Crispy Skillet Stuffing

by Erin

Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

Crispy Skillet Stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Thanksgiving Crispy Skillet Stuffing.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

Skillet Stuffing made in a skillet.

Two years ago: Buckeye Cake Balls

Four years ago: Mummy Spinach Artichoke Stromboli

Six years ago: Apple Fritter Bread

Seven years ago: Chocolate Covered Peanut Brittle

Eight years ago: Caramel Apple Oreo Truffles

Eleven years ago: Root Beer Sloppy Joes

Crispy Skillet Stuffing.


Yield: 8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1/2 lb. Italian sausage (sweet or spicy)
  • 5 garlic cloves, minced
  • 1/2 cup pine nuts
  • 1 small red onion, diced
  • 1 small yellow onion, diced
  • 2 stalks of celery, diced
  • 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
  • 1 bunch green onion, diced
  • 1 green apple, finely chopped
  • 6 oz. dried cranberries, chopped
  • Herbs, to taste (cilantro, basil, thyme)
  • Salt and pepper, to taste


  1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
  2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
  3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Haley, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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