While sausage in stuffing is nothing new, using smoked sausage adds an extra layer of flavor. Naturally, it’s a bold flavor that holds up to equally assertive ingredients: pecans, dried cranberries, and a sprinkling of Old Bay. It all adds up to a rich, tasty side dish—no need to drown it in gravy unless, of course, you want to. To make it, simply throw cubed bread, cranberries, and pecans in a bowl, add the cooked sausage, and stir it all together with some broth, sautéed onions, and a couple of eggs. In half an hour, you’ll have a delicious homemade stuffing that beats any mix from a box.
Make-ahead note: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve; rewarm uncovered in a 350°F oven for about 30 to 40 minutes.
For additional inspiration, check out our Sausage Stuffing, Cornbread and Oyster Stuffing, and Brown Bread Stuffing with Chestnuts, Apples, and Sausage. And see our Ultimate Thanksgiving Guide for everything else you need to know.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 1 hr 25 mins
- Active: 50 mins
- 1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes
- 3/4 cup dried cranberries
- 3/4 cup pecans, toasted and coarsely chopped
- 4 tablespoons unsalted butter (1/2 stick), plus more as needed
- 12 ounces cooked smoked sausage, such as kielbasa or andouille, medium dice
- 1 medium yellow onion, medium dice
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups stock or low-sodium chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
- Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside. Place the bread, cranberries, and pecans in a large bowl and set aside.
- Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes. Remove with a slotted spoon to the bowl with the bread, cranberries, and pecans.
- Reduce the heat to medium and add the onion, salt, Old Bay, and black pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
- Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened. Transfer the stuffing to the prepared dish and spread it into an even layer. Bake until the top is golden brown, about 30 to 35 minutes. Remove to a wire rack and let cool for at least 5 minutes before serving.