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Sausage, Fig & Cranberry Stuffing

Servings 6 to 8 servings


  • 3/4 cup large diced dried figs stems removed
  • 3/4 cup dried cranberries
  • 1/2 Calvados apple brandy or other brandy
  • 1/4 cup 4 Tablespoons unsalted butter
  • 1 1/2 cups diced onions
  • 1 cup 1/2 inch diced celery, about 2 to 3 stalks
  • 12 ounces pork sausage casings removed (I used a mild sausage)
  • 1 1/2 Tablespoons chopped fresh rosemary leaves
  • 3 Tablespoons pine nuts toasted
  • 3 cups herb seasoned stuffing mix
  • 1 1/2 cups low sodium chicken stock
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 325 degrees F. Butter or spray a 9 x 13 baking dish. Set aside.
  2. Place dried figs and cranberries in a small saucepan and add the Calvados and 1/2 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 2 minutes. This will soften the fruit and cook off the alcohol. Remove from the heat and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes.
  4. Add the sausage, breaking it up as you cook it into small pieces. Cook, stirring frequently, until sausage is browned.
  5. Add the figs and the cranberries with their liquid, the chopped rosemary and pine nuts and cook for 2 minutes. Allow to cool slightly.
  6. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt*(see note) and pepper over the stuffing, tossing to distribute evenly.
  7. Transfer the stuffing to the prepared baking dish.
  8. Bake uncovered for 45 minutes.

Recipe Notes

*This is a moist stuffing, so you definitely want to bake it in a 13 x 9 or other more shallow casserole dish as opposed to a deep dish casserole so you can get enough of that crusty top. If you like a less moist stuffing, you can reduce the chicken stock to your preference, remembering that some of that moisture will evaporate while cooking.

*For this post, I used a stuffing mix that was more like crumbles than cubes. I actually prefer larger cubes, to stand up to all the other ingredients and liquid.

*If you don't have or want to use Calvados or other brandy, you can substitute wine, apple juice or water.

*If you don't use low sodium chicken broth, you may want to back down on the teaspoon of salt. Remember, a teaspoon of kosher salt is less salty than a teaspoon of regular table salt, because the granules are larger and therefore, there are less of those granules in a teaspoon than for a finer grain salt. Taste your mixture before seasoning, before you add in the raw egg, and adjust accordingly.

*Make ahead tips-I make the recipe up through adding the pine nuts to the sausage mixture, then put it in a large bowl, cool, cover and refrigerate. The next day, I simply add the stock, beaten egg, salt and pepper to the sausage mixture, then toss in the stuffing mix and stir until evenly combined. Bake as directed.

Recipe from The Brown Eyed Baker

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