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    You are here: Home » Kid Friendly » Sausage Cranberry Stuffing with Rye Bread Croutons

    Sausage Cranberry Stuffing with Rye Bread Croutons

    November 1, 2017 By Danielle Esposti Leave a Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    A casserole dish of sausage and cranberry stuffing with rye bread croutons with a blue linen napkin.

    This Rye Bread, Sausage and Cranberry Stuffing is the perfect balance of savory and sweet. I like my stuffing cooked outside the bird because crunchy crouton topping is what’s up. Plus then I can justify serving a second type of stuffing, because yes – I just love stuffing that much.

    Stuffing is my favorite part of Thanksgiving dinner! This sausage and cranberry stuffing is super easy, deeply flavorful, and a total crowd pleaser. #thanksgiving #stuffing #sidedish #sausage
    Jump to:
    • How to Make Sausage and Cranberry Stuffing
    • More Thanksgiving Recipes
    • Recipe

    Thanksgiving is hands down my favorite eating holiday of the year and the reason is stuffing.

    I. Love. Stuffing.

    Sometimes in college I would make a batch of stuffing and eat it for dinner, just because I could. In fact, I am eating a bowl of leftover stuffing smothered with gravy while I write this post.

    Raw ingredients for rye, sausage and cranberry stuffing - diced rye bread, mild italian sausage, sweet onion, celery, fresh herbs, and dried cranberries. A savory and mildly sweet Thanksgiving side dish!

    We always bake at least one extra batch of stuffing* for Thanksgiving dinner because (1) there can never be enough stuffing; (2) crunchy croutons are the bomb; (3) I love stuffing so much that sometimes I want two totally different versions. Is this what they mean by “cook smarter, not harder”? If so I’m all in.

    Stuffing is my favorite part of Thanksgiving dinner! This sausage and cranberry stuffing is super easy, deeply flavorful, and a total crowd pleaser. #thanksgiving #stuffing #sidedish #sausage

    Today’s edition is a spin off of my mom’s sausage and cranberry stuffing. Rye bread croutons pack a savory punch and bring another layer of depth to an already nearly perfect recipe. The caraway seeds from the rye are perfect companions to the fennel seeds in the Italian sausage. Cranberries bring a sweet, tart finish, and fresh herbs keep everything tasting, well, fresh.

    *Stuffing…dressing….whatever. It’s all delicious.

    >>> Pin it now! Click this link to add this Sausage and Cranberry Stuffing to your Thanksgiving Pinterest recipe board.

    How to Make Sausage and Cranberry Stuffing

    The very first step is obviously to get your bread nice and dry. I stick my bread in the fridge for a few hours to get it firm, which makes cubing into 1″ pieces a breeze. After that, spread the rye bread cubes onto a baking sheet (or two) in a single layer and dry ’em out in a 400* oven for 15 or so minutes.

    Golden brown rye bread croutons for sausage and cranberry stuffing. A savory and mildly sweet Thanksgiving side dish!

    The sausage and cranberry stuffing base starts with salty, savory mild Italian sausage. Remove the casings, crumble it up, and get it nice and brown.

    Cooked and browned mild Italian sausage for rye, sausage and cranberry stuffing. A savory and mildly sweet Thanksgiving side dish!

    Transfer the sausage to a large mixing bowl with a slotted spoon, and then soften the vegetables in the sausage fat. I chop my vegetables on the smaller side so that they sort of melt into the stuffing. Then add the herbs and the cranberries and a splash of wine wine….

    Sautéed vegetables with dried cranberries and fresh herbs, ready to toss with rye bread croutons for sausage and cranberry stuffing. A savory and mildly sweet Thanksgiving side dish!

    Then scrape it all into the mixing bowl with the sausage and croutons, and douse it with some chicken broth whisked with an egg.

    Rye bread croutons with vegetables, fresh herbs, and cranberries for sausage and cranberry stuffing. A savory and mildly sweet Thanksgiving side dish!

    Spread the stuffing into a casserole dish, cover with foil, and let those flavors soak in for a good long while in the fridge – at least an hour, but preferably overnight. You want the croutons to fully absorb all of the liquid before transferring to the oven.

