New England Sausage and Dried Cranberry Stuffing

New England Sausage and Dried Cranberry Stuffing

New England Sausage and Dried Cranberry Stuffing

Prep Time

45 minutes

Cook Time

90 minutes


10 people

Here’s a holiday stuffing recipe for those who like a heartier, meatier dressing.

Why Try? This holiday stuffing is so good, you may wind up serving it year after year.

Using an iron skillet will give your stuffing a better crusty bottom.


  • 12 cups white bread cut into 3/4-inch cubes
  • 1 pound sausage, casings removed
  • 1/4 cup (1/2 stick) butter
  • 6 cups onion
  • 1 pound tart green apples, peeled, cored, chopped
  • 2 cups chopped celery with leaves
  • 1 tablespoon poultry seasoning
  • 1/2 cup dried cranberries
  • 4 teaspoons chopped fresh rosemary
  • 2/3 cup chopped fresh parsley
  • 3 eggs, slightly beaten
  • 1 1/2 cups chicken broth


  • 1 Preheat oven to 350°F.
  • 2 Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15-20 minutes. Cool completely. You can also leave the cubes out overnight to dry.
  • 3 Sauté sausage in large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from the skillet.
  • 4 Using the same skillet, melt butter. Add onions, apples, celery and poultry seasoning to skillet; sauté until onions are softened about 5-8 minutes.
  • 5 Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread, eggs and parsley. Season stuffing to taste with salt and pepper. Add chicken broth to moisten stuffing depending on how moist you like it (can be prepared one day ahead. Cover and refrigerate.)
  • 6 Butter a baking dish. Transfer stuffing to dish, cover and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.


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