Ah, the holidays! A time when the aroma of savory dishes fills the kitchen, and family members gather around the dining table, eagerly awaiting their favorite meals. One of my personal favorite recipes that never fails to impress is this **Savory Sausage and Cranberry Stuffing in a Bundt Pan**. I stumbled upon this gem during my first Thanksgiving as a new cook, trying desperately to show off my culinary skills. Let me tell you, nothing says “I can cook” quite like a beautiful bundt pan full of stuffing.
This stuffing holds a special place in my heart. The combination of sausage and sweet cranberries creates a symphony of flavors that’s simply irresistible. Plus, serving it in a bundt pan? Genius! It’s not just delicious; it also brings a unique twist to your holiday gathering. Picture this: everyone is gathering around the table, eyes wide with anticipation as you flip the bundt pan to reveal a perfectly formed, golden-brown fluff of goodness, garnished with fresh parsley. Talk about a showstopper!
What’s in Savory Sausage and Cranberry Stuffing?
Let’s take a quick peek at the ingredients that make this dish a hit:
Day-Old Bread: This is the foundation of your stuffing. I usually go for a loaf of French or Italian bread. The drier, the better! Fresh bread will become mushy—trust me; we don’t want that.
Sausage: You can use either pork or turkey. I prefer turkey for a lighter option, but feel free to go with your favorite—after all, it’s about what you love!
Onion and Celery: These two ingredients add aromatic sweetness and crunch. They’re what I like to call the holy duo of stuffing.
Garlic: Because what’s cooking without garlic? It adds flavor and warmth to this comforting recipe.
Dried Cranberries: They lend a pop of sweetness, balancing out the savory flavors beautifully.
Fresh Parsley: Adds a touch of freshness, and a little garnish never hurt anybody!
Chicken Broth: Low-sodium is my go-to here. It helps you control the saltiness of your dish while still providing necessary moisture to the stuffing.
Eggs: These act as a binder and provide structure to hold everything together.
Dried Sage and Thyme: Traditional stuffing herbs that complement the sausage and add a warm, earthy flavor.
Salt and Pepper: Essential seasoning—make sure to adjust according to your taste.
Unsalted Butter: A generous coating for the bundt pan ensures your stuffing releases beautifully.
Is Savory Sausage and Cranberry Stuffing Good for You?
Let’s talk health. While this stuffing can certainly be a delicious indulgence, it also packs some great benefits.
Sausage: High in protein, which helps you feel full and satisfied. Just be mindful of your choice; turkey sausage is leaner than pork and just as flavorful!
Cranberries: These little nuggets are rich in antioxidants and can help boost your immunity—perfect for the winter months!
Parsley: Not just a pretty herb! It’s filled with vitamins like C and K, and it adds a touch of freshness that can be good for digestion.
Now, moderation is key. This stuffing is hearty and rich, so it’s best enjoyed as a side dish rather than the main attraction. Pair it with lean proteins and fresh vegetables to create a balanced meal.
Ingredients List
– 1 loaf (about 12 cups) day-old bread, cubed (such as French or Italian bread)
– 1 lb sausage (pork or turkey, based on preference), casings removed
– 1 medium onion, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1/2 cup dried cranberries
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– 2 cups chicken broth (low sodium preferred)
– 3 large eggs
– 1 tsp dried sage
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup unsalted butter (for greasing the bundt pan)
This recipe will serve about 8 people, so make sure to adjust based on your gathering size!
How to Make Savory Sausage and Cranberry Stuffing?
1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the sausage, breaking it apart with a spatula until browned and cooked through, about 5-7 minutes. Remove excess fat if necessary and set the sausage aside.
3. In the same skillet, add the chopped onion and celery. Sauté until softened, about 4-5 minutes. Add the minced garlic and sauté for an additional minute.
4. In a large mixing bowl, combine the cubed bread, cooked sausage, sautéed vegetables, dried cranberries, and chopped parsley. Mix well.
5. In a separate bowl, whisk together the chicken broth, eggs, dried sage, dried thyme, salt, and pepper. Pour this mixture over the bread mixture and toss until evenly coated.
6. Grease a bundt pan with butter. Carefully spoon the stuffing mixture into the pan, pressing it down lightly to pack it in.
7. Cover the bundt pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
8. Remove from the oven and allow to cool for about 10 minutes. Invert onto a serving plate and garnish with additional chopped parsley.
Perfect Pairings for Your Stuffing
Here’s a little insider tip: this stuffing is versatile! It pairs beautifully with traditional turkey or roasted chicken. I also love it alongside glazed carrots or green bean casserole—you can really get creative!
If you’re feeling adventurous, you might want to try stirring in some nuts like pecans or walnuts for a crunch, or even some diced apples for an apple-sweet zing.
So, what are you waiting for? Give this filling dish a try! I promise it will make your kitchen smell divine and create unforgettable memories around the table. I can’t wait to hear how your bundt pan stuffing turns out—feel free to share your experience or variations! Happy cooking!
