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Active Time
1/2 hour
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Total Time
1 1/2 hours
In Epi's3-Ingredient Recipesseries, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Ingredients
Serves 8–10
Step 1
Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
Step 2
Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
Step 3
Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves, if desired.
Do Ahead
Step 4
Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
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Reviews (11)
Back to TopWe enjoyed this simple recipe. I made a last-minute decision to change from my traditional Southern cornbread dressing to this. I had tradtional breakfast sausage and then picked up the cranberry-walnut loaf from the local grocery bakery. I cubed and baked the bread loaf on low the night before and left it in the toaster oven overnight to dry further. I used low-sodium chicken broth instead of water to de-glaze the pan and added a large diced shallot and extra celery. Perfect!
Anonymous
11/27/2020
I believe the bread in this recipe is Costco's Cranberry Walnut Loaf that is available around Thanksgiving thru New Years. I love this bread and it makes this stuffing fantastic. Great stuffing recipe !!!
Reitre
Shenandoah Valley Virginia
12/24/2019
I added a medium onion, peeled and diced small to the celery mix. I used home-made turkey stock in place of the water. (I make turkey stock every year from the leftover bones and scraps and freeze it to use for the following year.) This recipe is variable and very easy to make. I cheated by making my own bread, but any artisan-type bread will work fine with some dried cranberries and toasted pecans.
stukin
CT
12/15/2018
I found the bread at Whole Foods. If your market carries La Brea Bakery, they also make a cranberry nut loaf. The stuffing is easy and delicious!
gurldog
10/24/2018
This was my favorite thanksgiving stuffing yet and maybe the simplest to make. I bought the bread from Trader Joes - Cranberry Raisin Pecan bread. I doubled (maybe tripled) the celery and used Field Roast Vegan Smoked Apple Sage Sausage so my vegetarian relatives could eat it. I also subbed veggie broth for the water. It was a big hit-the least leftovers for stuffing that I can remember.
loriamer
Scarsdale, NY
11/25/2016
I purchased a loaf of cranberry bread (Pepperidge Farm or Arnolds) , cubed it and toasted it in oven. Followed the directions except used canned chicken broth. I did not add nuts. It was delicious
jreinecke
Vienna, VA
11/21/2016
来吧,你是作弊。我从来没有见过cranberry nut bread for sale in any of my local grocery stores. So that means I have to make the CNB first. And the same question as amybee4... quickbread? Yeast bread? And thanks, iowa_baby from Yonkers, NY, nY, not everyone lives in NYC, and then you guide us to another... recipe! Sorry, Ms. Stockwell, this is not a true 3-Ingredient Recipe.
tinatalker
Paul Smiths, Nyiths, NY
11/20/2016
In answer to amybee4's question, looking at the picture it looks like yeasted bread to me. Here in NYC, a number of bakeries make a yeasted cranberry walnut bread that is delicious, a little sweet, but not as sweet as a cranberry nut quick bread would be. There is a Peter Reinhardt recipe here on Epicurious and Kng Arthur Flour has a no-knead version that looks good.
iowa_baby
Yonkers, NY, nY
11/19/2016
嗯…不是3成分! !诀窍is the Italian sausage. Nothing beats the Silver Palate famous stuffing, (CHANGE NOTHING!): 12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 cups finely chopped yellow onions 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best) 3 cups coarsely crumbled corn bread 3 cups coarsely crumbled whole-wheat bread 3 cups coarsely crumbled white bread (French or homemade preferred) 2 teaspoons dried thyme 1 teaspoon dried sage Salt and freshly ground black pepper, to taste 1/2 cup chopped fresh Italian (flat-leaf) parsley 1 1/2 cups shelled pecan halves
lindagallery
Mill Valley, CA
11/19/2016
I imagine you could substitute any bread and add dried cranberries and pecans (or walnuts?). Much easier than trying to find cranberry/nut bread.
cellarinfo
Austin, Texas
11/17/2016
So, this is not a review, it's a question. Could you be more specific about the bread in this recipe? No mention of whether it is a yeast bread or a quick bread, and I imagine that would make a big difference. I have always used normal yeast bread for stuffing (except cornbread stuffing). And all the cranberry nut breads I have ever seen have been very dense quick breads. So which is it? Also, what kind of nuts are you thinking? More info please!
amybee4
11/15/2016
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