Sausage, Apple, and Cranberry Stuffing

Sausage, Apple, and Cranberry Stuffing is a classic holiday side dish that combines savory, sweet, and tart flavors in one irresistible recipe. This hearty stuffing features browned sausage, tender apples, and juicy cranberries mixed with toasted bread cubes and aromatic herbs, creating a dish that perfectly complements roasted turkey, chicken, or even ham.

Stuffing is a must-have on any holiday table, and this version elevates the traditional recipe with its balance of textures and flavors. The sweetness of the apples and cranberries pairs beautifully with the savory sausage and herbaceous seasonings, making it a crowd-pleaser at Thanksgiving, Christmas, or any festive occasion. Whether baked as a standalone dish or cooked inside a bird, this stuffing will become a favorite part of your holiday tradition.

Why You’ll Love This Recipe

Flavorful and Hearty: The combination of sausage, apples, cranberries, and herbs creates a perfect balance of savory, sweet, and tangy flavors.
Versatile: Serve it as a side dish with poultry or pork, or enjoy it as a standalone dish.
Customizable: Easily adapt the recipe to suit dietary preferences, such as making it vegetarian or gluten-free.
Make-Ahead Friendly: Perfect for preparing in advance to save time during busy holiday cooking.
Crowd-Pleasing: This stuffing is guaranteed to be a hit with both kids and adults at the holiday table.

Preparation Time and Servings

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Serving Size: 1 cup

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 11g
• Fat: 14g
• Fiber: 3g
• Sugar: 9g

Ingredients

For the Stuffing:

• 1 loaf of rustic bread or sourdough, cubed (about 8 cups)
• 1 pound ground sausage (mild or spicy, as preferred)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled and diced
• 1 cup dried cranberries
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley

For the Liquid Mixture:

• 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten

Optional Garnish:

• Extra fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the Bread Cubes

1. Preheat your oven to 350°F (175°C). Spread the bread cubes in a single layer on a large baking sheet.
2. Bake for 10–15 minutes, or until lightly toasted and dry. This step ensures the bread absorbs the liquid mixture without becoming mushy.

Step 2: Brown the Sausage

1. In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up into crumbles with a spoon.
2. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the skillet.

Step 3: Sauté the Vegetables and Apples

1. Add the butter to the skillet with the reserved sausage fat. Once melted, add the onion and celery. Cook for 5–7 minutes, or until softened and translucent.
2. Stir in the diced apples and cook for an additional 3–4 minutes, until slightly softened.

Step 4: Combine the Mix-Ins

1. Return the browned sausage to the skillet. Stir in the dried cranberries, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for 1–2 minutes to combine flavors.

Step 5: Mix the Stuffing

1. In a large mixing bowl, combine the toasted bread cubes with the sausage mixture. Toss gently to combine.
2. In a separate bowl, whisk together the broth and beaten eggs. Pour the liquid mixture over the bread mixture and stir gently until the bread is evenly moistened.

Step 6: Transfer to a Baking Dish

1. Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer the stuffing mixture to the dish, spreading it evenly.
2. Cover the dish with aluminum foil.

Step 7: Bake

1. Bake the stuffing in the preheated oven at 350°F (175°C) for 30 minutes.
2. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and slightly crisp.

Step 8: Serve

1. Garnish with chopped fresh parsley, if desired, and serve hot alongside your favorite holiday mains.

Ingredient Background

Bread

Rustic bread or sourdough is ideal for stuffing as its firm texture holds up well to the liquid mixture. Day-old or stale bread works best, but fresh bread can be toasted to achieve the same effect.

Sausage

Ground sausage adds a savory, meaty element that enhances the stuffing’s flavor. Choose mild or spicy sausage based on your preference, or use turkey sausage for a leaner option.

Apples

Apples like Granny Smith or Honeycrisp bring sweetness and a slight tartness, balancing the savory sausage and herbs. They also add a delightful texture to the stuffing.

Cranberries

Dried cranberries provide bursts of sweetness and a festive touch of color, complementing the apples and adding a holiday vibe to the dish.

Broth and Eggs

The combination of broth and eggs binds the stuffing together and keeps it moist. Chicken broth adds richness, but vegetable broth is a great choice for a vegetarian version.

Technique Tips

Toast the Bread: Toasting the bread ensures it absorbs the liquid without becoming mushy, creating a stuffing with the perfect texture.

