Please do you yourself a favor and make this. Please do your family a favor and make this. Please do your tastebuds a favor and make this! It is SO goooood. Ugh. Heaven. Just think savory sausage, toasted pine nuts, and dried cranberries that have been drowned in a warm brandy bath. Yeah, you read that right. Just… Just make this. 

As a note, dressing is stuffing that is NOT in a turkey. I like dressing so much better because it’s avoids the huge mess that is a stuffed turkey AND your turkey cooks much faster. This recipe is also insanely good and has become a Thanksgiving and Christmas staple! 

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Feel free to use chicken sausage instead of pork sausage if you want to be a bit healthier. I’ve made this dressing with both and no one has ever complained, or even noticed a difference. 

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This recipe from a Barefoot Contessa cookbook (Turkey Roulade). The recipe calls for Pepperidge Farm Herb-Seasoned stuffing mix. As a substitute I will use 3 cups of crumbled, dried wheat bread with a few teaspoons of poultry seasoning OR 3 cups of cooked wild rice (1 1/2 cups dried cooks into 3 cups). Again, no complaints. 

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I made this yesterday for thanksgiving, and this is the first picture I could get because it was devoured almost immediately after coming out of the oven. 

Sausage, Pine Nut and Dried Cranberry Dressing
Serves 6
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 3/4 cup dried cranberries
  2. 1/2 cup brandy
  3. 3/4 lb pork (or chicken) sausage
  4. 4 TB unsalted butter
  5. 1 1/2 cup yellow onion, chopped
  6. 1 cup celery, chopped (about 3 large stalks)
  7. 3 TB pine nuts, toasted
  8. 1 1/2 TB rosemary leaves, chopped
  9. 3 cups stuffing mix (see note)
  10. 1 1/2 cups chicken stock
  11. Kosher salt
  12. Fresh ground black pepper
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In small saucepan, add dried cranberries, brandy and 1/2 cup water.
  3. Bring mixture to a boil and then reduce heat and allow to simmer for 2 min. Set aside.
  4. Melt butter in large sauté pan over medium heat.
  5. Sauté onions and celery for about 5 min until softened.
  6. Add sausage, crumbling up into small pieces until browned and fully cooked through.
  7. To sausage mixture, add cranberries and all the liquid, toasted pine nuts and Rosemary. Stir together and cook for two more minutes.
  8. In a large bowl add stuffing mix, sausage mixture, chicken stock 1 1/2 tsp kosher salt and 1 tsp black pepper.
  9. Mix until fully combined.
  10. Pour dressing into casserole dish, and bake at 350 degrees for 45 min.
  11. Serve immediately.
  12. Enjoy!
Notes
  1. The original recipe calls for Peppridge Farm Herb- Seasoned stuffing mix. As an alternative, you can use 3 cups crumbled dried bread mixed with 2 TB of poultry seasoning, OR 1 1/2 cups wild rice cooked according to package directions.
Adapted from Barefoot Contessa (Turkey Roulade)
Adapted from Barefoot Contessa (Turkey Roulade)
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