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
Scale
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.
