Taking a quick break from our Friendsgiving menu to share my Sheet Pan Stuffing with Sausage, Figs & Cranberries!
If it looks a little familiar, that’s because it’s adapted from one of my all-time favorite stuffings: Ina’s sausage, cranberry, and fig version from her Roast Turkey Roulade. I wanted all those cozy flavors, but with the texture of her Mushroom and Leek Bread Pudding – the recipe that fully converted me to Team Stuffing.
My first pass was delicious, but it took a few weeks of tinkering (and thankfully some of your testing!) to land on this version. It hits every note I love: extra-crispy edges, a deeply golden top, big fall flavors, a little heat from the sausage, and a moist, custardy center.
It’s also easily riffable: prefer sweet to hot italian sausage? Go for it. Think cheese is a weird addition? Skip it. Prefer more herbs? go wild!
The key, as with any good stuffing, is starting with good-quality bread. The least-processed loaf you can find will dry out evenly and won’t go gummy. And make sure those cubes get really dry. I learned this the hard way while filming … my bread was extra moist and I should’ve given it a few more minutes in the oven. Still amazing, though!
INSPIRATION: Adapted from Ina Garten’s Roast Turkey Roulade and Mushroom and Leek Bread Pudding
NOTES
- Sausage: If you prefer less heat, swap in sweet Italian sausage or turkey sausage.
- Bread: Choose the least-processed loaf you can find. Classic grocery-store white bread tends to turn gummy once it soaks up the custard.
- Classic Casserole Option: For a softer, more traditional bread-pudding texture, transfer everything to a buttered 9×13-inch baking dish. Top with ½ cup (50g) Parmesan and bake at 400°F for 35 to 45 minutes, until puffed, golden, and just set in the center. Tent with foil if the top is browning too quickly.
- No brandy? Swap in apple cider for a non-alcoholic option.
Make Ahead
- Assemble, don’t bake: Toast the bread, cook the sausage/vegetable mixture, and whisk the custard up to 1 day ahead. Combine everything, transfer to the pan, cover tightly, and refrigerate overnight. Before baking, let it sit at room temperature for 30–45 minutes, then bake as directed.
- Bake ahead: You can fully bake the bread pudding, then cool, cover, and refrigerate for up to 2 days. Reheat uncovered at 350°F until warmed through and the top is crisp again.
A huge thank you to the testers: Sarah Newcomb, Katie Orme, Noelle Hale, John Donovan, Susan Goldberg, Jack Van Amburg, Ellary Draper. If you tested and don’t see your name, just let me know!
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Sheet Pan Sausage, Fig & Cranberry Stuffing
- Total Time: 1 hour, 30 minutes
- Yield: 10–12 serving 1x
Ingredients
- 10 cups (about 500g / 1.1 pounds) 3/4-inch cubed country bread
- 3/4 cup (95g) chopped dried mission figs, stems removed
- 3/4 cup (95g) dried cranberries
- 1/2 cup brandy
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 2 cups diced yellow onion (~2 medium onions)
- 2 cups diced celery (~ 5 to 6 ribs)
- 2 teaspoons kosher salt, divided
- 1 pound hot Italian sausage, casings removed
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons sherry vinegar or apple cider vinegar
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/4 cups whole milk
- 1 1/2 cups chicken stock, plus more if needed
- 1 tablespoon chopped parsley
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese (optional)
- Parsley or chives, for garnish (optional)
Instructions
- Preheat your oven to 400°F. Spread the 10 cups (about 50 g / 1.1 pounds) ¾-inch cubed country bread on an 18×13 sheet pan and toast until mostly dry and lightly golden, about 10 to 15 minutes.
- In a small saucepan, combine 3/4 cup (95g) chopped dried mission figs, 3/4 cup (95g) dried cranberries, and ½ cup brandy. Warm over medium heat until it just begins to simmer. Remove from the heat, cover, and let sit for at least 15 minutes.
- In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add 2 cups chopped yellow onion, 2 cups chopped celery, and 1/2 teaspoon kosher salt. Cook until translucent and lightly golden, about 8 to 10 minutes.
- Add 1 pound hot Italian sausage to the pan with the veggies, breaking it into crumbles with a spoon or spatula, and cook until browned, 4 to 6 minutes. If there’s any noticeable fat pooling, drain it off. Stir in 2 tablespoons chopped rosemary and 2 teaspoons chopped thyme and cook for 1 minute. Deglaze the pan with 2 teaspoons of sherry vinegar and the brandy-soaked figs and cranberries, along with their reserved liquid. Continue cooking, scraping up the browned bits, until the liquid mostly evaporates. Remove from heat and let cool for 5 to 10 minutes.
- In a large mixing bowl, whisk 4 large eggs, ½ cup heavy cream, 1¼ cups whole milk, 1½ cups chicken stock, 1 tablespoon chopped parsley, 1½ teaspoons kosher salt, and ¾ teaspoon freshly ground black pepper until smooth.
- Add toasted bread cubes and sausage mixture to the bowl and gently toss until everything is evenly moistened. Let sit for 20 minutes so the bread absorbs the liquid – tossing once or twice. The mixture should be moist but not soupy. If it’s too dry, add ¼ to ½ cup warm stock, toss again. If it’s too soupy, toss in a handful or two of extra bread cubes.
- Butter the same 18×13 sheet pan used for toasting the bread cubes. Transfer the stuffing mixture to the pan, spreading it into an even layer. Sprinkle with ½ cup grated Parmesan, if using. Bake at 400°F for 20 to 30 minutes, rotating the pan halfway through, until the top and edges are golden and crisp.
- Let rest for 10 minutes before serving. Sprinkle with parsley or chives, if using, for a pop of color.
- Prep Time: 40 minutes
- Inactive Time: 50 minutes
