Potato Bread Sausage Cranberry Stuffing

This potato bread sausage cranberry stuffing is the perfect addition to your Thanksgiving table. Made with soft potato bread, Italian sausage, tons of fresh herbs and dried cranberries. You’ll love how easy this is to throw together and how delicious it tastes! 

Ok, last week I was pretty sure I was going to die. I mean, that’s a slight exaggeration but after 6 days of a fever, 3 of those days being a fever of over 102, I was starting to break down. At one point I looked over at my husband and starting crying saying I was sure I would never get better. The official diagnoses was pneumonia and I was given some antibiotics and told to rest. Oh, and to make this all better Art also had pneumonia. Ugh.

Well, after I left urgent care my pneumonia just kept getting worse and worse. Finally, on Friday, I had a follow up with my doctor. We actually ran into each other in the elevator and as we quietly road to the 3rd floor she says to me “Um, is that you wheezing?” Yeah, it was bad.

Finally, after I saw her she changed my meds, realized I also had strep throat, gave me a breathing treatment and also gave me a little prednisone to help open up those lungs. After 24 hours of my new medical cocktail, I felt SO. MUCH. BETTER. Plus I didn’t have a fever anymore which was pretty much all I wanted out of life. 

So, now that I’m finally feeling better I knew it was time to get my butt into gear and get some work done. And I needed to cook because I literally had NOTHING for this week. Like, nothing. And it’s almost Thanksgiving and I have to give you guys something delicious.

Trust me. This potato bread sausage cranberry stuffing counts as delicious.

It’s not your normal every day stuffing. It’s made from soft lightly toasted potato bread, a mixture of sweet and spicy Italian sausage, tons of fresh herbs and sweet dried cranberries. It’s the perfect mixture of sweet and savory.

This skillet came out of the oven and I couldn’t resist picking pieces out of the pan to try before I shot the dish. It took all my willpower to not just throw my fork into the middle of the skillet and eat my heart out.

{Don’t skimp out on the use of a good skillet! I use a Lodge 12-inch cast iron skillet passed down to me by my grandmother!}

Looking for even more delicious stuffing recipes? Try my Chorizo Sheet Pan Stuffing, Sourdough Kale Sausage Bacon Stuffing, Pumpkin Cornbread Chicken Sausage Stuffing or my Sage and Cornbread Stuffing

Potato Bread Sausage Cranberry Stuffing

This potato bread sausage cranberry stuffing is the perfect addition to your Thanksgiving table. Made with soft potato bread, Italian sausage, tons of fresh herbs and dried cranberries. You'll love how easy this is to throw together and how delicious it tastes! 

Yield: 12 inch skillet

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients:

• 6 cups cubed potato bread
• 1/2 pound sweet Italian sausage, casing removed
• 1/2 pound spicy Italian sausage, casing removed
• 1 cup small diced onion
• 1 cup small diced celery
• 2 cloves garlic, minced
• 1/3 cup minced fresh parsley
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme leaves
• 1 cup dried cranberries
• 1-1/2 cups chicken or turkey stock
• Kosher salt and pepper, to taste

 

Directions:

Preheat oven to 375 degrees.

Add your cubed bread to a large baking sheet and toast for about 6 minutes just until the bread is starting to lightly toast. Remove from the oven and set aside.

Set a 12-inch cast iron skillet over medium heat and add in your sausage. Break down the sausage with a spatula so it's bite size and will incorporate all throughout the stuffing.

When the sausage is mostly browned add in the onion and celery. Cook for about 3 minutes or just until the vegetables start to soften. Stir in the garlic, parsley, sage, rosemary, thyme and dried cranberries. Stir to combine and remove from the heat.

Add the toasted bread to the skillet and toss to combine. Drizzle on the chicken or turkey stock and stir to combine. Taste and season with kosher salt and pepper.

Cover the skillet with foil and bake for 30, remove the foil and bake for another 10 minutes to help crisp the top.

Serve warm.