Sausage and cranberry stuffing

    55 min

    The flavour of cranberries is paired perfectly with the pork in this delicious stuffing, ideal for special occasions like Christmas. This stuffing can be cooked in its own dish or used to stuff the bird.

    7 people made this

    Serves: 10 

    • 340g fresh cranberries
    • 450g sausagemeat
    • 210g bread cubes
    • 120g seasoned dried breadcrumbs
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1 teaspoon chopped fresh parsley
    • 1/2 teaspoon chopped fresh oregano
    • 1/2 teaspoon chopped fresh sage
    • 1 pinch fresh thyme
    • 1/3 teaspoon celery seed
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground black pepper
    • 470ml reduced sodium chicken stock
    • 60g chopped walnuts
    • 90g chopped orange with skin on

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Place cranberries in a medium saucepan with enough water to cover, and bring to the boil. Cook just until skins pop. Drain, and cool.
    2. Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, and cool.
    3. Preheat oven to 180 C / Gas 4.
    4. In a medium baking dish, mix cranberries, sausage, bread cubes, dried breadcrumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken stock to desired consistency. Mix in walnuts and orange.
    5. Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.

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    Reviews in English (19)


    First time ever making stuffing and this recipe was great. I did change some stuff. You have to add celery.(Do not put celery seed in.) Make sure that you saute the onions and celery. I did not put walnuts or the orange in. I also put 6 squares of butter on top when it went in the oven. Cook time was about 30-35 min. You have to try it!!!!!!!  -  25 Nov 2006  (Review from Allrecipes US | Canada)


    I found this recipe because I had some fresh cranberries to use up. I made it to serve with some baked chicken breasts. I did a couple things differently. I used turkey italian sausage and drained that then in the same pan softened the onions and garlic and added some celery (sorry just not dressing to me without it). I don't think the onion, garlic and celery would of been soft enough for me just cooked in the oven for the 25 min. and nothing turns me off more than the crunch of raw onion in something like this. I left out the celery seed, used pecans in lieu of walnuts and only added some orange zest. This is great and went well with my chicken.  -  03 Jan 2009  (Review from Allrecipes US | Canada)


    This stuffing recipe is delicious. I left out the orange and walnuts, and used sauteed celery and onion instead of the celery seed. Delicious!  -  28 Nov 2008  (Review from Allrecipes US | Canada)

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