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4.7 from 9 votes

Potato Bread Stuffing

This potato bread stuffing with sausage and cranberries is the perfect addition to your Thanksgiving table. It's made with soft potato bread, Italian sausage, tons of fresh herbs, and dried cranberries.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 600 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 cups cubed potato bread 1/2 inch cubes
  • 1 pound spicy Italian sausage casing removed
  • 1 cup small diced onion
  • 1 cup small diced celery
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • ⅓ cup minced fresh parsley
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme leaves
  • 1 cup dried cranberries
  • 2 cups chicken stock

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Add your cubed bread to a large baking sheet and toast for about 6 minutes just until the bread is starting to lightly toast.
  3. Remove from the oven and set aside.
  4. Set a 12-inch cast-iron skillet or a high-sided 12-inch non-stick oven-safe skillet over medium heat and add in your sausage.
  5. Break down the sausage with a spatula so it's bite-size and will incorporate all throughout the stuffing.
  6. When the sausage is mostly browned add in the onion, celery, kosher salt, and black pepper.
  7. Cook for about 3 minutes or just until the vegetables start to soften.
  8. Stir in the garlic, parsley, sage, rosemary, thyme, and dried cranberries.
  9. Pour in 1-1/2 cups of the chicken stock and gently simmer for 5 minutes. This helps plump up the dried cranberries.
  10. Stir to combine and remove from the heat.
  11. Add the toasted bread to the skillet and toss to combine.
  12. Drizzle in the remaining 1/2 cup chicken stock if needed or desired.
  13. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to help crisp the top. If you used a normal non-stick skillet add the stuffing mixture to a 9x13 pan and follow the recipe.
  14. Serve warm.

Notes

  • If you don't have a large cast-iron skillet you can add the completed stuffing to a 9x13 pan to bake instead.

Nutrition Information

Serving 1serving Calories 600kcal (30%) Carbohydrates 81g (27%) Protein 26g (52%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 36mg (12%) Sodium 1059mg (44%) Potassium 1260mg (36%) Fiber 10g (40%) Sugar 24g (48%) Vitamin A 362IU (7%) Vitamin C 6mg (7%) Calcium 295mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 600

% Daily Value*

Serving 1serving
Calories 600kcal 30%
Carbohydrates 81g 27%
Protein 26g 52%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 1059mg 44%
Potassium 1260mg 27%
Fiber 10g 40%
Sugar 24g 48%
Vitamin A 362IU 7%
Vitamin C 6mg 7%
Calcium 295mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.