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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.
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