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 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 started crying saying I was sure I would never get better.
The official diagnosis 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 everyday stuffing.
I love it because 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!}
Love this potato bread sausage cranberry stuffing?
Why not try a few of my other delicious stuffing recipes?
- A sweet and delicious Thanksgiving stuffing! Try my Pancetta Apple Fennel Brioche Stuffing.
- Looking for a stuffing with a twist? Try my Bacon Corn Sourdough Stuffing.
- Want a classic Southern stuffing? Try my Sage and Cornbread Stuffing.
- Love all things bacon? Try my Sourdough Kale Sausage Bacon 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!
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
Instructions
- Preheat oven to 375 degrees F.
- 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, or a 12-inch non-stick 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 cast-iron skillet with foil and bake for 30, remove the foil and bake for another 10 minutes to help crisp the top. If you used a normal non-stick skillet add the stuffing mixture to a 9x13 pan and follow the recipe.
- Serve warm.
Notes
- If you don't have a large cast-iron skillet you can add the completed stuffing to a 9x13 pan to bake instead.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 511Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 76mgSodium: 803mgCarbohydrates: 50gFiber: 5gSugar: 26gProtein: 31g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Allyson Zea
Wednesday 8th of November 2017
I loooooove stuffing like this! This is going on my holiday MUST MAKE list!
Michelle Goth
Wednesday 8th of November 2017
This sounds delicious. Never tried using potato bread before.