Home > Recipes > Fall > Sausage, Fig & Cranberry Stuffing
by Michelle
November 16, 2011 (updated Dec 8, 2019)
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5 (4 ratings)[donotprint]
Yesterday I asked readers on my Facebook page what they were most looking forward to eating next week for Thanksgiving. I always look most forward to, surprise, side dishes and dessert! Most specifically, stuffing, mashed potatoes and dinner rolls are my go-to on Thanksgiving. I could easily eat a massive pile of each and call it a day (as well as a very successful Thanksgiving meal). For the most part growing up, stuffing was always really good, pretty much your standard onion, celery, chicken broth, poultry spice and cubed bread variety. Fast forward to last year when, a few weeks before Thanksgiving, I was watching Ina Garten make a rolled, stuffed turkey breast. This is the stuffing she used. I think it took me a good 10 minutes to pick my jaw up off the floor. This was maybe the biggest hit of Thanksgiving last year and my Chief Culinary Consultant has declared it the best stuffing he has ever eaten. Ever.
I couldn’t get over all of the outstanding flavors that dance around together in this stuffing. We obviously have sausage, figs and cranberries, but there’s more, so much more. Those figs and cranberries are soaked in brandy, wowza! We also have rosemary and pine nuts. And of course the staples of onion, celery, and seasoned stuffing mix. Basically, the most amazing clash of flavors in a stuffing that man has ever seen.
As I mentioned above, this was a HUGE hit last year. Everyone was ooh-ing and aah-ing over it, asking what was in it and how it was made. My plan this year is to somehow hoard a portion for myself. Shhh, I’m not going to tell anyone where I’m stashing it! I highly recommend making this stuffing – you will be crowned a Thanksgiving rock star (and really, what better type of rock star is there?).
One year ago: Chocolate-Covered Peanut Butter Crisp Squares[/donotprint]
Sausage, Fig & Cranberry Stuffing
Yield: 6 to 8 servings
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 15 minutes mins
A festive stiffing perfect for Thanksgiving or Christmas
5 (4 ratings)
Print Pin Rate
Ingredients
- ¾ cup (37.5 g) large-diced dried figs, stems removed
- ¾ cup (90.91 g) dried cranberries
- ½ cup (120 g) Calvados or brandy
- ¼ cup (56.75 g) unsalted butter, (4 tablespoons )
- 1½ cups (240 g) diced onions
- 1 cup (101 g) ½-inch-diced celery , (about 3 stalks)
- 12 ounces (340.2 g) pork sausage, casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons (1.5 tablespoons) chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups (510 g) herb-seasoned stuffing mix
- 1½ cups (360 ml) chicken stock
- 1 egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) freshly ground black pepper
Instructions
Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
Notes
*Note: The stuffing can be assembled the day before, just cover and refrigerate.
Calories: 794kcal, Carbohydrates: 96g, Protein: 22g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 91mg, Sodium: 2057mg, Potassium: 687mg, Fiber: 6g, Sugar: 28g, Vitamin A: 410IU, Vitamin C: 4.4mg, Calcium: 148mg, Iron: 5.1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Side Dish
Cuisine: American
Originally published November 16, 2011 — (last updated December 8, 2019)
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44 Comments on “Sausage, Fig & Cranberry Stuffing”
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beth — Reply
can it be refrigerated for 48 hours before cooking?
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Beth — Reply
I made this a few years ago and now my family wants it every year! It’s so good all by itself as a snack the next day.. if you manage to have any left!
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Veronica — Reply
Hi! Do I need to actually stuff the turkey with this or should it be cooked completely as a separate dish?
Thank you, it’s my first time cooking turkey at all and I am so looking forward to making this stuffing!-
Michelle — Reply
Hi Veronica, I’ve only ever made this as a completely separate side dish since we deep-fry our turkeys.
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vivian — Reply
i could not find dried figs, do u think i could substitute dried dates?
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Michelle — Reply
Hi Vivian, Yes, absolutely!
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Cathy O — Reply
I made this last year for Thanksgiving and loved it. My only comment was I thought the figs were too big. So this year, I made it again for Thanksgiving, and chopped my figs smaller. Wow – loved it even more this year! Thank you for the great recipe
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Karl Anderson — Reply
I made this stuff(ing) last year and in the words of Linda Richman it’s ‘butta’!
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Linda Gilmore — Reply
Three of my favorite things, cranberries, sausage, figs and it’s rolled into another of my favorites bread stuffing. Could it get any better?
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lisa — Reply
I really want to try that. Love the combo of sausage and fig.
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desertpa — Reply
Wow this sounds amazing!! Can it be doubled and still baked in 9×13 pan? I have a lot of peeps to feed and they come hungry!
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Michelle — Reply
Yes, in fact I am going exactly that! It might need to bake a tad longer, but definitely doable.
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Grubarazzi (@Grubarazzi) — Reply
I LOVE this, especially the hint of brandy. This has to be amazing. I’m definitely recommending this for my dad and I to make next Thursday.
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Grubarazzi — Reply
My father made this for our Thanksgiving feast and it was perfection! Thanks for the hit of inspiration.
