This stuffing is heartier than most. Browned ground pork, tart cranberries, onion, sage and thyme are tossed with bread cubes and baked until the top is crisp and the inside is soft and savory.
It’s a thrifty dish by design. Ground pork is often one of the lowest-priced meats in the case, and the bread can be whatever is going stale on the counter. The recipe is sized for four, so there’s no giant pan of leftovers.
With a full pound of pork, it’s substantial enough to serve as a main dish with a vegetable on the side.
Ingredients and Swaps
- Ground pork: Plain ground pork, seasoned here with sage and thyme. Bulk sausage can replace it. Cut the salt in half if you use sausage.
- Cranberries: Fresh or frozen cranberries stay tart and juicy. Dried cranberries are sweeter. Use ½ cup if they’re dried.
- Bread: Day-old white, French or sourdough, cut into ¾-inch cubes. Three cups is about 4 slices.
- Broth: Chicken or turkey broth. Low-sodium lets you control the salt.
- Herbs: Dried sage and thyme, or 1 tablespoon each of fresh.
Tips for Stuffing with a Crisp Top
- Dry out fresh bread. If your bread is soft, toast the cubes at 300°F for 10–15 minutes so they soak up the broth without going mushy.
- Brown the pork well. Let it get some color before stirring. Drain off extra fat if there’s more than a couple of tablespoons.
- Toss gently. Fold until the bread is evenly moistened and stop.
- Bake uncovered. That’s what crisps the top. If it browns too fast, lay a piece of foil loosely over it.
Pork & Cranberry Stuffing
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cook pork in a skillet until browned; add onion and garlic and cook until softened.
- Stir in cranberries, bread cubes, sage, thyme, salt, and pepper.
- Pour in chicken broth and melted butter, tossing to coat.
- Transfer to a baking dish and bake 30–35 minutes until top is golden.
- Serve warm.
Notes
- Swap pork for sausage for more seasoning.
- Use cornbread cubes for a sweeter version.
- Add chopped apples for extra holiday flavor.
What to Serve with It
Garlic and Herb Roasted Boneless Turkey Breast, Simple Roast Chicken or Pineapple-Honey Glazed Ham, with Traditional Gravy over the top. Other stuffings to try: Sausage and Apple Stuffing and Cornbread Sausage Stuffing.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble up to a day ahead, cover and refrigerate. Add 5–10 minutes to the baking time.
- Refrigerate: Leftovers keep for up to 4 days.
- Freeze: Freeze in portions for up to 2 months.
- Reheat: Bake at 350°F for 10–12 minutes, or microwave single servings.
Pork and Cranberry Stuffing: Your Questions
Can I double it for a bigger group?
Yes. Double everything and bake in a 9×13-inch dish for 40–45 minutes.
Can I use sausage?
Yes. Use 1 pound of bulk pork sausage, and reduce the salt to ½ teaspoon since sausage is already seasoned.
Is the pork fully cooked?
Yes. It’s browned in the skillet until no pink remains before it’s mixed with the bread, then baked again.
