Cranberry, Sage & Garlic Texas Toast Stuffing
Ditch the boring, dry stuffing this holiday season and serve up a casserole everyone will be talking about. This Cranberry, Sage & Garlic Texas Toast Stuffing uses thick, buttery garlic toast as its secret weapon, soaking up rich pork sausage, aromatic sage, and a bright, tart pop of fresh cranberries for the ultimate balance of cozy and vibrant flavors.
Servings: 8 people
Calories: 494cal
Cost: $14
Equipment
- 9x13 casserole dish
- large skillet
- large mixing bowl
- oven adjusted to center rack position
- Stovetop
- cutting board & knife
- spatula
- Measuring cups and spoons
Ingredients
- 16 slices New York Bakery Garlic Texas Toast
- 1 lb bulk pork sausage mild or sage-flavored; Italian sausage works great too
- 1 medium yellow onion finely diced
- 3 stalks celery diced
- 4 cloves loves garlic minced (optional, since the Texas toast is already garlicky, but great if you love extra depth)
- 1 cup fresh cranberries coarsely chopped (cut them in half or quarters so they distribute evenly and soften while baking)
- 1 tablespoon fresh sage finely chopped (or 1 tsp dried rubbed sage)
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- ¼ cup fresh flat-leaf parsley chopped
- 1 to 1.5 cups low-sodium chicken or vegetable broth start with 1 cup; Texas toast is already dense and buttery,so you may not need as much liquid as traditional bread
- 2 large eggs lightly beaten (helps bind everything together into a nice casserole texture)
Instructions
- Preheat your oven to 375°F (190°C).
- Bake the slices of garlic Texas toast according to the box instructions until golden brown and crispy (usually about 5–8 minutes).
- Let them cool slightly, then cut or tear them into 3/4-inch cubes. Because Texas toast is thick and already buttered/garlicked, toasting it first ensures it holds its structure and doesn't turn to mush when you add the broth.
- Place a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook for about 3 minutes until it starts to brown and release its fat.
- Turn the heat down to medium, add the diced onion and celery directly into the pan with the sausage, and sauté for another 5 to 7 minutes until the vegetables are softened and translucent and the sausage is fully cooked through. Toss in the minced garlic, chopped sage, thyme, and a pinch of salt and pepper, cooking for about 1 minute until fragrant before removing from the heat
- In your very large mixing bowl (with the cooked sausage), add the toasted garlic bread cubes, the sautéed veggie-and-herb mixture, and the fresh cranberries. Gently toss everything together to combine.
- In a small bowl, whisk together 1 cup of broth and the 2 beaten eggs.
- Drizzle this mixture evenly over the stuffing bowl and gently toss. (If the bread still feels a bit dry and hasn't absorbed the liquid well, drizzle in up to another 1/2 cup of broth. You want the bread moistened throughout, but not soaking wet or soggy).
- Grease a 9x13-inch baking dish with butter. Transfer the stuffing mixture into the dish, spreading it out evenly without pressing down too hard.
- Cover the dish with aluminum foil and bake at 375°F for 25 minutes.
- Remove the foil and bake for an additional 15 to 20 minutes uncovered, until the top is golden brown, crispy around the edges, and the cranberries have burst slightly.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 494cal | Carbohydrates: 39g | Protein: 17g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 821mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 13mg