What would a holiday meal be, without a delicious stuffing? With flavors of sage, cranberry, crunchy pecans and more, this stuffing is the perfect compliment to a delicious holiday turkey or other main course. Enjoy!

View the photo guide to making this stuffing here!

Printable instructions:

Cranberry Sausage Stuffing:

Ingredients:
1 lb Jimmy Dean Sage Sausage in tube, thawed.
2 2oz packages of dried cranberries, divided.
1 cup pecan pieces, finely chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
8-10 cups dried bread cubes
1 stick of butter
2-3 cups of chicken broth

Mix one package of dried cranberries with sausage and reshape into roll.

Smoke sausage until meat temperature reaches 155 degrees, about 1 1/2 to 2 hours.

Melt butter and saute onions, celery and pecans with sage or poultry seasonings until celery and onions are softened.

Chop sausage roll into small pieces.

In a large mixing bowl, place bread cubes, chopped sausage roll, celery, onions, pecans and remaining cranberries. Add chicken broth and mix until moistened to desired consistency.

Place stuffing in a large casserole dish or stuff inside turkey if roasting or cooking in the oven. DO NOT stuff turkeys that will be smoked or fried.

Cook covered at 325 degrees for 1 hour or at 300 degrees for 1 1/2 hours. If cooking inside turkey, temperature of stuffing should be around 165 degrees and no lower than 150 degrees before serving.