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Deer Sausage Stuffing

I decided to make this right before Thanksgiving to see if I wanted to switch-up the Thanksgiving menu this year. This recipe was delicious, but it’s hard for me to change tradition (my mom’s scratch cranberry walnut stuffing is a Thanksgiving staple). But if you are eager to change tradition a little, this is a great recipe that will please the family. The spicy venison protein makes it hearty, and it meshes magnificently with the tart fruit. A great side for any large dinner, or it can be served alone.


1 lb.Deer Sausage
2 Granny smith apple, chopped
4 stickCelery, chopped
4 stickCarrots, chopped
1 Yellow onion, chopped
1 packageWhole, fresh cranberries
1 packageHerb stuffing mix
2 cupChicken stock
3 Eggs
Salt & pepper
Garlic powder

How to Prepare

  1. Preheat oven to 350 degrees.
  2. Cook sausage in skillet with butter until browned. Remove from heat and put in separate bowl.
  3. In skillet with butter, cook the onion, celery and apples until softened. Add to sausage when done.
  4. Mix sausage and vegetables.
  5. Add stuffing mix (uncooked) and chicken broth to the bowl.
  6. Mix all ingredients and add spices.
  7. Transfer mixture to greased casserole dish and cook 30 minutes.