This easy sausage stuffing recipe is full of the delicious flavor of herbs, cranberries, and Italian sausage. It starts with a bag of store bought stuffing, but ends up better than homemade!
Preheat oven to 350°F. Grease a 9x9 or 9x13 casserole dish with non-stick spray. Set aside.
In a large high sided skillet add Italian sausage. Cook on medium heat for about 5 minutes to help release some of the fat from the sausage.
Add the diced onion, celery, rosemary, sage, and thyme. Stir to combine.
Continue cooking until the sausage is no longer pink and the vegetables are soft, about 10 minutes.
Add the dried cranberries and the chicken stock. Continue cooking over medium heat until the stock is warmed through.
Turn off the heat and pour in the dried stuffing mix. Stir to combine and add to prepared pan.
Bake for 30 minutes covered and then 10 minutes more uncovered.
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Notes
Prepare Ahead: Follow the recipe until it’s time to bake. Instead, cover the dish with foil or plastic wrap and refrigerate overnight. To serve, allow casserole to sit at room temperature for 30 minutes and then bake as directed.Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days. You can also tightly wrap the casserole dish with plastic wrap. Reheat in microwave or 350°F oven until heated through.Sausage: Don’t care for mild Italian sausage? Swap it for spicy Italian, sweet Italian, or even sage flavored breakfast sausage instead.Herbs: No fresh herbs available? Substitute a teaspoon or two of dried poultry seasoning, or 1/2 teaspoon dried rosemary, sage and thyme.Baking Dish: The recipe uses a 9×9 pan for a moist, steamy stuffing. If you like a crispier texture, use a 9x13 pan instead to spread the sausage stuffing into a thinner layer.Cherries: Dried cherries are a great substitution for the dried cranberries. They are a little larger and make for a sweeter bite.