Cranberry Pecan Stuffing with Sausage
Sweet, Savory, and Nutty Holiday Stuffing
Delight your holiday guests with Cranberry Pecan Stuffing with Sausage, a perfect balance of sweet, savory, and nutty flavors. Cubes of crisp bread are tossed with savory sausage, toasted pecans, aromatic herbs, and tart cranberries, then baked to golden perfection. This stuffing is a festive, flavorful side that’s sure to become a family favorite.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 loaf | French bread, cubed (approximately 6 cups) |
| 1 16 oz. | |
| 1/2 cup | butter |
| 1 medium | onion, chopped |
| 2 | celery ribs, chopped |
| 2 cloves | garlic, chopped |
| 1 cup | dried cranberries |
salt and pepper, to taste | |
| 2 tablespoons | fresh rosemary, chopped |
| 2 teaspoons | fresh thyme, chopped |
| 2 tablespoons | fresh parsley, chopped |
| 1/2 cup | toasted pecan pieces |
| 2 large | eggs |
| 1 cup | chicken broth |
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Directions
-
Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.
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Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.
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In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.
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Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9×9-inch greased baking dish.
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Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.
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