Cranberry Herb Sausage Stuffing

Hurricane 1

"A delicious stuffing or dressing that's not only perfect for holiday cooking but is a terrific side dish for a Pork Roast or to use as a stuffing for pork chops. This is my version of a family recipe made modern. If the ingredients are not to your liking put your spin on it. The foundation of this recipe really is pretty fool proof!"
Added to shopping list. Go to shopping list.


1 h 10 m 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375
  2. In a large skillet brown the sausage until all pink is gone. Remove the sausage only to drain on a paper towel while retaining all the drippings from the sausage in the skillet.
  3. Add the melted butter or margarine to the sausage drippings and you should have about 1 cup of liquid.
  4. Add the onion, apple and celery and saute on medium high heat until the onion is translucent and the apples & celery is soft but not brown. About 7-10 minutes.
  5. After the onions, celery and apples are soft and cooked down, add the cranberries and 1/3 of the bread cubes and mix together. Add a small portion of the chicken broth if desired for more moisture.
  6. In a large mixing bowl mix together all ingredients - adding together the browned sausage, the hot onion, apple, cranberry mixture, remaining bread cubes, poultry seasoning, parsley and black pepper. Mix well and again add chicken broth if a more moist dressing is desired. I usually use about 1/2 - 3/4 of the cup of chicken broth because I like a pretty moist dressing.
  7. Pour into a baking dish prepared with a cooking spray or butter and bake 35-45 minutes or until slightly browned on top.
You might also like