Cranberry Sausage Stuffing

Name: Cranberry Sausage Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 5 cups stale bread; 1/2 cup dried mushrooms; 6 tablespoons Butter; 1 yellow onion; 1 pound loose sausage; salt and black pepper; 2 tablespoons chopped fresh sage; 1/4 cup chopped fresh parsley; 1 cup Chopped hazelnuts; 1/2 cup dried cranberries or lingonberries; 2 cups chicken, pheasant or grouse stock; 2 eggs

User Reviews

4.9

33 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8 servings
Calories
467 kcal
Course
Side Dish, Salad
Cuisine
American

Cranberry Sausage Stuffing

Elizabeth Hodge

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This is a simple, delicious stuffing you can use as a model to make it your own: The written recipe is excellent, but see above for variations.

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Ingredients

Servings

5 cups stale bread, cubed
1/2 cup dried mushrooms, crushed (about 20 grams)
6 tablespoons Butter, divided
1 yellow onion, chopped
1 pound loose sausage
salt and black pepper
2 tablespoons chopped fresh sage
1/4 cup chopped fresh parsley
1 cup Chopped hazelnuts (or other nuts)
1/2 cup dried cranberries or lingonberries (see below)
2 cups chicken, pheasant or grouse stock
2 eggs, lightly beaten

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Instructions

Preheat the oven to 350°F. Set the bread cubes in one layer on a baking sheet and toast for 20 minutes, or until nicely browned. Keep the oven on. NOTE: This step is not needed if you are using premade stuffing cubes.
Pour boiling water over the dried mushrooms and let them rehydrate. Chop roughly and save the water.
Brown the sausage and onion in a pan, using some of the butter if the sausage is not overly fatty. Add salt to taste (you might not need it), then the sage and parsley. Turn off the heat and let cool.
Put the toasted bread, rehydrated mushrooms, sausage and onion, nuts and dried fruit in a bowl and mix well. Add up to 1 cup of the mushroom soaking water, and up to 2 cups of the stock, depending on how wet you like your stuffing; I add a total of 2 cups of liquid.
Grind pepper into the mixture, then mix in the beaten eggs. Move all this into a casserole: I use a 10x10 Pyrex casserole. Pack it in tight if you want to be able to cut it into chunks later. Cover and bake at 350°F for 30 minutes, then uncover and cook another 20 minutes, or until the top is pretty and browned.

Notes

If you are using lingonberries, don't use more than 1/2 cup because they are very, very tart. You can use up to 1 full cup of other berries.
If you decide to use fresh mushrooms, go with 1/2 pound and cook them with the sausage and onion.

Nutrition Information

Show Details

Calories 467kcal (23%) Carbohydrates 80g (27%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 41mg (14%) Sodium 735mg (31%) Potassium 342mg (10%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 221IU (4%) Vitamin C 4mg (4%) Calcium 210mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 467 kcal

% Daily Value*

Calories	467kcal	23%
Carbohydrates	80g	27%
Protein	19g	38%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Trans Fat	0.04g	2%
Cholesterol	41mg	14%
Sodium	735mg	31%
Potassium	342mg	7%
Fiber	7g	28%
Sugar	15g	30%
Vitamin A	221IU	4%
Vitamin C	4mg	4%
Calcium	210mg	21%
Iron	6mg	33%