Sausage, Pear and Cranberry Stuffing

This sausage, pear and cranberry stuffing is made with sweet Italian sausage, celery, onion, juicy pear, and tart dried cranberries, seasoned with Mrs Dash and baked golden, sweet, savory, and built for Thanksgiving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6-8 servings

Cooking Method: Oven

Cuisine: American

Course: Side Dish

Estimated Calories: Approximately 350 per serving

Sausage, Pear and Cranberry Stuffing

Sausage, Pear and Cranberry Stuffing is the bowl everyone goes back for seconds of. Tangy, sturdy sourdough soaks up savory sausage and chicken stock, while pear and cranberry bring little pops of sweetness through every bite.

A lot of stuffing is just bread and herbs. This one eats like a meal on its own, browned sweet Italian sausage, soft celery and onion, garlic, and fruit, seasoned with Mrs Dash so the whole pan is balanced without being salty.

The secret step takes five minutes, toasting the sourdough first. Dried-out bread drinks up the stock and seasonings instead of turning to mush, so you get crisp edges on top and a soft, custardy middle.

Make it a day ahead if you want. Stuffing is one of those dishes that honestly gets better when the flavors sit together.

Making the full spread? See all of our Thanksgiving sides in one place: Holiday Recipes.

Why You’ll Love This Sausage, Pear and Cranberry Stuffing

• Sourdough holds up. Tangy, chewy cubes stay distinct instead of dissolving into mush.
• Sweet and savory. Pear and cranberry balance the rich sausage perfectly.
• Five-minute toast. A quick bake dries the bread so it soaks up flavor, not sogginess.
• Simple seasonings. Mrs Dash does the heavy lifting, no spice cabinet required.
• Make-ahead friendly. Assemble it the day before and bake it fresh.

Ingredients You’ll Need

For the Sausage, Pear and Cranberry Stuffing

• 1 loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
• 1 lb sweet Italian sausage, casings removed
• 3 stalks celery, diced
• 1 medium onion, diced
• 1 pear, peeled and diced
• 1/2 cup dried cranberries
• 3 tbsp butter, plus more for greasing the dish
• 2 cloves garlic, minced
• 2 tsp Mrs Dash seasoning
• 2 1/2 cups chicken stock
• Salt and black pepper to taste

Kitchen Tools You’ll Need

• Baking sheet: For toasting the sourdough cubes.
• Large skillet: For browning the sausage and sautéing the vegetables.
• Large mixing bowl: You need room to toss everything without crushing the bread.
• 9×13-inch baking dish: For baking and serving.
• Wooden spoon: For gentle mixing that keeps the cubes intact.

Donaldo’s Tips

• Toast the bread. Five minutes in the oven dries the cubes so they soak up stock and stay distinct.
• Add the stock gradually. You may not need every drop, the bread should be moistened, never soggy.
• Break the sausage up small. Small crumbles mean sausage in every bite, not just a few big chunks.
• Don’t overmix. Toss gently so the bread keeps its shape.
• Rest before serving. Ten minutes out of the oven lets the stuffing set so it scoops cleanly.
• Taste before baking. Mrs Dash is salt-free, so check the salt after the stock goes in.

Ingredient Substitutions

• Sourdough: Ciabatta, country loaf, or French bread all work, just toast them the same way.
• Sweet Italian sausage: Ground pork, turkey sausage, or spicy Italian sausage.
• Pear: A diced apple is the classic swap and holds its shape a little more.
• Dried cranberries: Raisins or golden raisins work, or leave the fruit out entirely.
• Chicken stock: Turkey stock is perfect on Thanksgiving. Vegetable stock works for a lighter version.
• Mrs Dash seasoning: Italian seasoning with a pinch of garlic powder is the closest swap.

What to Serve With Sausage, Pear and Cranberry Stuffing

Stuffing is the center of the holiday plate. Serve it with:

• Roast turkey and gravy
• Homemade fresh cranberry sauce
• Green bean casserole
• Creamed Corn
• Air Fryer Crème Brûlée Sweet Potato Mash
• Glazed ham
• Roast chicken any time of year

How to Store and Reheat Leftover Stuffing

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat in a 350°F oven, covered, for 15-20 minutes. If it looks dry, splash a little chicken stock over the top before reheating.

Freezing

Freeze baked or unbaked stuffing, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

~ Recipe~

Ingredients

For the Sausage, Pear and Cranberry Stuffing

• 1 loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
• 1 lb sweet Italian sausage, casings removed
• 3 stalks celery, diced
• 1 medium onion, diced
• 1 pear, peeled and diced
• 1/2 cup dried cranberries
• 3 tbsp butter, plus more for greasing the dish
• 2 cloves garlic, minced
• 2 tsp Mrs Dash seasoning
• 2 1/2 cups chicken stock
• Salt and black pepper to taste

How to Make Sausage, Pear and Cranberry Stuffing

Step 1: Toast the Sourdough

Preheat your oven to 350°F. Spread the sourdough cubes on a baking sheet and bake for 5 minutes, until lightly toasted and dry. Transfer to a large bowl.

Step 2: Brown the Sausage

In a large skillet over medium-high heat, brown the sausage, breaking it up as it cooks, until cooked through. Remove and set aside, leaving a little fat in the pan.

Step 3: Sauté the Vegetables

Add the butter to the same pan and sauté the onion and celery until softened, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant.

Step 4: Combine Everything

Add the sausage, sautéed vegetables, pear, and cranberries to the bowl with the toasted sourdough. Season with the Mrs Dash seasoning, salt, and black pepper, and toss gently to combine.

Step 5: Add Stock and Bake

Gradually pour in the chicken stock, mixing gently until the bread is evenly moistened but not soggy. Transfer to a buttered baking dish and bake for 30 minutes, until the top is golden brown and crisp. Rest a few minutes and serve warm.

Recipe Notes

• Toasting the bread is non-negotiable, it’s the difference between stuffing and mush.
• Add the stock gradually. Different loaves absorb different amounts.
• Let the baked stuffing rest about 10 minutes before scooping.

Frequently Asked Questions

Can I make sourdough stuffing ahead of time?

Yes. Assemble it up to a day ahead, cover, and refrigerate. Let it sit out while the oven preheats, then bake as directed, it may want a small splash of extra stock.

Why do I need to toast the bread first?

Dry bread absorbs stock and seasoning evenly. Fresh, soft bread turns gummy and falls apart.

Can I stuff the turkey with this stuffing?

This recipe is written casserole-style, baked in a dish, which gives you the crispy top. If you do stuff a bird, make sure the center of the stuffing reaches 165°F.

Can I use fresh cranberries instead of dried?

You can, but they’re very tart. Dried cranberries give a sweeter, more balanced bite. If using fresh, chop roughly 3/4 cup and expect a tarter result.

What if my stuffing comes out too dry or too wet?

If it’s too dry, drizzle warm stock over it and bake it covered a few more minutes. If it’s too wet, bake it uncovered a little longer until the top crisps.

Can I make this vegetarian?

Yes. Skip the sausage, use vegetable stock, and add sautéed mushrooms for the savory depth.

Additional Details

Description: Sausage, pear and cranberry stuffing with sourdough bread, sweet Italian sausage, celery, and onion, seasoned with Mrs Dash and baked golden. A sweet-and-savory Thanksgiving stuffing recipe everyone goes back for.