Sausage Apple Dried Cranberry Stuffing
Elevate your holiday table with this Sausage Apple Dried Cranberry Stuffing, a flavorful twist on the classic side dish. Packed with the savory goodness of browned sausage, the natural sweetness of diced Granny Smith apples, and tangy dried cranberries, this stuffing is a perfect balance of sweet and savory. Aromatic herbs like sage, thyme, and parsley infuse every bite with fresh, earthy flavors, while cubes of day-old bread soak up a rich mixture of chicken broth and eggs for the ultimate texture. Baked to golden, crispy perfection, this stuffing pairs beautifully with turkey, ham, or any festive centerpiece. With minimal prep and bold, comforting flavors, it’s destined to be the star of your next Thanksgiving or holiday feast.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound ground sausage (mild or spicy)
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 large Granny Smith apple, peeled, cored, and diced
- 1 cup dried cranberries
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh sage, finely chopped
- 2 tablespoons parsley, chopped
- 10 cups day-old French or Italian bread, cubed into 1-inch pieces
- 2 cups chicken broth
- 2 large eggs, beaten
- 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 cooking spray and set aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon, about 6-8 minutes. Transfer the cooked sausage to a plate lined with paper towels and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced apple to the skillet and cook for 3-4 minutes or until slightly softened. Stir in the dried cranberries, thyme, sage, and parsley. Remove the skillet from heat and add the cooked sausage back to the mixture.
In a very large mixing bowl, combine the cubed bread and the sausage-vegetable mixture. Toss gently to combine.
In a medium bowl, whisk together the chicken broth, beaten eggs, salt, and black pepper. Pour this mixture over the bread and sausage mixture, tossing gently to ensure the bread is evenly moistened but not soggy.
Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.
Let the stuffing cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 26.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 669 mg | 14% | |
*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.
