Confession: I’m not a fan of stuffing. I know, I know. Stuffing is a mainstay for Thanksgiving dinner, and everyone loves it. But, I just never jumped on the train. I don’t know why. Apparently, my grandmother’s stuffing was the bomb dot com, but I was always into all of the other sides. Lo and behold, I married a man who loves stuffing, and I had to learn how to make it. This year, I decided to up the ante and add in Johnsonville® Mild Italian Sausage to the mix. The result? Sausage cranberry stuffing. It’s a savory dish with a sweet heat.
The ingredients are simple. One package of Johnsonville® Mild Italian Sausage, chopped onion, chopped celery, minced garlic, store-bought bread cubes for stuffing, dried cranberries, egg, chicken or turkey broth, and seasonings. I had to add in cranberries, because I love cranberries. If I’m ever going to love stuffing I have to put in something I like too, right?
Once you get your veggies chopped, brown your Italian sausage in a large skillet. Add in your onions and celery, and cook together for about 5 minutes. Once the sausage is no longer pink, add in cranberries and garlic, and cook for another 2 minutes.
Beat the egg in a small bowl, and add in the broth and seasonings. In a large bowl, add in bread cubes, then toss the cubes with the egg mixture. Add in the sausage mixture, and fold in all the ingredients.
Grease a 9×13 pan, add in your stuffing mixture. Bake for 35 to 40 minutes on 350 degrees, or until you see the crusty brown top. Oh my.
This recipe serves 6 to 8, or if you’re my husband, 4 hefty servings that should be topped with gravy. This recipe can be easily doubled, if you are serving a large crowd.
Easy, right? By making this Sausage Cranberry Stuffing, I’m holding down the title of “best wife ever” for another year. Give your Thanksgiving stuffing a flavor twist by including ground Italian sausage. Want a great list of tried-and-true recipes? Check out these Thanksgiving Holiday Recipes on Pinterest.
Sausage Cranberry Stuffing
1 package Johnsonville® Mild Ground Italian Sausage
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
1/2 cup dried cranberries
6 cups cubed bread for stuffing
1 cup chicken (or turkey) broth
1 egg lightly beaten
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Cook sausage over medium heat in a large skillet for at least 3 minutes. Be sure to chop it up into smaller pieces while you cook it.
Add chopped onions and celery, and cook together for 5 minutes, or until vegetables are tender.
Add in garlic and dried cranberries and cook together for no more than 2 minutes. Turn off heat.
In a small bowl, lightly beat one egg. Add in chicken broth, salt, dried thyme, and pepper.
Place bread cubes in a large bowl. Pour egg mixture over the bread cubes, and toss to coat.
Fold the cranberry, vegetable, and sausage mixture into the bread cube mixture.
Spoon stuffing mixture into a 9×13 baking dish.
Bake for 35 to 40 minutes, or until brown on the top.