Holidays Plates Sides

Best Ever Sausage Cranberry Pecan Stuffing

November 7, 2017
Sausage cranberry pecan stuffing

Thanksgiving for me (like perhaps for many other people??) is all about the sides. And this sausage cranberry pecan stuffing happens to be my current favorite Thanksgiving dish. Growing up, I hated stuffing and even the idea of stuffing. Why would anyone want to stuff a bunch of tasteless croutons inside of a turkey?? I avoided stuffing all together for a very long time, until I came across this literally, BEST EVER sausage cranberry pecan stuffing.

Sausage cranberry pecan stuffing

pint.js

The ingredient list may look a little long at first glance, but most items are pantry essentials that I bet you already have on hand. Preparing for this recipe, I only needed to pick up a loaf of bread and a bottle of dry wine. When making this recipe, DON’T SKIP ANY STEPS! As much as I love shortcut recipes and quick and easy recipes, each and every step is necessary to achieve the perfectly chewy, crunchy, sweet and savory sausage cranberry pecan stuffing.

Sausage cranberry pecan stuffing

Ingredients for Sausage Cranberry Pecan Stuffing:

1 loaf sourdough bread, cubed (approximately 10 cups)
1 cup dried cranberries
1 apple, peeled, cored, and diced
1 lb pork sausage
1 small onion, finely diced
1/2 cup pecans, chopped
2 tablespoons dried sage
5-6 sprigs rosemary, finely chopped
1 cup chardonnay (or other dry wine)
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten

Sausage cranberry pecan stuffing

Directions for Sausage Cranberry Pecan Stuffing:

Preheat oven to 400°. Arrange cubed sourdough on a baking sheet (or two) and bake 10-12 minutes until bread is toasted. Remove from oven and place into an extra large bowl with cranberries and apples.

Sausage cranberry pecan stuffing
While bread is toasting, cook sausage in skillet over med-high heat, breaking up the pieces with a wooden spoon as it cooks.
Add 1 tablespoon sage and allow sausage to cook through.

Sausage cranberry pecan stuffing
Remove sausage from skillet using a slotted spoon so as to leave all drippings in pan and add sausage to bowl with bread cubes.
Add chopped onion, pecans, and remaining herbs to pan and cook until onion is translucent.

Sausage cranberry pecan stuffing

Remove from pan and add to bowl with bread cubes.

Sausage cranberry pecan stuffing
Add wine to skillet, scraping up browned bits from the bottom, Allow to cook for 2 minutes and add in chicken stock and butter. Bring to a boil and cook for 3 minutes. Add liquid into bowl with bread cubes.
Add eggs and toss everything together gently with a spatula.
Spray 9×13 inch (or similar size) casserole dish with cooking spray, or butter.
Pour stuffing mixture into casserole dish, cover with foil, and cook at 350° for 40 minutes. Remove foil and bake for an additional 15 minutes.

Sausage cranberry pecan stuffing

Sausage cranberry pecan stuffing

Serve alongside your (No Fail) Thanksgiving Turkey (or Thanksgiving Duck!), Roasted Brussels Sprouts, and Dill Cream Cheese Mashed Potatoes for a complete Thanksgiving meal! And don’t forget your Pumpkin Cheesecake for dessert! Yummy!!! Is it Thanksgiving yet?? I’m drooling over here!

Sausage cranberry pecan stuffing

Comment below and let me know- what’s your current favorite Thanksgiving dish???

 

Subscribe to our email list below to get exclusive content, recipes, and updates weekly.

[mc4wp_form id=”1407″]

**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

sausage cranberry pecan stuffing

 

Best Ever Sausage, Cranberry, Pecan Stuffing

Ingredients

  • 1 loaf sourdough bread, cubed (approximately 10 cups)
  • 1 cup dried cranberries
  • 1 apple, peeled, cored, and diced
  • 1 lb pork sausage
  • 1 small onion, finely diced
  • 1/2 cup pecans, chopped
  • 2 tablespoons dried sage
  • 5-6 sprigs rosemary, finely chopped
  • 1 cup chardonnay (or other dry wine)
  • 4 tablespoons unsalted butter
  • 2 cups chicken stock
  • 2 eggs, lightly beaten

Instructions

  1. Preheat oven to 400. Arrange cubed sourdough on a baking sheet (or two) and bake 10-12 minutes until bread is toasted. Remove from oven and place into an extra large bowl with cranberries and apples.
  2. While bread is toasting, cook sausage in skillet over med-high heat, breaking up the pieces with a wooden spoon as it cooks.
  3. Add 1 tablespoon sage and allow sausage to cook through.
  4. Remove sausage from skillet using a slotted spoon so as to leave all drippings in pan and add sausage to bowl with bread cubes.
  5. Add chopped onion, pecans, and remaining herbs to pan and cook until onion is translucent. Remove from pan and add to bowl with bread cubes.
  6. Add wine to skillet, scraping up browned bits from the bottom, Allow to cook for 2 minutes and add in chicken stock and butter. Bring to a boil and cook for 3 minutes. Add liquid into bowl with bread cubes.
  7. Add eggs and toss everything together gently with a spatula.
  8. Spray 9x13 inch (or similar size) casserole dish with cooking spray, or butter.
  9. Pour stuffing mixture into casserole dish, cover with foil, and cook at 350 for 40 minutes. Remove foil and bake for an additional 15 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://sweetsomethingsblog.com/2017/11/07/best-ever-sausage-cranberry-pecan-stuffing/

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

 

You Might Also Like

No Comments

Leave a Reply