Close-up of baked stuffing – Crispy edges and tender center showing texture of baked sausage stuffing.

Cranberry Sausage Stuffing is the perfect blend of savory, sweet, and comfort; it’s everything you want in a holiday side dish. Made with hearty sourdough bread, flavorful sausage, aromatic herbs, and tart dried cranberries, it’s a festive twist on classic stuffing that pairs well with turkey, ham, or roast chicken.

sourdough bread cubes

Why you’ll love this recipe

In my opinion, every Thanksgiving table needs a great stuffing recipe. It isn’t Thanksgiving without stuffing or dressing on the menu.  It must be hearty enough to stand on its own but complement everything else on the plate. This version combines browned sausage, celery, onions, and herbs for that savory foundation, while dried cranberries add a touch of sweetness and color. The result is a rich, moist, and flavorful stuffing that everyone will be asking for seconds of.

browned sausage with onion, celery and herbs

Ingredients

  • Sourdough bread: The tangy flavor and sturdy texture make it perfect for soaking up all the savory goodness.
  • Sausage – Adds rich, meaty flavor that makes this stuffing extra hearty and satisfying.
  • Butter  – Brings richness and helps the vegetables cook down beautifully.
  • Celery and Onion – Adds a bit of crunch and freshness to balance the rich flavors.
  • Dried Sage and Thyme– Brings that classic, earthy holiday flavor everyone loves
  • Parsley – Freshens up the dish and adds a pop of green color.
  • Salt and Black Pepper: Balances the flavors.
  • Dried Cranberries – A touch of sweetness that complements the savory sausage perfectly.
  • Chicken Broth – Keeps the stuffing moist and adds depth of flavor.
  • Egg – Helps bind everything together for the perfect texture once baked.
stuffing with dried cranberries mixed in in a pot

How to Make Cranberry Sausage Stuffing

Step 1: Prepare the bread
Tear sourdough bread into pieces and toast until dry and crisp. You can do this a few days in advance to save time.

Step 2: Cook the sausage
In a large pan, crumble and brown the sausage over medium heat. Once it’s cooked through, remove any excess grease.

Step 3: Add the aromatics
Add butter to the pan along with diced celery, onion, dried sage, thyme, and parsley. Sauté until the onions are soft and fragrant.

Step 4: Combine everything
Remove the pan from the heat, then stir in the toasted bread pieces and dried cranberries.

Step 5: Add the wet ingredients
In a separate bowl, whisk together the egg and chicken broth. Pour this mixture over the bread mixture, tossing gently until everything is evenly moistened.

Step 6: Bake
Transfer the stuffing to a greased baking dish. Cover and bake at 350°F for 45 minutes, until golden on top and warmed through.

Stuffing in a baking dish before it goes into the oven

Substitutions & Variations

This Cranberry Sausage Stuffing is super flexible — here are some easy swaps and flavor twists to make it your own:

Bread Options – If you don’t have sourdough, try French bread, ciabatta, brioche or Italian bread. Even cornbread adds a Southern touch and a hint of sweetness. Just make sure it’s a day or two old or lightly toasted so it soaks up the broth without turning mushy.

Sausage – You can use Italian sausage, chicken sausage, or turkey sausage for a lighter version. For a bolder flavor, try spicy sausage or a sage-seasoned blend.

Herbs – Don’t worry if you’re missing one! Swap sage or thyme for rosemary, marjoram, or poultry seasoning — they all add that cozy holiday aroma.

Cranberries – Dried cherries or raisins work great as alternatives if you don’t have cranberries on hand. You can also skip them for a fully savory stuffing.

Broth – Use vegetable broth to make it vegetarian, or turkey broth for extra richness and depth.

Add-ins – Make it your own with extras like toasted pecans, apples, or mushrooms for even more flavor and texture.

Cranberry Sausage Stuffing in a baking dish – Golden brown stuffing with sausage and cranberries baked in a white casserole dish.

Make-Ahead Tip

You can prepare the stuffing a day in advance! Mix all the ingredients (except the egg and broth mixture), allow it to cool, and refrigerate overnight. The next day, add the egg and broth mixture, then bake before serving. This makes holiday prep a whole lot easier!

Storage

Leftover stuffing can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

More Holiday Recipes You’ll Love

Get the Recipe Cranberry Sausage Stuffing

Servings: 6
This Cranberry Sausage Stuffing recipe is made with sourdough bread, savory sausage, herbs, and dried cranberries. It’s the perfect make-ahead holiday side dish for Thanksgiving or Christmas dinner.
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Ingredients
 

  • 8 cups sourdough bread, cut into cubes
  • 1/2 lb sausage
  • 1/4 cup butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 tsp ground fennel
  • 1 tsp thyme, finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp chopped parsley
  • 1/2 cup dried cranberries
  • 1 egg
  • 3 cups chicken broth

Instructions
 

  • Toast the Bread Preheat the oven to 350°F. Spread the cubed sourdough bread on a baking sheet and toast until lightly golden and crisp. This step can be done a few days in advance, just store the toasted bread in an airtight container.
  • Cook the Sausage In a large skillet over medium heat, crumble the sausage and cook until browned. Remove any excess grease if needed.
  • Sauté the Vegetables Add butter to the same pan along with diced celery, onion, ground fennel, thyme, salt, and black pepper. Sauté until the onions are soft and fragrant, about 5–7 minutes.
  • Combine Everything Remove the pan from heat. Stir in the toasted bread cubes, dried cranberries, and parsley until well mixed.
  • Add the Liquid In a separate bowl, whisk together the chicken broth and egg (if using). Pour this mixture over the bread mixture and toss gently until evenly moistened.
  • Bake Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes, until lightly golden and crisp on top.

Video

Cuisine: American
Author: Jehan Powell