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. And see our Ultimate Thanksgiving Guide for everything else you need to know.
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