Holiday Sausage & Cranberry Stuffing

Holiday Sausage & Cranberry Stuffing

With savory sausage, tart dried cranberries and a bright citrus twist from fresh orange juice and lime zest, this flavorful stuffing recipe is sure to become a holiday tradition.

Total Time55


  • 1 loaf of Nature's Own Whitewheat® Bread

  • olive oil or light butter with canola oil

  • 1 pound bulk pork sausage

  • 1 can (14 ounces) chicken broth

  • 1/2 cup fresh orange juice

  • 1/4 cup butter, melted

  • 2 ribs celery, diced

  • 1 medium onion, diced

  • 1/2 cup dried cranberries

  • 2 tablespoons chopped fresh parsley

  • 1/2 teaspoon grated lime zest

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper


  • Preheat oven to 375° F.

  • Place half the bread slices in single layer on baking sheet; drizzle each slice on both sides with oil.

  • Bake 14 minutes or until golden brown; turn over slices.

  • Bake 6 minutes or until golden brown.

  • Cool; cut into small cubes.

  • Place in large bowl; set aside.

  • Maintain oven temperature at 375° F.

  • Meanwhile, tear remaining bread slices into large pieces; place half in food processor container.

  • Process to form crumbs; set aside.

  • Repeat with remaining bread.

  • Cook and stir sausage in 12-inch skillet over medium heat until browned and crumbled.

  • Combine broth, orange juice and butter.

  • Add to sausage with celery, onion, cranberries, parsley, lime zest, salt and pepper; heat to a boil.

  • Remove from heat; pour over bread cubes in bowl.

  • Add bread crumbs; mix well.

  • Spoon stuffing into lightly greased 13x9-inch baking dish.

  • Bake in 375° F oven 15 to 18 minutes or until heated through and lightly browned on top.