Cranberry Stuffing
- By Amy Dong
- Updated Nov. 6, 2025
This cranberry stuffing is my favorite shortcut recipe for the holiday season. It starts with a bag of seasoned bread cubes but tastes completely homemade.
In This Article
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Amy’s Notes
This Cranberry Stuffing is the perfect holiday side when you want something homemade, flavorful, and stress-free. Here’s why it’s always a hit:
- Deep Flavors: The sausage brings that rich, hearty flavor, while the cranberries add a bright pop of sweetness. It’s the same kind of balance I love in our Stuffing with Sausage and Apples.
- Shortcut That Tastes Homemade: Using seasoned bread cubes saves so much time, but the fresh herbs and simmered broth make it taste like you started from scratch. It’s perfect for busy holiday cooking.
- Perfect Texture Every Time: The broth softens the bread just enough without turning it mushy. You can add more or less broth depending on how you like your stuffing – soft inside or a little crisp on the edges.
- Easy to Make Ahead: You can prep the broth and sausage mixture early, then just combine and warm it up before serving.
Key Recipe Ingredients
- Sausage – Adds savory richness and heartiness that balance the sweet cranberries and aromatic herbs.
- Dried Cranberries – Provide tart sweetness and chewy texture, adding pops of flavor to every bite.
- Seasoned Bread Cubes – The foundation of the stuffing, perfectly soaking up the broth and seasonings for a classic texture.
- Chicken Broth – Brings moisture and depth, binding all the ingredients together into a flavorful, cohesive dish.
- Celery & Onion – Classic aromatics that build the savory base and add texture throughout the stuffing.
- Fresh Sage & Rosemary – Add fragrant, earthy, and woodsy flavor that makes this stuffing taste homemade and holiday-ready.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Bread Options: A bag of seasoned dry bread cubes makes this stuffing extra quick, but you can also use cubed day-old French bread, sourdough, or cornbread.
- Sausage Variations: Pork sausage adds richness and depth of flavor, but chicken sausage or turkey sausage are great lighter alternatives.
- Fruit Add-Ins: Dried cranberries bring a sweet, tart balance, but you can use raisins, golden raisins, or chopped dried apricots for a different flavor.
Step-By-Step Recipe Instructions
- Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Once fully browned and no longer pink, transfer to a large serving or mixing bowl.
- Add the dried cranberries and seasoned bread cubes, then gently toss to combine. This base gives the stuffing a savory, slightly sweet foundation.
- In a heavy pot, bring the chicken broth to a boil over medium-high heat. Add the chopped celery, onion, and freshly ground black pepper.
- Let the mixture come back to a gentle boil, then reduce the heat to a simmer. Cook for about 5 minutes to soften the vegetables and infuse the broth with flavor.
- Add the chopped sage and rosemary to the simmering broth and cook for another 5 minutes. This step adds a fresh, earthy aroma that brings the whole dish together. Once the herbs are infused, remove the pot from heat.
- Slowly ladle the hot broth over the sausage and bread mixture, folding gently with a rubber spatula after each addition.
- Add as much broth as needed to moisten the stuffing to your liking – some prefer it drier, others more tender. Take care not to over-mix, so the bread holds some texture. Serve warm.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Broth Early: You can simmer the broth with celery, onion, and herbs a day or two in advance. Let it cool, then store it in the fridge in a covered container.
- Assemble Before Serving: If you want to save time on the big day, have all the components ready to go. When it’s mealtime, just pour the hot broth over the sausage and bread mixture, fold gently, and serve warm. It tastes freshly made without the last-minute rush.
What To Serve with Cranberry Stuffing
Holiday Main Dishes
- This Cranberry Stuffing pairs beautifully with classic holiday mains. We love serving it alongside Smoked Spatchcock Turkey for a traditional Thanksgiving spread.
- It’s also delicious next to Crockpot Cranberry BBQ Pulled Pork or Cranberry BBQ Saucy Ribs for a hearty, flavor-packed meal.
- For a cozy leftover dinner, try it with our Easy Turkey Pot Pie.
Breads
- We like to round out the meal with something warm from the oven. Savory Scones or Pumpkin Cornbread make a great match for the stuffing’s rich flavors.
- If you prefer something a little sweeter, Sweet Corn Muffins or a slice of Best Pumpkin Bread Recipe are perfect on the side.
Cranberry Stuffing
If you find yourself running short of time this holiday season, but you want to go beyond the box, try this Cranberry Stuffing! It's fast, easy, and 100% delicious!
Ingredients
- ½ pound ground sausage, no casings, browned and crumbled
- ½ cup dried cranberries
- 14 ounces bread cubes, seasoned, dry stuffing
- 1 ¾ cups chicken broth
- ½ cup celery, chopped
- 1 small onion, chopped
- ¼ teaspoon freshly ground black pepper
- leaves fresh sage, 1 sprig, chopped
- leaves fresh rosemary, 1 sprig, chopped
Instructions
- In a large serving dish, combine browned/cooked sausage, cranberries, and seasoned bread cubes. Set aside.
- In a heavy pot, bring chicken broth to a boil. Add celery, onion, and black pepper. Bring back to a boil. Reduce to simmer; simmer 5 minutes.
- Add sage and rosemary and simmer another 5 minutes. Remove from heat. (Stuffing can be made ahead of time to this point. Reheat broth when ready to serve, and continue with recipe.)
- Gently pour enough broth over the sausage mixture and fold together with a rubber spatula. Add all the broth or as much as needed to reach desired consistency. Serve warm.
Notes
- Brown the sausage well. Let it develop a little color in the pan for deeper flavor before mixing it with the bread cubes.
- Warm the broth slowly. Simmering the celery, onion, and herbs in the broth helps infuse every bite with flavor.
- Add broth gradually. Pour just enough to moisten the bread without making it soggy, then adjust to your preferred texture.
- Use fresh herbs if possible. Sage and rosemary add a bright, aromatic note that dried herbs can’t quite match.
- Keep it warm before serving. If you’re not serving right away, cover the dish with foil and keep it in a low oven until mealtime.
- Make it ahead. You can prepare the broth mixture a day early and reheat it before combining with the bread and sausage.
- This recipe is part of our Thanksgiving Side Dishes Recipes Collection.
- This cranberry stuffing pairs beautifully with classic holiday mains like our Smoked Spatchcock Turkey.
Nutrition (per serving)
Calories: 255kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 612mg | Potassium: 191mg | Fiber: 3g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, but keep in mind that fresh cranberries are much more tart. If you use them, chop them finely and consider adding a small pinch of sugar to balance the flavor. Dried cranberries give a nice chewy texture and subtle sweetness.
Is it possible to make this without sausage?
Absolutely. You can leave out the sausage for a vegetarian version or replace it with sautéed mushrooms for a similar hearty texture. Just use vegetable broth instead of chicken broth to keep it meat-free.
Can I use homemade bread cubes instead of the packaged kind?
You can. Cube and toast your own bread until dry and crisp, then season lightly with salt, pepper, and herbs. It gives the stuffing a more rustic, homemade feel.
How long does it keep?
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth to bring back the moisture.
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