Name: Sausage and Herb Stuffing with Cranberries Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 16 ounces bread cut into 1-inch pieces, day old bread if possible; 1 pound sage pork sausage or sweet or spicy Italian sausage, casings removed; 1 tablespoon oil; 1/3 cup unsalted butter; 1 1/2 cups yellow onions finely chopped (from 1 large onion or 2 small onions); 1 cup celery chopped (from 2-3 stalks); 5 large cloves garlic minced, or 1 1/2 tablespoons minced garlic; 1/2 cup flat-leaf parsley chopped; 1 1/2 tablespoons fresh sage chopped; 1 tablespoon fresh rosemary chopped; 3/4 teaspoon sea salt or more to taste; 1/2 teaspoon ground black pepper; 1/2 cup dry white wine (optional — can substitute with 1/4 cup broth); 3 cups low sodium chicken stock; 1 egg lightly whisked; 3/4 cup dried cranberries (optional)

Jump to Recipe· 4.5 from 25 reviews

If you’re on the hunt for that perfect balance of cozy, savory, and just a touch of sweet, you’ve got to try my Sausage and Herb Stuffing with Cranberries Recipe. This stuffing isn’t your average side dish—it’s packed with juicy sausage, fragrant herbs, and those little pops of tart cranberries that make every bite sing. Whether you’re cooking for a holiday feast or a comforting Sunday dinner, this recipe is reliably delicious and surprisingly easy to pull together. Stick around—I’ll share all my tips and tricks so your stuffing turns out picture-perfect every time.

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Why This Recipe Works

Perfect Texture: Drying out the bread first guarantees a crispy outside with a tender inside every time.
Flavor Harmony: The savory sausage complements the fresh herbs while cranberries add just the right hint of sweetness.
Flexible Ingredients: You can easily swap herbs and sausage types to suit your taste, making this stuffing very adaptable.
Moist but Not Soggy: The addition of wine or broth and beaten egg ensures a moist stuffing that holds together beautifully.

Sausage and Herb Stuffing with Cranberries, festive stuffing recipe, holiday side dish, savory sausage stuffing, easy holiday stuffing - A white rectangular baking dish filled with a mixture of light golden bread pieces, green celery bits, small pieces of cooked sausage, and dark red dried cranberries. The mixture has a crumbly texture with some moist chunks, and green herbs are scattered throughout. A clear glass bowl is tilted above the dish, pouring the mixture in. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sausage and Herb Stuffing with Cranberries Recipe shines because each component brings something special: hearty bread for structure, flavorful sausage for savoriness, herbs for freshness, and cranberries to lighten things up. When shopping, grab good-quality sausage and fresh herbs if you can—it really makes a difference!

Sausage and Herb Stuffing with Cranberries, festive stuffing recipe, holiday side dish, savory sausage stuffing, easy holiday stuffing - Flat lay of roughly chopped golden toasted bread cubes with a crispy texture, fresh plump Italian sausage links in their natural pinkish-beige color with specks of herbs, finely chopped translucent yellow onions, bright green celery stalks sliced into small pieces, peeled large garlic cloves with smooth white surfaces, vibrant green flat-leaf parsley leaves alongside fresh sage and rosemary sprigs showcasing textured, needle-like leaves, small clusters of deep red dried cranberries with a wrinkled surface, all arranged naturally with some herbs sprinkled loosely, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Day-old bread: Stale bread is drier and absorbs the liquids without turning mushy—fresh bread can make it soggy.
Pork sausage: I love using sage pork sausage for that classic flavor, but spicy Italian sausage works great too.
Unsalted butter: Melting this with the veggies gives a rich foundation without extra salt.
Yellow onions and celery: These soften slowly, adding texture and depth of flavor.
Garlic: Fresh minced garlic is essential for that cozy, aromatic undertone.
Flat-leaf parsley, sage, rosemary: The herb trio infuses the dish with earthiness and a burst of freshness.
Chicken stock: Low sodium gives you control over seasoning while keeping things moist.
White wine (optional): Adds subtle acidity and complexity, but you can use broth instead.
Egg: Helps bind everything together, so your stuffing holds its shape.
Dried cranberries: The tart little jewels that balance savory flavors and add chewy texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I love about this recipe is how easy it is to make it your own. Feel free to swap herbs, add nuts, or adjust the sausage spice level. Trust me, small tweaks can bring out a whole new side to this classic stuffing.

Herb swaps: I’ve tried replacing rosemary with thyme or adding a bit of fresh marjoram—each brings a unique aroma that works beautifully.
Sausage variety: For extra kick, I sometimes double down on spicy Italian sausage, which makes the stuffing more vibrant and fills the kitchen with an incredible smell while cooking.
Add some crunch: Toasted pecans or walnuts stirred in last minute add an unexpected crunch that I personally adore.
Go vegetarian: You can skip sausage and up the mushrooms or hearty veggies with some smoked paprika for a different but satisfying version.

Step-by-Step: How I Make Sausage and Herb Stuffing with Cranberries Recipe

Step 1: Toast Your Bread to Perfection

I always start by spreading the bread cubes in a single layer on a sheet pan and baking them at 350°F for about 7-10 minutes. This step is key—drying the bread out ensures the stuffing doesn’t turn into a soggy mess later. Keep an eye on them and toss halfway through if you notice uneven toasting. Golden and crisp is the goal!

