Even if you’re not roasting a whole turkey for Thanksgiving this year, you still deserve to have some great stuffing! This version is perfect for a smaller holiday dinner as it can be made without turkey. Soaking the stuffing in chicken stock and adding an extra splash before it goes in the oven gives it the same moisture that the turkey’s roasting juices would, so you won’t miss out on any flavor.

While the stuffing bakes and absorbs the stock, the homemade bread crumbs transform from crunchy croutons to a soft breading that holds together the sausage, pecans, and cranberries. If you don’t have time to make the bread crumbs yourself, you can opt for a store-bought version. Pepperidge Farm Classic Stuffing comes already seasoned and are the perfect sized chunks for this recipe. If you use Panko or a finer bread crumb, the chicken stock won’t be fully absorbed and the stuffing will be too wet. And if you’re vegetarian, don’t fret: the saffron will carry this dish. Just be sure to swap the sausage with your favorite soyrizo and make the stuffing with vegetable stock.

Saffron Sausage and Cranberry Stuffing

Yield: Serves 2-4 people

Time: 1 ½ hours

Ingredients

Bread Crumbs

• 1 tbsp. olive oil
• ½ small loaf French baguette, preferably stale
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. ground sage

Stuffing

• 3 tbsp. olive oil
• ⅔ cup (about 1 small) white onion, finely chopped
• ⅔ cup (about 2 ribs) celery, thinly sliced
• 1 lb. ground pork
• 1 tsp. salt
• ½ tsp. paprika
• ½ tsp. dried oregano
• ½ tsp. ground cumin
• ½ tsp. ground black pepper
• ½ tsp. saffron threads
• ½ tsp. chili powder
• ¼ cup fresh parsley, finely chopped
• 3 bay leaves
• 1 cup pecans, coarsely chopped
• 1 cup dried cranberries
• 1 cup bread crumbs
• 1 ¼ cup chicken stock

Preparation

Step 1

Make the breadcrumbs: Preheat the oven to 400 degrees Fahrenheit. Slice the baguette. Working over a medium-sized bowl, tear the slices into small chunks. Drizzle with olive oil and add the oregano, rosemary, and sage. Toss with hands until bread chunks are evenly coated and seasoned.

Step 2

Line a sheet pan with tinfoil. Spread the bread chunks out onto the pan and transfer to the oven. Toast until golden brown and hard to the touch, about 18 minutes. Remove from the oven and let cool.

Step 3

Make the sausage: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a pan over medium heat. Combine salt, paprika, oregano, cumin, black pepper, saffron, and chili powder together in a small bowl and set aside. Add onion and celery to the pan and cook until softened, about 3-4 minutes.

Step 4

Add the ground pork to the pan with the bowl of seasoning. Add the chopped parsley and bay leaves. Stir with a wooden spoon, breaking the sausage into chunks as you mix in the seasoning. Cook until browned, about 13-15 minutes.

Step 5

Spray a small baking dish with non-stick, or lightly grease it with butter and set aside. Transfer sausage to a large bowl. Add the pecans, cranberries, bread crumbs, and 1 cup of the chicken stock. Mix well until all ingredients are moistened. Transfer the stuffing mixture into the baking dish and add the remaining ¼ cup chicken stock. Cover with tinfoil and bake until steaming, about 30 minutes. Remove foil and bake uncovered until slightly crispy on top, about 10 more minutes.

Make ahead: The stuffing can be assembled ahead of time and refrigerated until ready to bake in the oven. Be sure to let the stuffing come to room temperature before adding chicken stock and transferring to the oven.

This recipe is part of The Interlude’s Thanksgiving Week. Check out the other recipes here.