There is nothing quite like the warmth and cozy flavors of the Sausage, Apple, and Cranberry Stuffing Recipe to bring a special touch to your holiday table or any comforting meal. This delightful stuffing harmoniously combines savory sausage, sweet apples, and tart cranberries, creating a balance of tastes and textures that is simply unforgettable. Whether you’re hosting a festive gathering or craving a side dish that feels like a hug, this stuffing recipe promises to become one of your all-time favorites.
Ingredients You’ll Need
Getting started on the Sausage, Apple, and Cranberry Stuffing Recipe is wonderfully simple, largely thanks to the straightforward ingredients that each play an important role in delivering fantastic flavor and satisfying texture. From juicy apples to hearty bread, every component brings something delicious to the mix.
- 1 pound ground pork sausage (mild or sage): This provides a rich, savory foundation that’s packed with flavor and moisture.
- 1 large onion (chopped): Adds natural sweetness and depth when sautéed until tender.
- 3 celery stalks (chopped): Brings a crisp freshness and subtle bitterness to balance the sweetness.
- 2 apples (peeled, cored, and diced): Infuse the stuffing with juicy sweetness and a pleasant fruity bite.
- 1 cup dried cranberries: Offer tartness and a chewy texture that perfectly offset the savory sausage.
- 1/4 cup chopped fresh parsley: Adds a burst of color and a bright herbal note that elevates the whole dish.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme): This earthy herb ties all the flavors together beautifully.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/2 teaspoon black pepper: Provides a gentle heat that keeps things interesting.
- 12 cups cubed day-old bread (French or sourdough): The hearty, slightly dry bread soaks up all the delicious juices for perfect texture.
- 2 1/2 cups chicken broth (plus more if needed): Moisten the bread and bind everything into a flavorful mixture.
- 4 tablespoons unsalted butter (melted): Brings richness and helps the stuffing brown beautifully in the oven.
- 2 large eggs (lightly beaten): Act as a binder to hold the stuffing together once baked.
How to Make Sausage, Apple, and Cranberry Stuffing Recipe
Step 1: Prepare the Baking Dish and Sausage
Start by preheating your oven to 350°F (175°C) and lightly greasing a large baking dish. Next, cook the sausage in a large skillet over medium heat, breaking it up with a spoon as it browns. Once the sausage is cooked through and beautifully caramelized, use a slotted spoon to transfer it to a bowl, leaving the flavorful drippings behind.
Step 2: Sauté the Vegetables and Fruit
Using the same skillet with those savory drippings, add the chopped onion and celery. Sauté until these veggies soften and become fragrant, about 5 minutes. Then, fold in the diced apples and let them cook for another 3 minutes to release their natural sweetness. Finally, stir in dried cranberries, parsley, thyme, salt, and pepper to create a vibrant, colorful mix bursting with flavor.
Step 3: Combine Ingredients
In a large bowl, toss together the cubed bread, cooked sausage, and the vegetable-fruit mixture. Make sure everything is evenly distributed; this is where your stuffing’s magic truly begins to take shape.
Step 4: Add the Broth Mixture
In a separate bowl, whisk together the chicken broth, melted butter, and lightly beaten eggs. Pour this liquid over the bread and sausage mixture, tossing gently to ensure every piece of bread soaks up the savory liquid just right. If your bread seems dry, feel free to add a splash more broth to keep the stuffing moist and tender.
Step 5: Bake to Perfection
Transfer your mixture into the greased baking dish and cover it tightly with foil. Bake for 30 minutes to let the flavors meld and the moisture saturate the bread. Then, remove the foil and bake for an additional 20 minutes or until the top turns a gorgeous golden brown with a slightly crispy texture that everyone will love.
How to Serve Sausage, Apple, and Cranberry Stuffing Recipe
Garnishes
For a beautiful finishing touch, sprinkle extra chopped fresh parsley over the top just before serving. You could also add a few fresh thyme leaves or even some toasted pecans for a bit of crunch and visual appeal. These small details make your stuffing look as good as it tastes.
Side Dishes
This stuffing pairs wonderfully with classic roasted turkey or chicken, but it also shines next to a crisp green salad or roasted root vegetables. For a cozy dinner, serve it alongside mashed potatoes with gravy or sautéed green beans with garlic. The sweet-savory mix complements so many dishes that it’s sure to become a versatile star of your meals.
Creative Ways to Present
Want to surprise your guests or make weeknight dinners a little more exciting? Try baking the Sausage, Apple, and Cranberry Stuffing Recipe inside hollowed-out acorn squash or in mini ramekins for individual portions. You could even stuff it into bell peppers for a colorful, handheld option that’s perfect for family gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing is a treasure! Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated stuffing even more delicious. Just make sure to keep it tightly covered to prevent drying out.
