Cranberry Sausage Stuffing (BEST EVER)

Now that I’ve built it up so much more than it can ever possibly live up to, here is my BEST EVER stuffing recipe. It features an infused olive oil imported by a Maine company called Fiore, but a quick Google search tells me that any number of olive oil purveyors carry a similar (if not identical) product, so if you have a specialty foods store near you with a display of casks of olive oils and vinegars, you can almost certainly find it there.
I’m writing this on my husband’s spare laptop, because my laptop keyboard is recovering from a cleaning. Lyric finds laptops unendingly fascinating, and this one in particular, because it’s different from mine. So she wants to grab it, and pat it with sticky baby hands, and press buttons. Which means that I’m also writing this during her nap time, which I should be using to nap, but… well, I’m actually kind of proud of myself for keeping up with NaBloPoMo so far, so it would be a shame to let it slide today and lose my groove.
Anyway, without any further ado, here is my best ever stuffing recipe.
  cransausagestuffing
Cranberry Sausage Sourdough Stuffing
  • 1 loaf of sourdough bread, cubed
  • 4 tablespoons Fiore Wild Mushroom & Sage olive oil
  • 2 tablespoons salted butter
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1 pound chopped crimini mushrooms
  • 1 pound spicy Italian sausage, removed from casings
  • salt and pepper as needed
  • 2 cups chicken stock
  • 1 cup dried cranberries

Spread cubed sourdough into a single layer on a baking sheet, drizzle with 2 tablespoons of flavored olive oil, and place in oven for five to ten minutes while you preheat the oven to 350°F. This is just to dry it out a bit, so it will absorb the liquid without becoming soggy. Remove bread to a large bowl and set aside. In a cast iron skillet, melt butter with remaining mushroom & sage olive oil. Add onions, garlic and celery, and cook until translucent. Add mushrooms, sprinkle with a bit of salt, and cook until soft. Push vegetables to one side of the skillet, and add sausage, breaking it up as it cooks. Mix together with vegetables and season with additional salt and pepper as desired. Pour vegetable and sausage mixture over bread pieces, add cranberries, and mix well to distribute. Pour the chicken stock over the mixture, and stir to combine until the bread has absorbed all the liquid. (You can add more if necessary.) Return mixture to skillet (or baking dish) and place in oven. Bake 45 minutes, or until golden brown and crispy on top.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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