This cranberry and sausage stuffing recipe is a side you can make year-round. It goes well with a traditional turkey recipe of course, and even with a non-traditional turkey. I also love it with spatchcock chicken or with pork chops. It's super easy to make and is always a huge hit.
Add cranberries, water, and sugar to a medium-sized saucepan and cook over medium heat till water reduces by 1/2 and berries are soft and starting to split.
While cranberries are cooking, add one stick of butter to a large skillet over medium heat. Add the onion and celery to the melted butter and season with salt and pepper. Cook for 5 minutes, you want the celery and onions to still be a bit crunchy.
Pour celery and onions into large bowl and set aside.
Cook sausage in same skillet over medium heat. Ensure sausage is in fine crumbles.
Add cooked sausage and all drippings to bowl with celery and onions. Immediately add the sage on top of the sausage. This allows the sage to soak in the sausage drippings and smells amazing.
Add bread, cranberries, garlic powder, cayenne, and chicken stock to the mixing bowl and lightly fold together. Don't get carried away with the mixing here, you don't want the bread to turn to mush.
Add mixture into a casserole dish, cover with lid or aluminum foil, and place in a 350-degree oven for 30 minutes. Remove cover and continue baking another 10 minutes for a total of 40 minutes.
Garnish with fresh sage (optional) and serve.
Cranberry and Sausage Stuffing Recipe https://www.grillseeker.com/2020/11/cranberry-and-sausage-stuffing-recipe/