Cranberry Pecan Stuffing with Sausage and Sage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A savory stuffing combining sweet cranberries, toasted pecans, and spicy sausage with fragrant sage for a festive holiday side. This American-inspired Thanksgiving recipe, ready in about 75 minutes, pairs Italian sausage, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces, casings removed Italian sausage
• 4 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 3, diced celery stalks
• 2, minced garlic cloves
• 2 tablespoons, chopped fresh sage leaves
• 1 teaspoon dried thyme
• 2 cups, low sodium chicken broth
• 1 cup dried cranberries
• 3/4 cup, roughly chopped toasted pecans
• 8 cups, preferably sourdough or white bread day-old bread cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 350°F. In a large skillet over medium heat, cook 12 ounces Italian sausage, breaking it up with a spoon until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. Step 2: In the same skillet, melt 4 tablespoons unsalted butter. Add 1 diced medium yellow onion, 3 diced celery stalks, and 2 minced garlic cloves. Sauté for 5-6 minutes until vegetables are softened and translucent.
3. Step 3: Stir in 2 tablespoons chopped fresh sage leaves and 1 teaspoon dried thyme, cooking until fragrant, about 1 minute.
4. Step 4: In a large mixing bowl, combine the sautéed vegetables and herbs, cooked sausage, 8 cups day-old bread cubes, 1 cup dried cranberries, and 3/4 cup toasted pecans. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Step 5: Gradually pour 2 cups low-sodium chicken broth over the mixture, stirring gently until bread is evenly moistened but not soggy.
6. Step 6: Transfer the stuffing to a buttered 9x13 inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and crisp.