Sausage Dried Cranberry and Apple Stuffing
Elevate your holiday table with this irresistible Sausage, Dried Cranberry, and Apple Stuffing, a savory-sweet twist on the classic Thanksgiving side dish. This comforting recipe combines golden-browned sausage, tart dried cranberries, and crisp apples for a perfect balance of flavors and textures. Fresh herbs like sage, rosemary, and thyme enhance the rich, buttery aroma, while a medley of softened vegetables and tender bread cubes soak up a flavorful blend of chicken stock and eggs. Baked until the top is golden and crisp, this crowd-pleasing stuffing is the ultimate companion to roasted turkey, making it a must-have addition to any festive feast. Perfect for gatherings, it’s easy to prepare and sure to impress!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 stalks, diced celery
- 3 cloves, minced garlic
- 1 pound ground sausage (pork or turkey)
- 1 cup dried cranberries
- 1 large, peeled, cored, and diced apple (Granny Smith or Honeycrisp)
- 2 tablespoons, chopped fresh parsley
- 2 teaspoons, minced fresh sage
- 1 teaspoon, minced fresh rosemary
- 1 teaspoon, minced fresh thyme
- 1.5 cups chicken or turkey stock
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 10 cups bread cubes (preferably day-old, cut into 1-inch pieces)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant. Remove the mixture from the skillet and set aside.
In the same skillet, cook the sausage over medium heat until browned and cooked through, breaking it into small crumbles as it cooks. Drain any excess fat.
In a large bowl, combine the sautéed onion mixture, cooked sausage, dried cranberries, and diced apple.
Add the parsley, sage, rosemary, thyme, salt, and black pepper to the bowl, tossing to distribute the herbs evenly.
Gently fold in the bread cubes until well combined with the mixture.
In a separate bowl, whisk together the chicken stock and eggs. Pour this mixture over the stuffing ingredients and gently toss until the bread cubes are evenly moistened.
Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and slightly crisp.
Remove the stuffing from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 239 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 556 mg | 12% | |
*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.
