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December 7, 2015

Each Thanksgiving I introduce my guests to a new dish/recipe and this year I decided because some of the guests could not have seafood I would change my stuffing/dressing from oyster to sausage and cranberries. This was a first time for me and boy did I fall in love with this dish. The amount of the ingredients I used will feed a super large crowd so be prepared for leftovers if you are doing a small gathering or you can cut the recipe according to your need. I placed some in the freezer for later enjoyment.



• 1 14 ounce bag of stuffing mix
• 1 pound of breakfast sausage (I used Jimmy Dean)
• 1 – 1 ½ cup of dried cranberries
• Rubbed sage
• Salt and pepper
• EVOO (optional)
• Seasoned stock or broth


Mix together in a large baking pan the stuffing/dressing mix with the cranberries and set aside. While the sausage is cooking, taking care not to fully cook the sausage, heat the stock in a heavy pot and add the sage and salt and pepper to the stock to taste.

While the sausage mixture is still hot add seasoned broth or stock (I will show you later how I make my stock from scratch) to the sausage pan and remove from heat. Stir gently the stock into the stuffing and cranberries spreading evenly into the baking pan. Drizzle with EVOO on the top of the mixture and place in a preheated 350 degree oven and bake for 40 minutes.



I did not mention how much stock or seasonings to use because this is more of “according to your taste” recipe. I like my stuffing/dressing moist so I use more liquid compared to most people. This also adds to the reheat value of the leftover. It tends not to dry out as much the way I make my dish and still holds the taste. And because I love the taste of savory I am sometimes a little heavy handed when it comes to my sage and salt.  BTW — this can be done gluten free if need so.

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