Sausage and Cranberry Stuffing

Sausage and Cranberry Stuffing

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

Serving size has been adjusted!

Original recipe yields 8 servings



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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  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

chris g

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

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

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 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!!!