Cranberry Pecan Pumpernickle Dressing Recipe

Serves 12 | Finish in 60 Minutes


1 lb. loaf pumpernickle bread cubed and allowed to go stale
1 lb. sweet Italian turkey or pork sausage
4 Tbsp. butter
1 c. chopped onion
1 c. chopped celery
2 Tbsp. Litehouse Instantly Fresh Poultry Herb Blend
1/2 tsp. salt
2 eggs
2-3 c. chicken or turkey stock
1 c. chopped dried cranberries
1 c. chopped toasted pecans


Preheat the oven to 350 degrees and lightly grease your preferred baking sheet.
Heat a large pan over medium heat.
Remove the sausage from the casings and cook in the pan until no longer pink.
Transfer the sausage to a large mixing bowl.
In the same pan add the butter, onion, and celery cooking until the vegetables have softened.
Add the Poultry Herb Blend and salt and cook 3 more minutes.
Add the vegetable mix, bread cubes, cranberries, and pecans to the mixing bowl.
Toss gently.
In a small bowl whisk the eggs with the stock.
Pour the egg mixture into the bread mixture and toss to coat.
Scoop the dressing into the prepared baking dish.
Bake smaller ramekins for 30 minutes and larger baking dishes for 45.

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