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This potato bread stuffing with sausage and cranberries is the perfect addition to your Thanksgiving table. It’s made with soft potato bread, Italian sausage, tons of fresh herbs, and dried cranberries.
Stuffing is one of my favorite side dishes for Thanksgiving!
Made in one cast iron pan, this potato bread sausage cranberry stuffing is the perfect combination of sweet, spicy, and savory.
The toasted, crispy bits of potato bread, mixed with the spicy Italian sausage, fresh aromatic herbs, and sweet and tangy dried cranberries, hit all the right spots.
You’ll have difficulty not picking little nibbles straight out of the cast iron!
And prepared the day before, it makes your Thanksgiving cooking smoother and easier.
Trust me, everyone will want to take home some leftovers of this potato bread sausage cranberry stuffing!
Ingredients for potato bread sausage cranberry stuffing
- Potato bread – Pillowy, soft, and slightly sweet potato bread is my favorite for this stuffing.
- Italian sausage – I’m using spicy Italian sausage in this dish, but you can also use sweet or mild Italian. Or, get fun and use a mix of both sweet and spicy.
- Veggies – Onion, celery, and garlic are all classic additions to stuffing that will bring an earthiness to the dish.
- Fresh herbs – Fresh is best! Fresh parsley, sage, rosemary, and thyme are the perfect combo of herbs that will fill the air with the familiar smells of Thanksgiving.
- Dried cranberries – Dried cranberries are sweet, bright, and slightly tangy.
- Chicken/turkey stock – This will provide moisture in our stuffing. Feel free to use your favorite homemade or store-bought varieties.
Why use cast iron?
I’ve used cast iron in this recipe to keep it a one-pan dish. Cast iron distributes heat evenly, and once it’s hot, it stays hot!
Cast iron is almost indestructible! It’s a super dense durable, affordable material that will last a lifetime.
If you don’t have a cast iron, no worries; you can quickly cook the veggies in a pan on the stove and transfer it into a 9×13 size baking dish.
Why potato bread?
Potato bread is so tasty!
It’s both fluffy and airy and dense and sweet.
When it’s toasted, it gets perfectly crispy and crunchy.
Make ahead
No need to stress yourself out on Thanksgiving day!
You can make your day easier by preparing this potato bread sausage cranberry stuffing the night before.
Toast the bread, cook the veggies, combine all of the ingredients in the baking dish, cover with aluminum foil, and refrigerate until the next morning.
Then, just set your oven and pop it in!
Storage and leftovers
This potato bread sausage cranberry stuffing can be easily stored in an airtight container in the refrigerator for up to three days.
Reheating is as easy as putting it in a microwave-safe bowl, covering it loosely with a wet paper towel, and heating it for 2-3 minutes or until heated thoroughly.
More stuffing recipes
Potato Bread Stuffing
Ingredients
- 6 cups cubed potato bread, 1/2 inch cubes
- 1 pound spicy Italian sausage, casing removed
- 1 cup small diced onion
- 1 cup small diced celery
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- ⅓ cup minced fresh parsley
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme leaves
- 1 cup dried cranberries
- 2 cups chicken stock
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 high-sided 12-inch non-stick oven-safe 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, celery, kosher salt, and black pepper.
- Cook for about 3 minutes or just until the vegetables start to soften.
- Stir in the garlic, parsley, sage, rosemary, thyme, and dried cranberries.
- Pour in 1-1/2 cups of the chicken stock and gently simmer for 5 minutes. This helps plump up the dried cranberries.
- Stir to combine and remove from the heat.
- Add the toasted bread to the skillet and toss to combine.
- Drizzle in the remaining 1/2 cup chicken stock if needed or desired.
- Cover the skillet with foil and bake for 30 minutes. 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 9×13 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 9×13 pan to bake instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, you must have been SO miserable!! xoxox glad you’re feeling better! This stuffing sounds crazy delicious!!
I love stuffing so much!
Such a great stuffing recipe, and I love that your cast iron pan is passed down from your Grandma!
Potato bread is one of my favorite kind of bread. I have no doubt that this stuffing is a winner!
This sounds delicious. Never tried using potato bread before.
I loooooove stuffing like this! This is going on my holiday MUST MAKE list!