Harvest Sausage Stuffing with Pecans and Cranberries
The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you’ll love!
Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans, and crisp harvest apples tossed in an incredible white wine, butter, and herb sauce and baked until perfectly crispy on top and soft and tender underneath! It’s the ultimate sausage stuffing!
Okay, so technically this should be called a dressing, since stuffing is actually stuffed into a bird… but growing up we always called it stuffing… so stuffing it is!
Can you believe we’re less than a month away from Thanksgiving?! O.M.G. I’m so not ready for that. We need to firm up our Thanksgiving plans and I need to start planning a menu and some dishes to bring to our families… one thing I don’t need to plan, is what stuffing to make. This one takes the cake!!
I’ve always loved stuffing, in all forms… traditional, cornbread, even oyster! But this sausage stuffing is so perfectly complimented by the crisp apples and sweet cranberries… it really takes it over the top into complete deliciousness.
I use French bread for this stuffing, but it would be really good with cornbread if you have some of that already baked up!
Making stuffing is relatively easy, just a takes a little time, as it bakes for a while. The upfront cooking doesn’t take too long though, so you can go relax while it bakes!
Here’s a Few Helpful Hints to Prep Ahead:
- Slice bread into cubes and keep sealed in a re-sealable plastic bag.
- Brown sausage ahead of time and keep in an airtight container in the refrigerator.
- Chop onions and herbs and keep them in an airtight container in the refrigerator.
- Toast pecans and keep sealed in a re-sealable plastic bag.
That way, when you want to make your stuffing, you can just toast your bread, peel and dice your apples and start making the sauce. Combine it all and bake. Easy peasy!
While this sausage stuffing is perfect for Thanksgiving, I think it would be great year-round! Serve it up with some Pan Seared Chicken with a Creamy Mustard Sauce or a nice platter of Apple Cider and Thyme Glazed Pork Chops for an amazing meal no one will be able to resist!
I came across this recipe on Pinterest and I didn’t have to tweak it much at all… it’s pretty perfect! I love how versatile stuffing is… you can bake up a big casserole dish, or bake in individual servings for a personalized holiday experience 🙂
What makes this sausage stuffing the ultimate stuffing is the broth that it’s all tossed in before baking. The pan is deglazed with white wine, reduced a bit, then topped with chicken stock, butter, and herbs. I can’t even tell you how much flavor that lends… it’s amazing!
I hope you all absolutely love this sausage stuffing! To me, it just tastes like home 🙂
- 1 loaf French bread cubed
- 1 cup sweetened dried cranberries I used reduced sugar
- 1 medium apple peeled, cored and chopped (I used a Gala)
- 1 1/2 lbs sage sausage
- 1/2 cup yellow onion finely diced
- 1/2 cup pecans chopped
- 1/2 cup fresh flat-leaf parsley chopped
- 3 Tbsp fresh sage finely chopped and divided
- 1 Tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme chopped
- 1 cup dry white wine I used Chardonnay
- 4 Tbsp unsalted butter
- 2 cups chicken stock
- 2 eggs lightly beaten
- Bacon grease for cooking sausage optional
Add chopped pecans to a dry small skillet and toast over LOW heat. Set aside.
Preheat oven to 350 degrees and line a large baking sheet (or two medium sized ones) with parchment paper. Spread cubed French bread out on the baking sheet and bake for 10 minutes or so, until toasted. You're looking for a super light golden brown color.
Add bread to a large mixing bowl and set aside.
Heat bacon grease or a small drizzle of oil in a skillet over MED heat. Add sausage and cook until cooked through and lightly browned. Be sure to break up the meat with a potato masher to get fine crumbles.
Use a slotted spoon to remove the sausage from the skillet and add it to the bowl with the toasted bread. Also add in the cranberries, diced apples, and pecans.
Drain all but a few tablespoons of the bacon and sausage drippings and add in the onions. Saute until soft and translucent, add in herbs and stir to combine.
Cook another 2 minutes.
Transfer the onion mixture to the large mixing bowl.
Carefully pour in the wine, being sure to use your wooden spoon to get all the brown bits from the bottom of the pan. Cook the wine for 1 minute.
Add in butter and chicken stock and cook for 3 minutes.
Pour sauce into large mixing bowl, toss to combine.
Add lightly beaten eggs and toss to combine again.
Butter or grease a 9x13" baking pan and pour in the stuffing.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake an additional 15 minutes.
Garnish with additional fresh herbs and serve.
** Recipe adapted slightly from The Slow Roasted Italian