cranberry Sausage Stuffing Bake
Okay, let’s get cooking! This stuffing bake comes together so easily – just follow these simple steps and you’ll have everyone asking for the recipe by dessert time.
Step 1: Cook the Sausage and Vegetables
First, preheat your oven to 375°F. Now grab your favorite skillet (I use my trusty cast iron) and brown the sausage over medium heat, breaking it into small crumbles with your spoon. Once the sausage is cooked through (about 5 minutes), add the onions and celery. Keep sautéing until the onions turn translucent and the celery softens just a bit – another 3-4 minutes should do it. That amazing smell? That’s your kitchen smelling like holidays already!
Step 2: Combine Dry Ingredients
In a big mixing bowl, gently toss together the bread cubes, cooked sausage mixture, and those beautiful halved cranberries. I say “gently” because you want to keep those cranberries intact – they’ll burst open in the oven and create little pockets of tartness. It’s okay if some break, but try to keep most whole for now.
Step 3: Bake to Perfection
Whisk together the eggs, broth, and seasonings, then pour over your bread mixture. Stir just until everything’s evenly coated – don’t overmix! Transfer to a greased 9×13 baking dish and pop it in the oven for about 45 minutes. If the top starts browning too fast (it happens!), just tent some foil over it. You’ll know it’s done when the top is golden and the edges are crispy. Let it rest 5 minutes before serving – I know it’s hard to wait, but this helps the flavors settle!
Tips for the Best Holiday Cranberry Sausage Stuffing Bake
After making this stuffing bake every Thanksgiving for a decade, I’ve learned a few tricks:
- Stale bread is your friend! Day-old bread soaks up flavors without turning mushy. No time? Toast fresh cubes at 300°F for 10 minutes.
- Taste your mix before baking – adjust salt and pepper after adding broth (brands vary in saltiness).
- Let it rest 10 minutes after baking – it firms up beautifully and won’t burn tongues!
- Double the cranberries if you love extra tart pops – nobody’s ever complained!
Ingredient Substitutions and Notes
Don’t stress if you’re missing something – this stuffing bake is super flexible! Turkey sausage works great if you want a lighter version (just add an extra drizzle of olive oil). Out of fresh cranberries? Soak 1 cup dried cranberries in warm water for 15 minutes to plump them up. Gluten-free friends? Use your favorite GF bread – but steer clear of super wet varieties that’ll turn mushy. And a word to the wise: fresh bread absorbs liquid differently than stale, so adjust broth amounts if using soft bread.
Serving Suggestions for Holiday Cranberry Sausage Stuffing Bake
This stuffing bake is practically BFFs with roasted turkey – the cranberries and sausage make it a perfect partner for all those rich holiday flavors. For a showstopping plate, I love serving it alongside roasted green beans with almonds and a drizzle of gravy. A sprinkle of fresh parsley right before serving adds such a pretty pop of color! And between you and me? It’s amazing with a scoop of leftover mashed potatoes the next day – don’t tell anyone I suggested breakfast stuffing! Check out more dinner ideas for your holiday table.
Storage and Reheating Instructions
Here’s the good news – this stuffing bake tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to a month (wrap tightly in foil first). When reheating, splash a tablespoon of broth over the top and warm in a 350°F oven until heated through – about 15 minutes for fridge-cold, 30 if frozen. The broth keeps it from drying out while bringing back that fresh-baked texture. Pro tip: I always freeze single servings for quick holiday leftovers lunches!
Holiday Cranberry Sausage Stuffing Bake FAQs
Over the years, I’ve gotten so many questions about this stuffing bake – here are the answers to the ones I hear most often!
Can I make this ahead of time? Absolutely! In fact, I often prep everything the night before. Just assemble the stuffing (minus the egg mixture), cover tightly, and refrigerate. Next day, mix in the eggs and broth right before baking. Adds maybe 5 extra minutes to the cooking time since it’s going in cold.
Fresh or dried cranberries – which is better? Hands down, fresh! They give that perfect pop of tartness when they burst. Dried work in a pinch (soak them first!), but they lean sweeter. One Thanksgiving I did half fresh, half dried – total flavor explosion!
Any vegan adaptation tips? Easy swaps! Use plant-based sausage (the Italian-style works great) and mix 2 tbsp ground flaxseed with 6 tbsp water instead of eggs. Vegetable broth keeps it completely plant-based. My vegan sister says it’s her favorite dish at our gatherings!
Nutritional Information
Here’s the scoop on what’s in each delicious serving – but remember, these are just estimates since ingredients can vary. (See the full nutrition breakdown in the recipe details above!) And hey – if you make this Holiday Cranberry Sausage Stuffing Bake, snap a pic and tag us in your holiday feast photos! Nothing makes me happier than seeing your creations. You can find more inspiration on our Pinterest page.
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1 Perfect Holiday Cranberry Sausage Stuffing Bake Recipe You Need
- Total Time: 65 mins
- Yield: 8 servings
- Diet: Low Lactose
Description
A savory holiday dish combining cranberries and sausage for a flavorful stuffing bake.
Ingredients
- 1 lb sausage
- 2 cups fresh cranberries
- 4 cups bread cubes
- 1 onion, diced
- 2 celery stalks, chopped
- 1/2 cup chicken broth
- 2 eggs
- 1 tsp sage
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Brown sausage in a skillet over medium heat.
- Add onion and celery, sauté until soft.
- Mix sausage mixture with bread cubes and cranberries.
- Whisk eggs, broth, sage, thyme, salt, and pepper.
- Pour egg mixture over stuffing.
- Transfer to baking dish and bake for 45 minutes.
Notes
- Use day-old bread for better texture.
- Adjust seasoning to taste.
- Cover with foil if top browns too quickly.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
