Cranberry Sausage and Apple Stuffing
Elevate your holiday table with this irresistible Cranberry Sausage and Apple Stuffing, a perfect blend of savory, sweet, and herby flavors. This crowd-pleasing recipe features chunks of rustic bread tossed with juicy Italian sausage, tart dried cranberries, and caramelized bites of Granny Smith apple, all brought together with aromatic herbs like sage and thyme. A mixture of chicken stock and eggs ensures every bite is moist and flavorful, while a golden, crispy top adds the perfect finishing touch. Whether you're hosting Thanksgiving or simply craving comfort food, this stuffing is the ultimate side dish to complement any roast or turkey. Easy to make and packed with seasonal charm, it’s a family favorite you'll return to year after year.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound mild Italian sausage (casings removed)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 1 large Granny Smith apple (peeled, cored, and diced)
- 3 cloves garlic (minced)
- 0.75 cup dried cranberries
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh sage (chopped)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups chicken or turkey stock
- 2 large eggs (lightly beaten)
- 8 cups day-old rustic bread (cut into 1-inch cubes)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and set it aside.
To the same skillet, add the remaining 2 tablespoons of butter. Stir in the onion, celery, and apple. Sauté for 5-7 minutes, or until the vegetables are softened and the apple is slightly caramelized. Stir in the minced garlic and cook for another 1 minute.
Remove the skillet from heat. Stir in the cooked sausage, dried cranberries, parsley, sage, thyme, salt, and pepper. Mix well to combine.
In a large mixing bowl, combine the bread cubes with the sausage and vegetable mixture. Toss to ensure the bread is evenly coated.
In a separate bowl, whisk together the chicken or turkey stock and beaten eggs. Pour the mixture over the bread and sausage mixture, stirring gently to evenly moisten the bread. Let the mixture sit for 5-10 minutes to absorb the liquid.
Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let cool for 5-10 minutes before serving. Enjoy your Cranberry Sausage and Apple Stuffing!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 18.0 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
