Description
This sweet and savory cranberry sausage stuffing recipe is a hearty side dish packed with toasty bread and aromatic herbs everyone will love.
Ingredients
Scale
- 6 cups cubed sourdough bread
- 1 lb. sausage
- 2 tablespoons butter
- 1 1/2 cups diced celery
- 1 cup diced onion
- 3 garlic cloves
- 2 teaspoons dry sage
- 1 1/2 teaspoons dry thyme
- salt & pepper to taste
- 1 1/2 cups vegetable broth (or chicken broth)
- 1/2 cup maple syrup
- 1 egg
- 1/2 cup dry cranberries
Instructions
- Preheat oven to 4000°F.
- Spread cubed sourdough on a baking sheet in a single layer.
- Bake for 8-10 minutes, or until bread is slightly browned and dried out.
- In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
- Once browned, remove the sausage from the pan and let rest. Then immediately add 2 tablespoons of butter, diced onion, diced celery and garlic. Saute until onions are translucent, about 3-4 minutes. Then add in dry sage, dry thyme and season with salt and pepper. Toss to coat then remove from heat.
- To a small bowl add vegetable broth, maple syrup and 1 egg. Whisk until egg is scrambled.
- To a large bowl add cubed bread, sausage, celery onion mixture and cranberries. Pour vegetable broth over the top and toss to coat. Mix everything together.
- Add stuffing mixture to a 13×9 baking dish.
- Cover with tinfoil and bake for 20 minutes. Then remove the tinfoil and bake an addiitional 20 minutes uncovered until slightly browned and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 206
- Sugar: 12 g
- Sodium: 427 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
