Are you ready for the holidays cooking? This fantastic, easy sausage, cranberries, and walnut stuffing recipe is here to put you in the mood. Enjoy!
Easy Sausage Cranberries And Walnuts Stuffing
The holiday season is here, and hopefully, this recipe will be a real help for many of you.
I know that people make stuffing mostly for Thanksgiving in the US, but I also know that many people around the world might also have it for Christmas or New Year’s Eve.
This stuffing is savory and sweet with dried cranberries and crunchy walnuts in the mixture, mild sausage, crispy bacon, veggies, and herbs. This is truly a symphony of flavors and texture in one dish.
What is stuffing, and what is dressing?
I call stuffing the casserole that goes in the oven with bread mixed with herbs, sausage, bacon, and vegetables, but technically it should be called dressing.
I learned the stuffing term in Minnesota, where it is, indeed, called stuffing.
Stuffing should be called whatever you stuff the bird with, which in my opinion, if you do not know what you are doing, might become quite problematic.
I personally never stuffed the turkey because there are some issues with that.
The bird might not cook properly, which might lead to serious health hazards. I also like my stuffing crisp on top and cooked in the middle.
Is this the best stuffing?
Well, it is for me. It reminds me of the classic stuffing Americans would put on the table. There is bacon, sausage, onion, celery, and herbs.
The taste is balanced by adding dried cranberries and walnuts, making this recipe festive and beautiful on the table.
I know there might be all kinds of recipes out there, and each one might be special to someone. Ingredients differ from one region to another and from one family to another.
What kind of bread is good for stuffing?
You can buy the bags of bread crumbs, but you can also make your own for this dish. I usually prefer to use my own, as I also like to control what spices go into my dish. If I get the bread cubes from the store, I prefer the unseasoned ones.
Are you wondering how to make your own bread crumbs for stuffing?
I do not know about you, but I was never a fan of soggy stuffing. If you like a recipe with character, this one is for you, we are toasting the bread.
Grab some crusty good rustic bread, one or two days old, and cut it into cubes, then place it on a baking tray in an oven at 300F for about 10-15 minutes until dry and golden.
I personally prefer rustic bread over any regular bread from the store because it has a better texture and body.
Fresh or dried herbs?
I used thyme and sage in this recipe, and my preference is to use dried herbs because I don’t always have access to fresh ones. If you do, I salute you. Use them, fresh herbs are always better, but nobody will punish you if you use dried ones.
What kind of sausage is suitable for this stuffing:
A mild sausage is what I prefer. I do not like strong flavors, and we will also add our own herbs to the mix. Italian mild sausage is what I used.
How To Make This Easy Stuffing with cranberries, sausage, and bacon:
Chop the sausages and bacon and place them in a pan. Cook them until brown for 5-6 minutes. Add chopped celery and green onion to the pan and cook them together with the meat until translucent.
In a big bowl, place the bread crumbs. Pour the chicken broth over and mix. Add the cooked meats and veggies and mix well.
Add cranberries, walnuts, sage, and thyme. Mix well and place everything in a baking dish.
Isn’t that pretty?
Bake at 375F for 40 minutes or until golden brown on top.
Can I make this recipe in advance?
Yes, you can put it together the day before and refrigerate it.
How long can I keep the leftovers in the fridge?
If you keep them in an airtight container, they should be good for up to 2-3 days.
I hope you enjoy the recipe. Feel free to drop a comment on the blog and tell me if you made the recipe. And Happy Thanksgiving, everyone!
More recipes to love:
- 12oz (350 g) dried bread crumbs or cubed dried bread (unseasoned)
- 12 oz (350g) mild sausage about 2 links
- 8 oz (250g) bacon chopped
- 2-3 green celery diced
- 3-4 chopped green onion
- 2/3 cup (100g) dried cranberries
- 2/3 cups (100g) chopped walnuts
- 2 cups (500ml) low sodium chicken broth
- 2 teaspoons sage
- 2 teaspoons thyme
- Preheat oven to 375F.
- Chop the sausage and bacon and place them in a pan. Cook them until brown for 5-6 minutes.
- Add chopped celery and chopped green onion to the pan and cook them together with the meat until translucent.
- In a big bowl, place the bread crumbs. Pour the chicken broth over and mix.
- Add the cooked meats and veggies and mix well.
- Add cranberries, walnuts, sage, and thyme.
- Mix everything well.
- Place the mixture in a large baking dish and bake at 375F for 40 minutes or until golden brown on top.
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Amount Per Serving: Calories: 459Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 52mgSodium: 952mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 21g