Cranberry Sausage Stuffing Logs Oamc
Elevate your holiday table or meal prep game with these irresistible Cranberry Sausage Stuffing Logs, a unique twist on a classic comfort food! Packed with juicy ground sausage, aromatic sautéed onions, celery, and garlic, and pops of sweet-tart dried cranberries, this recipe is a flavorful blend of savory and sweet in every bite. Toasted bread cubes are seasoned with sage and thyme, then bound together with eggs for a perfectly compact stuffing log that's easy to portion and serve. Baked to golden perfection with a crispy exterior, these festive stuffing logs are freezer-friendly and perfect for once-a-month cooking (OAMC), making them a time-saving, crowd-pleasing option for holiday feasts or weeknight dinners. Whether fresh out of the oven or reheated for convenience, these stuffing logs ensure every meal is as delicious as the first bite!
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Recipe Information
Ingredients
- 1 pound Ground sausage
- 2 tablespoons Butter
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 1.5 cups Chicken or turkey broth
- 0.5 cup Dried cranberries
- 6 cups Bread cubes, dried or toasted
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs, beaten
- 6 sheets Aluminum foil
Instructions
In a large skillet over medium heat, cook the ground sausage, breaking it into small crumbles, until fully browned and cooked through. Remove the sausage from the skillet and set aside.
Melt the butter in the same skillet. Add the diced onion, celery, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, dried bread cubes, dried cranberries, dried sage, dried thyme, salt, and black pepper. Toss to mix evenly.
Gradually pour in the chicken or turkey broth, stirring constantly, until the bread is evenly moistened but not soggy.
Add the beaten eggs to the mixture and stir well to combine. The eggs act as a binder to help hold the stuffing together.
Divide the stuffing mixture into 6 equal portions. Using your hands, shape each portion into a compact log approximately 6 inches long.
Place each stuffing log on a sheet of aluminum foil. Wrap the foil tightly around each log, twisting the ends to seal them securely.
Preheat your oven to 375°F (190°C). Arrange the wrapped logs on a baking sheet.
Bake the logs for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to crisp up the exterior.
Allow the stuffing logs to cool completely if freezing (OAMC - Once A Month Cooking). Wrap each cooled log in a new layer of foil or plastic wrap, label, and freeze for up to 3 months.
To reheat, thaw the logs in the refrigerator overnight and bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until heated through.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 488 mg | 10% | |
*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.