Freezing
If you want to keep the stuffing longer, freezing is your friend. Place cooled stuffing in a freezer-safe container or heavy-duty zipper bag and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
To reheat, warm your stuffing in the oven at 350°F until heated through, usually 20 to 25 minutes. If it seems dry, splash a little chicken broth over the top before warming. Alternatively, microwave individual servings for a quick, cozy fix, just be sure to cover it to retain moisture.
FAQs
Can I make the Sausage, Apple, and Cranberry Stuffing Recipe vegetarian?
Absolutely! Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra mushrooms or nuts for a savory, meaty texture that still captures the spirit of this stuffing.
What type of bread works best for this stuffing?
Day-old rustic breads like French or sourdough work beautifully because they’re sturdy enough to soak up the broth without turning mushy, helping your stuffing maintain that satisfying texture.
Can I prepare this stuffing a day in advance?
Yes, you can combine the stuffing ingredients and refrigerate them overnight. Just keep the mixture covered and bake it fresh when you are ready. This makes holiday prep so much less stressful!
Is it possible to make this stuffing gluten-free?
Definitely! Swap out the bread for a gluten-free variety that you like. Just make sure it’s a bit stale or toasted so it absorbs the liquid properly.
How can I make the stuffing more moist?
If your bread seems too dry or your stuffing feels crumbly, add extra chicken broth a little at a time while mixing until you reach the perfect moist but not soggy consistency.
Final Thoughts
Making the Sausage, Apple, and Cranberry Stuffing Recipe is like giving your taste buds a warm, festive hug. This dish brings together sweet, savory, and tart flavors in a way that’s both comforting and a little bit special. Whether it’s for a holiday feast or a cozy family dinner, I truly encourage you to give this recipe a try—you might just find it becoming a beloved classic on your table for years to come.
Print
Sausage, Apple, and Cranberry Stuffing Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sausage, Apple, and Cranberry Stuffing is a flavorful and festive side dish perfect for holiday meals like Thanksgiving. Ground pork sausage is browned and combined with sautéed onions, celery, sweet apples, dried cranberries, fresh herbs, and plenty of cubed day-old bread. The mixture is moistened with chicken broth, melted butter, and eggs before baking to a golden, crispy finish. The balance of savory sausage and sweet fruit creates a comforting and delicious stuffing that complements any roast or turkey.
Ingredients
Meat
- 1 pound ground pork sausage (mild or sage)
Vegetables and Fruits
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 apples, peeled, cored, and diced
- 1 cup dried cranberries
- 1/4 cup chopped fresh parsley
Herbs and Seasonings
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 12 cups cubed day-old bread (such as French or sourdough)
- 2 1/2 cups chicken broth (plus more if needed)
- 4 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a large baking dish to prevent sticking and ensure easy cleanup.
- Cook the Sausage: In a large skillet over medium heat, cook the ground pork sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Remove the cooked sausage using a slotted spoon and set it aside, leaving the fat in the skillet.
- Sauté Vegetables and Apples: In the same skillet, add the chopped onion and celery and cook until softened, approximately 5 minutes. Then add the diced apples and continue cooking for another 3 minutes until they begin to soften.
- Add Flavorings: Stir in dried cranberries, chopped fresh parsley, fresh thyme leaves (or dried thyme), salt, and black pepper into the vegetable and apple mixture. Combine well to distribute the flavors evenly.
- Combine Bread and Mixtures: In a large mixing bowl, place the cubed day-old bread, cooked sausage, and the sautéed vegetable-fruit-herb mixture. Toss gently to combine all ingredients uniformly.
- Prepare the Liquid Mixture: In a separate bowl, whisk together the chicken broth, melted butter, and lightly beaten eggs until fully incorporated.
- Moisten the Stuffing: Pour the broth, butter, and egg mixture over the bread and sausage mixture. Toss gently until the bread cubes are evenly moistened but not soggy. Add a little extra broth if needed, depending on the dryness of the bread.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish and cover it with foil. Bake in the preheated oven for 30 minutes.
- Crisp the Top: Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and crisp.
Notes
- You can prepare the stuffing up to a day in advance and refrigerate it until ready to bake, making it convenient for holiday preparations.
- Using a mix of white and whole wheat bread adds extra texture and flavor to the stuffing.
- Adjust the amount of chicken broth based on how dry your bread cubes are to achieve the perfect moistness without sogginess.
- Substitute the butter with a dairy-free alternative if you want to make this recipe dairy-free.
