Cranberry Pecan Stuffing with Sausage

Cranberry Pecan Stuffing with Sausage

Appetizer Ideas for Breakfast Sausage

Pecans offer a subtle crunch to a traditional sausage and bread stuffing.

Cranberry Pecan Stuffing with Sausage
25 mins
Prep Time
50 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 loaf

French Bread, cubed (approximately 6 cups)

1 (16 oz.)

All Natural Pork Sausage Roll

1/2 cup



Medium Onion, chopped


Celery Ribs, chopped

2 cloves

Garlic, chopped

1 cup

Dried Cranberries

​Salt and Pepper to taste

2 tablespoons

Fresh Rosemary, chopped

2 teaspoons

Fresh Thyme, chopped

2 tablespoons

Fresh Parsley, chopped

1/2 cup

Toasted Pecan Pieces


Large Eggs

1 cup

Chicken Broth


  1. Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.

  2. Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.

  3. In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.

  4. Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9×9-inch greased baking dish.

  5. Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.

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