Balance the Liquid: Add just enough broth to moisten the bread without making the mixture overly wet. The stuffing should feel moist but not soggy.

Don’t Overmix: Stir gently when combining the ingredients to avoid breaking down the bread cubes and maintaining a fluffy texture.

Bake Covered and Uncovered: Baking the stuffing covered helps it stay moist, while uncovering it for the final minutes creates a golden, crispy top.

Alternative Presentation Ideas

Stuffed Squash: Scoop out halved acorn squash or butternut squash and fill with the stuffing. Bake until the squash is tender for an impressive presentation.

Individual Servings: Bake the stuffing in greased muffin tins to create individual portions with crispy edges.

Casserole Twist: Mix the stuffing with cooked wild rice or quinoa for a heartier side dish.

Additional Tips for Success

Season to Taste: Taste the sausage mixture before combining it with the bread to adjust the seasonings.

Customize the Mix-Ins: Add nuts (like pecans or walnuts) for crunch, or sautéed mushrooms for an earthy flavor.

Make It Vegetarian: Skip the sausage and use vegetable broth for a vegetarian-friendly version. Add extra veggies or plant-based sausage for a hearty substitute.

Recipe Variations

Herbaceous Stuffing: Double the amount of fresh thyme, rosemary, and parsley for a more herb-forward flavor.

Spicy Sausage Stuffing: Use spicy Italian sausage and add a pinch of red pepper flakes for heat.

Nutty Stuffing: Stir in 1/2 cup of chopped toasted pecans or walnuts for added texture and flavor.

Gluten-Free Stuffing: Use gluten-free bread and ensure your broth and sausage are certified gluten-free.

Freezing and Storing

Refrigeration: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of broth if it’s too dry.

Freezing: Freeze the baked stuffing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven, covered with foil, to prevent drying out.

Healthier Twist Ideas

Whole Grain Bread: Use whole-grain bread for more fiber and nutrients.

Lean Protein: Substitute pork sausage with turkey sausage or plant-based sausage for a lower-fat option.

Reduced Sugar: Use unsweetened dried cranberries or replace them with chopped fresh cranberries to reduce added sugar.

Serving Suggestions for Events

Thanksgiving Dinner: Pair the stuffing with roasted turkey, cranberry sauce, and green beans for a classic holiday spread.

Christmas Feast: Serve alongside glazed ham, roasted Brussels sprouts, and creamy mashed potatoes for a festive meal.

Potluck Favorite: Bring the stuffing to a potluck in a decorative baking dish, garnished with fresh parsley for a polished look.

Special Equipment

Large Skillet: A large skillet provides ample space to sauté the sausage, vegetables, and apples without overcrowding.

Mixing Bowl: Use a large mixing bowl to ensure even distribution of the ingredients when combining the bread, sausage mixture, and liquid.

Baking Dish: A 9×13-inch baking dish is the perfect size for this recipe, allowing for even cooking and a crispy topping.

Frequently Asked Questions (FAQs)

1. Can I make this stuffing ahead of time?
   Yes, assemble the stuffing up to 1 day in advance, cover, and refrigerate. Bake just before serving.
2. Can I use fresh cranberries instead of dried?
   Yes, but fresh cranberries are more tart, so consider adding a touch of sugar to balance the flavor.
3. What’s the best bread for stuffing?
   Rustic bread, sourdough, or French bread are ideal. Avoid overly soft breads like sandwich bread.
4. Can I cook this stuffing inside a turkey?
   Yes, but ensure the stuffing reaches an internal temperature of 165°F for food safety.
5. What can I use instead of sausage?
   Ground turkey, chicken, or plant-based sausage are great substitutes.
6. How do I make the stuffing extra crispy?
   Bake the stuffing uncovered for a longer period or broil for 1–2 minutes at the end.
7. Can I add cheese?
   Yes, grated Parmesan or shredded Gruyère can be added for a cheesy twist.
8. How do I prevent soggy stuffing?
   Use just enough liquid to moisten the bread, and toast the bread cubes well before assembling.

Conclusion

Sausage, Apple, and Cranberry Stuffing is the ultimate holiday side dish, offering a harmonious blend of sweet, savory, and herby flavors. With its versatile ingredients and customizable options, this stuffing is perfect for Thanksgiving, Christmas, or any festive occasion.

Whether baked as a standalone dish or cooked inside your holiday bird, this recipe will delight your guests and leave them asking for seconds. Try it this holiday season and create a memorable centerpiece for your feast!

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