Sausage Apple and Cranberry Stuffing
Elevate your holiday table with the irresistible flavors of Sausage Apple and Cranberry Stuffing, a crowd-pleasing twist on classic stuffing that combines savory and sweet elements. This hearty recipe features golden-browned mild Italian sausage, tart Granny Smith apples, and bursts of dried cranberries, all nestled among perfectly seasoned cubes of French bread. Fresh herbs like parsley, sage, and thyme add an aromatic touch, while a rich chicken stock and egg mixture ensure every bite is moist and flavorful. Perfectly baked to achieve a golden, crispy top, this stuffing strikes the ideal balance between texture and taste. Whether you're hosting Thanksgiving or a cozy family dinner, this dish is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 pound mild Italian sausage
- 1 medium (diced) yellow onion
- 3 stalks (diced) celery
- 2 (minced) Garlic cloves
- 1 large (peeled and diced) Granny Smith apple
- 1 cup dried cranberries
- 2.5 cups chicken stock
- 2 large eggs
- 8 cups (cubed and slightly stale) French bread (or country loaf)
- 3 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh sage
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set it aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set it aside.
Add the remaining 2 tablespoons of butter to the skillet. Stir in the onion and celery, and cook for 5-7 minutes, or until softened.
Add the minced garlic and diced apple to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the apple begins to soften.
Stir in the dried cranberries, parsley, sage, thyme, salt, and pepper. Cook for 1 minute to combine and meld the flavors. Remove the skillet from heat.
In a large mixing bowl, combine the cubed bread and the cooked sausage. Pour the skillet mixture over the bread and toss gently to combine evenly.
In a medium bowl, whisk together the chicken stock and eggs. Pour the liquid mixture over the bread mixture, and gently toss until the bread is evenly moistened.
Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and slightly crisp.
Let the stuffing rest for 5-10 minutes before serving. Garnish with a little extra chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 187 mg | 4% | |
*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.