See AlsoItalian Wedding Soup Recipe
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sara — Reply
Oooooooh this looks like an amazing stuffing…great flavors! :-D
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@Mango_Queen — Reply
Oh my goodness! I love stuffing, more than the roast turkey. And this absolutely just does it for me! If I made this, I’d keep it for myself….delish! Thanks for sharing!
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Jenni — Reply
We may have been separated at birth: my ideal Thanksgiving meal is stuffing, mashed potatoes, rolls and gravy! This one really does sound amazing–I love the step of plumping the fruit with brandy. So yummy! Thank you for sharing–it took me a second to pick my jaw up off the floor, too! lol
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Kita — Reply
Stuffing is one of those guilty pleasures that I can’t resist. My family makes the same kind every year – and I love it – but all the other options out there make me want to deviate. Sausage, figs and my beloved cranberries? See, that’s what Im talking about. How could one not want to cheat of the same old stuffing when there are recipes like these out there to tempt me.
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Amalia — Reply
This looks so delicious! I love all the different flavors, the cranberries, sausage, and the pine nuts, a fabulous combination! Great recipe, I love it :)
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Stephanie @ Eat. Drink. Love. — Reply
Stuffing is by far, my favorite Thanksgiving side! This stuffing looks really incredible! I love the figs and cranberries!
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Ann — Reply
I made something VERY similar last year, but didn’t use the calvados. I stuffed a turkey breast. This one sounds EVEN BETTER! Thank you SO much for sharing this….you ARE a rock star!
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Viviane Bauquet Farre — Reply
Beautiful! Fig and cranberry are definitely more interesting flavors than you find in most stuffing recipes – I love your approach. The aesthetic outcome is worthy of the finest Thanksgiving banquets.
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amelia from Z Tasty Life — Reply
oh yes! I love the look and sound of this stuffing! so Fall-ish, so country-side, so comforting…
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Penny Wolf — Reply
It’s like an Italian twist to dressing. This would pair so nicely with turkey cooked with rosemary and garlic, which I love. Thank you!
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Aly ~ Cooking In Stilettos — Reply
What’s funny is that ep. was on the dvr this week and I printed out this recipe for Thanksgiving. Glad to hear that it’s a huge hit – it will definitely be on the menu this week.
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nicole {sweet peony} — Reply
this sounds amazing! i’ve never thought of putting fruit into the stuffing but i bet it tastes great! we’re doing thanksgiving out of town this year, but maybe i’ll still get a chance to make this :)
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This is absolutely gorgeous. I love it :) I love fig jelly and jam, but can’t seem to get on board with regular figs. Maybe this recipe will inspire a like for them!
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Marlina @ Baker Princess — Reply
wow, I’m practically drooling! I’m not usually a fan of stuffing (bleh, sage) but since this recipe has so many other wonderful flavors I definitely am going to try it out this year! Love the figs and cranberries :) thanks!
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Bex — Reply
“Stuffing mix” is this your homemade version or is it out of the box…never used out of the box stuffing mix that makes me kinda scared to use this recipe…..
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Michelle — Reply
Hi Bex, This is a “box” mix, I actually used Pepperidge Farm in the bag. Don’t be scared! It’s delicious! You could always substitute your own dried bread with seasonings if you’d like.
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Ashley @ Wishes & Dishes — Reply
Thanksgiving is all about the stuffing for me! LOVE this recipe!
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Kelly — Reply
Ohh wow this looks absolutely amazing and perfect for Thanksgiving! Gorgeous pictures!! :)
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Jamie — Reply
Wow, this one looks especially amazing. Will put it on my too be made list. Unfortunatly here in Canada Thanksgiving has come and gone :(
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Kyla — Reply
This looks delicious. I’ve made something similar to this but without the figs and booze! By the way, I think you’re missing how much butter is needed for this recipe in the ingredient list.
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Michelle — Reply
Hi Kyla, Thank you for catching that, sorry about the typo! I have edited the recipe to include the butter.
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Grace — Reply
There is no way I could get away with serving that at Thanksgiving (we love our traditional menu), but I make stuffing several times a year and I can’t wait to do this one up! It looks wonderful and I’ll bet it smells heavenly cooking!
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lauryn — Reply
This sounds amazing- and I have some leftover cranberries from your cranberry upside down cake (that I turned into cupcakes!) However, i’ll have to make this another time, my dad would never allow any other stuffing than his at thanksgiving dinner!
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Elizabeth @ Coppertop Kitchen — Reply
Fruit in stuffing is like magic, I swear. This sounds amazing.
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katie @KatieDid — Reply
I missss stuffing, I need to make an adaptation of this for the holidays! I love the fruity additions!
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The Café Sucré Farine — Reply
This sounds just wonderful and I love the unique combination of flavors, I never heard of figs in a stuffing recipe, how fun – and delicious! Thanks!
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Sally — Reply
We could totally have Thanksgiving together – all I need is the mashed taters and stuffing. Frankly, it is ALL about the stuffing! This one looks great!
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amanda @ fake ginger — Reply
Yum! I love that it still uses the packaged stuffing but really dresses it up.
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Katrina — Reply
What a healthy alternative to regular stuffing! Yum.
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Julie @ Willow Bird Baking — Reply
This stuffing recipe is HAPPENING in my kitchen. It sounds incredible!! Thanks so much for the recipe!
