Sausage & Cranberry Whole-Wheat Stuffing

Blitzing the onion and celery in a food processor—versus chopping—disperses both flavor and moisture throughout the dish. Fresh cranberries add juicy pops of tangy flavor, while the dried fruit adds chewy bits of sweetness.

Sausage & Cranberry Whole-Wheat Stuffing
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
1 hrs 30 mins
Nutrition Profile:


  • 12 ounces whole-wheat country bread, torn into bite-size pieces (8 cups)

  • 1 large onion, quartered

  • 2 stalks celery

  • 8 ounces pork sausage, casing removed if necessary

  • 1 small apple, finely diced

  • 2 cloves garlic, grated

  • 3 large eggs, lightly beaten

  • ¾ cup cranberries, thawed if frozen, chopped

  • ½ cup chopped walnuts, toasted

  • ½ cup chopped fresh parsley

  • ¼ cup dried cranberries

  • 3 tablespoons finely chopped fresh sage

  • ¾ teaspoon ground pepper

  • ½ teaspoon salt

  • 5 cups unsalted chicken broth

  • 3 tablespoons extra-virgin olive oil


  1. Preheat oven to 275°F. Spread bread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool; transfer to a large bowl.

  2. Meanwhile, pulse onion and celery in a food processor until finely chopped. Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, about 5 minutes. Leaving the fat in the skillet, transfer the sausage to a plate. Add the onion and celery to the pan and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the sausage, apple and garlic and cook for 1 minute. Let cool for 5 minutes.

  3. Increase oven temperature to 350°. Coat a 9-by-13-inch baking dish with cooking spray and coat one side of a piece of foil with cooking spray.

  4. Add the sausage mixture, eggs, fresh cranberries, walnuts, parsley, dried cranberries, sage, pepper and salt to the bread; mix well. Slowly add broth, 1/2 cup at a time, allowing it to absorb before adding more. For a crispier stuffing, add about 3 cups total; if you like it moister, add more broth. Transfer the stuffing to the prepared baking dish, pressing down on it. Drizzle with oil. Cover with the foil, sprayed-side down.

  5. Bake until the internal temperature registers 165°F, about 50 minutes for moist stuffing. For crispier results, cover and bake for 30 minutes, then uncover and bake until the top is lightly browned and crisp, 20 to 30 minutes more.

Nutrition Facts (per serving)

227 Calories
13g Fat
19g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 227
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 10g 20%
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Vitamin A 340IU 7%
Sodium 380mg 17%
Potassium 230mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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