Shortcut Thanksgiving Stuffing with Sausage and Cranberries
No one needs to know that this savory, slightly tart Thanksgiving stuffing starts with a store bought mix. The ultimate upgrade to boxed stuffing. Perfect next to Thanksgiving turkey.
Servings: 9 servings
Calories: 371kcal
Ingredients
- 1 pound bulk pork sausage sage seasoned variety
- 14 ounce bag seasoned stuffing mix
- 2 Cup vegetable stock or chicken or turkey stock
- 1 Tablespoon butter
- 1 small sweet onion diced
- 2 ribs celery diced
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- ½ Cup craisins dried cranberries
- Butter for coating baking dish
Instructions
- Preheat oven to 350.
- In a large skillet, cook sausage until browned and cooked through over medium-high heat. Drain sausage and set aside.
- While sausage is cooking, bring 2 C vegetable stock to a boil. Remove from heat and gently stir in stuffing mixture. Set aside.
- Wipe out skillet with a paper towel and return to stove over medium-high heat. Melt 1 T butter in skillet and add onions and celery. Season with salt and pepper. Cook 4-5 minutes, stirring often, until softened. Turn off heat. Stir sausage back into skillet with vegetables. Next, stir in craisins. Finally, gently fold in stuffing mix.
- Prepare a large baking dish with butter. Pour mixture into baking dish and cover. Bake 25 minutes. Remove cover and bake an additional 5-10 minutes until top is crunchy.
Video
Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1235mg | Potassium: 304mg | Fiber: 2g | Sugar: 10g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg