Skip to Content

Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans

Sharing is caring!


A fancier stuffing perfect for more adventurous palates, this gourmet stuffing is loaded with unexpected goodies that will wow even the pickiest of guests! 




Every couple of years, I like to create a new stuffing. And this one was absolutely SUPERB! 

Many years ago, I made a basic stuffing that had cheddar cheese in it, amongst other goodies, and I loved it so much, that I can still almost taste it. (I’ll have to remake that for you, too!)

So, I got to thinking along the lines of adding cheese again! Only, I wanted it to be extra special since it was going to be for the holidays, and goat cheese seemed like the perfect new addition! 

So to get started, this stuffing starts out like any other, by sautéing celery and onions in lots of butter, herbs and seasonings. (I did add a splash of white wine to the mixture, too, since I was going “gourmet” for this one!) 





Once the veggies were tender, I then added the mushrooms so that they wouldn’t get overcooked and rubbery. 





Then I added in some sausage that I had already cooked and drained….





….and an entire pound of sweet and juicy, seedless red grapes that I sliced in half longways! 





Once that was stirred in…..





….I added some finely chopped pecans!





Stir those in well, too. *You can chop them more coarsely, but we like them chopped a bit fine. 





Next, take a VERY large bowl or small stock pot, and add your dried bread cubes. This year I used a bag of mixed white and wheat bread cubes. 





Then add about half of the chicken broth and 2 well beaten eggs. Give that a little stir, then ….





… get your goat cheese sliced and cut into pieces. Don’t cut them too small because they will break up a little when we fold them in! 





Just add your skillet mixture, more chicken broth, and fold everything in. 





Lastly, gently fold in the goat cheese, adding in intervals, to easily distribute without over-mixing. 





Dump everything into a sprayed dish. (*Note that this is not all of it. It makes two full dishes.)

I like this, because then there’s one to take and one to keep at home! But you can always make a half of a recipe if you don’t need that much. 





Then just dot the top with butter and bake, covered, for 1 hour! Remove the lid and bake another 5 minutes to give the top a light crisp, and be prepared for awesomeness!! 





This one was truly one of my BEST stuffings that I’ve ever made!!!

Would you like a second helping? 




And the colors are so pretty and festive!

Perfect for either Thanksgiving OR Christmas! 






So, if you’re searching for an over-the-top, holiday-style stuffing, you just found it!! It’s easy to make, and absolutely a show-stealer! 

I KNOW you’re going to love this Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans as much as we did! So be sure to save this recipe to your Pinterest boards, and share on your social medias! 

Ho, Ho, Ho and Happy Holidays everyone! Enjoy!! 




Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans

Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans


  • 1 lb. ground italian sausage, mild or spicy
  • 1 1/2 sticks Minerva Dairy Amish Butter
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 1/2 tsp. dried parsley
  • 1 tsp. ground dried sage
  • 1 tsp. dried thyme
  • 1 tsp. poultry seasoning
  • 1 tsp. salt
  • 1 tsp. coarse ground black pepper
  • 1/2 tsp. ground rosemary powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • splash of red or white wine
  • 1 (8 oz.) cont. fresh sliced mushrooms
  • 1 lb. halved seedless red grapes
  • 1/2 - 1 cup chopped pecans, as preferred
  • 1 (12 oz.) bag unseasoned dried bread cubes
  • 1 1/2 - 2 cups chicken broth, as much as you like for moistness
  • 2 extra large eggs, beaten
  • 8 oz. herbed goat cheese, chilled and cut into cubes or chunks
  • 4 more Tbl. butter cut up into small pieces to dot top


In large frying pan, sauté sausage breaking up into small bite-sized pieces until done. Remove with slotted spoon to paper towel-lined container or bowl. Set aside.

Leave sausage fat in pan and add butter. Melt over medium-low heat and add next 12 ingredients. (Up to mushrooms.) Sauté until vegetables are tender. Add mushrooms,. and sauté another few minutes. Remove from heat. Add sausage, grapes, and pecans. 

In very large bowl or small stock pot, add dried bread cubes. Add chicken broth and eggs and fold a few times to lightly combine.

Add mixture from frying pan and fold until evenly mixed. Add goat cheese, a third at a time, and fold until evenly mixed in as well.

Transfer stuffing mixture to a large, deep *sprayed* baking/roasting dish, or 2 regular-sized ones (one 13x9 plus second small pan) if needed. Dot top with 4 Tbl. butter. Cover tightly with foil.

Place into preheated 350º F oven and bake for 1 hour. Remove foil and bake 5 minutes longer. 

Print Friendly, PDF & Email

Skip to Recipe