Step 2: Brown the Sausage Just Right

Next, heat a tablespoon of oil in a large sauté pan. Add the sausage, breaking it up with a fork as it cooks over medium heat. This usually takes around 10 minutes. You want those little browned bits—they pack so much flavor into the dish. Once cooked through, transfer the sausage to your bowl of toasted bread cubes.

Step 3: Sauté the Veggies and Herbs

In the same pan, melt butter and toss in your onions, celery, garlic, parsley, sage, and rosemary (or thyme if you prefer). Cook them over medium heat for about 10 minutes until everything softens and smells heavenly. Add the wine if you’re using it and let it reduce by half—this adds a subtle depth without overpowering. Pour in the stock, stir everything to combine, then take it off heat.

Step 4: Bring It All Together

Now, whisk in your beaten egg and stir in the dried cranberries. Pour this liquid mixture over the bread and sausage, mixing gently but thoroughly with a wooden spoon until the bread absorbs all the moisture. Your stuffing should look moist but not soggy—if it feels too wet, you can always add a bit more toasted bread.

Step 5: Bake and Serve

Finally, transfer your stuffing to a 9×12-inch baking dish and pop it in the oven at 350°F for about 30 minutes. You’re looking for a golden brown, slightly crispy top, and a hot center. It’s the perfect moment to start setting the table because this stuffing will disappear fast!

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Pro Tips for Making Sausage and Herb Stuffing with Cranberries Recipe

Dry Bread First: I can’t stress enough how drying the bread cubes before mixing prevents mushy stuffing — it’s a game changer.
Sauté Herbs with Veggies: Cooking fresh herbs alongside onions and celery helps release their oils and layers the flavors beautifully.
Adjust Liquids Gradually: Add the stock slowly and watch the bread’s texture; you want moistness but not a soggy mess.
Don’t Skip the Egg: It binds everything so your stuffing keeps its shape when serving without drying out.

How to Serve Sausage and Herb Stuffing with Cranberries Recipe

Sausage and Herb Stuffing with Cranberries, festive stuffing recipe, holiday side dish, savory sausage stuffing, easy holiday stuffing - The dish is a baked stuffing served in a white rectangular baking dish, filled with multiple layers of cubed bread pieces that are golden brown and slightly crispy. Mixed throughout are small bits of browned sausage, green celery pieces, and dark red dried cranberries. The texture is a mix of soft and crunchy, with visible herbs sprinkled on top, adding a speckled green. A bronze spoon rests inside the dish slightly sunk into the stuffing, ready to serve, all sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh parsley or chopped sage on top right before serving—adds such a fresh green pop and a burst of herbal aroma. Sometimes I toss on a few extra dried cranberries just for looks and a sweet surprise in each bite.

Side Dishes

This stuffing pairs like a dream with roasted turkey or chicken, but I also love it alongside glazed carrots and sautéed brussels sprouts. Creamy mashed potatoes or even a simple green salad balance the richness perfectly.

Creative Ways to Present

For Thanksgiving or special dinners, I like to bake this stuffing inside hollowed-out acorn squashes or in mini ramekins for individual servings—it feels festive and makes the table look stunning. Another trick? Drizzle a little melted butter with fresh herbs on top before baking for an extra golden crust.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the flavors taste even better the next day. Just give it a quick reheat, and it’s still wonderful.

Freezing

Freezing works well too—after baking, I cool it completely, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge then reheat gently.

Reheating

Reheat stuffing in the oven at 325°F covered with foil to keep it moist, about 20 minutes or until warmed through. For a touch of crispness, remove the foil for the last 5 minutes.

FAQs

Can I make the Sausage and Herb Stuffing with Cranberries Recipe vegetarian?

Absolutely! Simply skip the sausage and increase the amount of sautéed vegetables like mushrooms, onions, and celery for richness. To mimic the savory depth, you can add smoked paprika or nutritional yeast and use vegetable broth instead of chicken stock.
Is it necessary to use white wine in the stuffing?

Not at all. The white wine adds a nice subtle acidity and depth, but you can easily substitute with chicken stock or vegetable broth, especially if you prefer a non-alcoholic option.
How can I make the stuffing crispier on top?

To get a golden, crispy top, bake the stuffing uncovered for the last 10 minutes or drizzle a little melted butter on top before baking. Some like to add a handful of breadcrumbs mixed in for extra crunch.
Can I prepare this stuffing ahead of time?

Yes! You can assemble everything the day before, cover the dish tightly, and refrigerate. When ready, bake it fresh in the oven, adding a few extra minutes to the baking time if it’s chilled.
What bread works best for this stuffing?

I prefer a rustic country loaf or sourdough because of their sturdy texture and tangy flavor, but any firm white bread works too. Just make sure it’s a day or two old and dried out.

Final Thoughts

Honestly, this Sausage and Herb Stuffing with Cranberries Recipe holds a special place in my heart (and on my holiday table). It’s the kind of dish that gets as big of a reaction as the turkey itself, and that makes me so happy! I love sharing this recipe with friends because it’s approachable, full of flavor, and brings everyone around the table together. Give it a try the next time you want to impress with something comforting yet a little unexpected—you won’t regret it.