    When you’re ready to bake, pop the sausage and cranberry stuffing into a 375* oven with the foil still in place for about 30 minutes. Then remove the foil and let it cook an additional 30 minutes, or until the topping is golden brown and crispy on the outside, and juicy and tender below.

    BOOM DELICIOUS. What’s you’re favorite Thanksgiving stuffing flavor combo?

    More Thanksgiving Recipes

    Looking for more Thanksgiving recipe inspiration? I aim to please. Check out some of my favorite recipes for the holiday season:

    • Honeynut Squash Rice Pilaf
    • Roasted Pumpkin Soup
    • Roasted Fennel Salad with Apple and Radicchio
    • Maple Bourbon Brussels Sprouts with Crispy Bacon
    • Carrot Apple Soup with Pecans and Thyme
    A casserole dish filled with baked sausage and cranberry stuffing with one portion missing and a serving spoon.

    Did you make this Sausage and Cranberry Stuffing? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A casserole dish of sausage and cranberry stuffing with rye bread croutons with a blue linen napkin.

    Sausage and Cranberry Stuffing with Rye Bread

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    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    I always serve two versions of stuffing at Thanksgiving – one cooked outside the bird, and one cooked inside because I LOVE stuffing. This sausage and cranberry stuffing (or dressing) is my favorite outside-the-turkey recipe.
    Prep Time: 55 mins
    Cook Time: 1 hr
    Total Time: 1 hr 55 mins
    Servings : 12
    Calories: 279

    Recommended Equipment

    • 9×13 Casserole Dish
    • Baking Sheet
    • Large Mixing Bowl
    • 10" cast iron skillet
    • Slotted Spoon
    • Rubber Spatula
    • Aluminum foil

    Ingredients

    • 1 loaf rye bread, diced into 1″ cubes
    • 2 tbsp butter, divided
    • ¾ lb mild Italian sausage, casings removed and crumbled
    • 1 large sweet onion, diced to ½″
    • 2 medium celery ribs, diced to ¼″
    • ¼ c chopped parsley
    • 1 tbsp chopped sage
    • 1 tbsp chopped thyme
    • ½ c dried cranberries
    • ½ c dry white wine
    • 1 egg
    • 2 c chicken broth
    • 1 tsp kosher salt
    • 1 tsp cracked black pepper

    Instructions

    • Preheat the oven to 400*. Grease a 9×13” casserole or baking dish with 1 tbsp butter.
    • Spread the rye bread cubes across a sheet pan and place in the oven to toast, stirring occasionally, until completely dry and lightly golden brown, about 15 minutes. Remove the croutons from the oven and transfer to a large mixing bowl. 
    • Heat a 10” cast iron skillet oven medium high heat, add the remaining tablespoon of butter, and heat until the butter foams. Add the sausage and cook, stirring frequently, until the sausage is crispy and no longer pink, 7-8 minutes. Remove the sausage using a slotted spoon and add it to the mixing bowl. 
    • Add the onions and celery to the cast iron skillet and saute in the rendered sausage fat, stirring occasionally, until soft, 7-8 mins. (Note: if you have too much fat remaining, drain all but 1 tablespoon). 
    • Add the chopped herbs and cranberries to the skillet and cook an additional 1 minute. Add the white wine to deglaze the pan, stirring up the browned bits from the bottom of the pan. Continue to cook until the wine stops bubbling, 1 minute more. Scrape the vegetable/herb mixture into the mixing bowl with the sausage. 
    • In a small bowl, whisk the egg with the chicken broth, salt, and a pepper. Pour the broth/egg mixture over the stuffing mixture, then toss until well combined. 
    • Pour the stuffing into the buttered baking dish, scraping the bowl completely with a rubber spatula, and smooth into an even layer. Cover the baking dish tightly with foil and refrigerate for at least one hour, but preferably overnight. 
    • Preheat the oven to 375. Transfer the foil covered stuffing to the oven and bake for 30 minutes. Remove the foil and bake an additional 30 minutes, or until the top is golden brown. Serve immediately.

    Nutrition Information

    Calories: 279kcal (14%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    « Roasted Fennel Salad with Apple and Radicchio
    Honeynut Squash Rice Pilaf »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Holiday Recipes, Kid Friendly, Side Dishes Tagged With: cranberry, sausage, stuffing, thanksgiving

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