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4.67 from 3 votes

Potato Bread Stuffing

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dishes
Cuisine: American
Keyword: potato bread sausage cranberry stuffing, potato bread stuffing, sausage stuffing
Servings: 10 servings
Author: Brandy O'Neill

Equipment

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 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.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 81g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 1059mg | Potassium: 1260mg | Fiber: 10g | Sugar: 24g | Vitamin A: 362IU | Vitamin C: 6mg | Calcium: 295mg | Iron: 4mg