Sausage and Cranberry Stuffing

Sausage and Cranberry Stuffing

34
Bob Evans(R) 0

"A delicious sausage stuffing filled with tangy dried cranberries. Perfect stuffed in your holiday turkey or served as a casserole."

Ingredients {{adjustedServings}} servings 523 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 2023 mg
  • 81%

Based on a 2,000 calorie diet

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Directions

  1. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325 F. oven for 1 hour or until hot.
Tips & Tricks
Fresh Cranberry Relish

This no-cook sauce is like a delicious seasonal fruit salad.

Cranberry Orange Relish with Orange Liqueur

This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.

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Reviews 34

  1. 40 Ratings

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chris g
11/26/2006

I made this for Thanksgiving this year and everyone raved about it. I did not have the Bob Evans sage sausage on hadn, so I used a pound of hot sausage I had and the results were very good. This is probably because the stuffing I used was seasoned with sage. I used the shredded stuffing, not the cubes, and I think this made the dish better. I did not have a turkey to stuff (we had a turkey breast), so I just made this in a glass casserole dish. I even made it the day ahead and stored it in the frig until it was time to bake it. A very good and easy recipe, it will be a family favorite of ours for several years!

Bobbi Ginder
11/12/2007

We had this for Christmas last year, and I'm pulling it out again for Thanksgiving. I love the contrast of the sausage and cranberries. I usually make this the night before, then just pop it in the oven.

Chris in Montreal
11/27/2007

This recipie is relatively basic but went from good to amazing with day old Italian bread with the chopped onions & celery..then added sage etc. Pre-packaged bread stuffing simply can't beat the real stuff. I also moistened the stuffing with some white wine..you can also use chicken stock or orange juice, then frozen and or fresh cranberries. The Evans sausage is wonderful and a keeper. I also threw in a couple of chopped apples...ahhh wonderful!!!