This hearty stuffing is the perfect holiday side—savory, aromatic, and layered with flavor. Crusty bread cubes are tossed with Italian sausage, caramelized onions, fresh herbs, and a splash of brandy, then baked with dried cranberries and pecans for sweet-tart balance and nutty crunch. The result is a golden, crusty-topped stuffing that pairs beautifully with roast turkey, chicken, or pork. It’s festive, versatile, and worthy of any Thanksgiving or holiday table.
INGREDIENTS:
12 cups ½-inch bread cubes, plus 2 cups fresh bread crumbs (from crusty Italian or French bread such as Francese or Ciabatta)
2 tablespoons Italian seasoning
1 teaspoon poultry seasoning (ground)
1 tablespoon sage
1 teaspoon thyme
1 tablespoon salt
2½ teaspoons freshly ground black pepper, divided
2 teaspoons finely grated orange zest
1/2 cup minced fresh parsley
1 1/2 pounds bulk Italian sausage or quality pork sausage with sage
6 tablespoons butter + 2 tablespoons
2 large onions, chopped (about 3 cups)
1/2 cup brandy
3 medium celery stalks, chopped (about 1 cup)
1 1/2 cups dried cranberries
1 cup pecans, broken into large pieces
3 large eggs
1-quart chicken or turkey stock (or part milk and stock)
Optional: Additional melted butter
METHOD:
Place bread cubes and crumbs in a very large mixing bowl. Add Italian seasoning, poultry seasoning, sage, thyme, salt, 2 teaspoons pepper, orange zest, and parsley. Toss well.
In a large sauté pan, cook sausage until browned and no longer pink, breaking it up as it cooks. Add to the bread mixture.
In the same pan, melt 6 tablespoons butter in the sausage drippings. Add onions and cook over medium heat until golden brown, 12–15 minutes. Add brandy, stirring until it reduces to a syrupy glaze. Transfer to the bread mixture.
In a clean pan, melt remaining 2 tablespoons butter. Add celery and cook until just softened, about 5 minutes. Add to bread mixture.
Stir in cranberries and pecans. Toss to combine evenly.
In a bowl, whisk together eggs and stock (or stock/milk combination). Pour one-third of this mixture over the stuffing, mixing lightly. Repeat until all liquid is incorporated.
Preheat oven to 375°F. Grease a large casserole dish with non-stick spray. Spoon stuffing into the dish and, if desired, drizzle with melted butter for extra crispness. Cover with foil (cut a small slit for steam). Bake 45 minutes, then remove foil and bake 25–30 minutes more, until golden brown and crusty on top.
VARIATIONS:
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Replace cranberries with prunes, apricots, or tart apples.
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Replace pecans with chestnuts for a classic holiday twist.
