Buttered Pecan Cranberry and Apricot Sausage Stuffing Loaf
Elevate your holiday table with this decadent Buttered Pecan Cranberry and Apricot Sausage Stuffing Loaf, a show-stopping twist on classic stuffing. Packed with layers of rich flavor and texture, this dish combines the sweet-tart contrast of dried cranberries and apricots with the savory heartiness of ground sausage, fragrant herbs, and buttery toasted pecans. Rustic sourdough bread soaks up a perfectly seasoned broth and egg mixture, binding the ingredients into a cohesive, sliceable loaf with a delightfully crisp top. Perfect for entertaining, this stuffing loaf is an elegant centerpiece that’s easy to prepare and serves beautifully—no scooping required. Whether served alongside turkey or spotlighted as a standalone dish, it’s the ultimate blend of sweet, savory, and festive flair for your holiday menu!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Pecans
- 6 cups Rustic bread (such as sourdough or French bread)
- 1 pound Ground sausage
- 1 large Yellow onion
- 3 Celery stalks
- 2 cloves Garlic
- 1 cup Dried cranberries
- 1 cup Dried apricots
- 2 cups Chicken or vegetable broth
- 2 Large eggs
- 1 tablespoon Fresh sage leaves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan with butter or non-stick cooking spray.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pecans and toast them for 3-4 minutes, stirring frequently until fragrant. Transfer the pecans to a plate and set aside.
Cut the bread into 1-inch cubes and spread them on a baking sheet. Toast in the preheated oven for 10 minutes, stirring halfway, until golden and slightly crisp. Set aside to cool.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Transfer the sausage to a large mixing bowl.
Dice the onion and celery, and mince the garlic. Add them to the skillet (without cleaning it) and sauté in the sausage drippings over medium heat until softened, about 5 minutes. Add the sage and thyme, and sauté for an additional minute until fragrant.
Chop the dried apricots into small pieces. Add the sautéed vegetables, toasted pecans, dried cranberries, and apricots to the mixing bowl with the sausage.
Add the toasted bread cubes to the mixing bowl. Gently toss everything until evenly mixed.
In a separate medium-sized bowl, whisk together the chicken or vegetable broth, eggs, salt, and black pepper. Pour this mixture over the stuffing ingredients in the mixing bowl and gently fold until the bread is moistened but not soggy.
Transfer the stuffing mixture into the greased loaf pan, pressing it down gently to create an even surface.
Cover the loaf pan with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and slightly crispy.
Allow the stuffing loaf to cool for 5-10 minutes in the pan before slicing and serving.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 27.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
