If you’re craving a comforting side dish that bursts with warm, cozy flavors, this Sausage, Apple, and Cranberry Stuffing Recipe is absolutely a must-try. It masterfully combines savory Italian sausage with sweet tart apples and jewel-like cranberries to create a stuffing that is both hearty and bright. The blend of fresh herbs, buttery bread cubes, and a touch of garlic makes every bite an irresistible dance of textures and tastes. Whether it’s for a festive holiday feast or a special family dinner, this stuffing will steal the show and have everyone asking for seconds.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a vital role in delivering the perfect harmony of flavors and textures in this stuffing. From the juicy apples bringing sweetness to the fragrant herbs deepening the taste, every component is essential.
- Italian pork sausage (1 pound): Provides a rich, savory base with great meaty flavor that anchors the dish.
- Day-old bread cubes (8 cups): The foundation that soaks up all the delicious juices and adds texture.
- Unsalted butter (2 tablespoons): Adds smoothness and helps soften the vegetables.
- Olive oil (1 tablespoon): Enhances flavor and helps sauté the aromatics perfectly.
- Yellow onion (1 medium, finely chopped): Brings sweetness and depth when cooked down.
- Celery stalks (2, finely chopped): Adds a subtle crunch and fresh flavor contrast.
- Apples (2 medium, peeled, cored, and diced): Infuse the stuffing with juicy sweetness and a bit of tartness.
- Garlic cloves (3, minced): Provides a lovely fragrant warmth that complements the meat and fruit.
- Dried sage (1 teaspoon): Classic herb that perfectly suits stuffing’s savory profile.
- Dried thyme (1 teaspoon): Adds earthy notes that balance the sweeter ingredients.
- Dried rosemary (1 teaspoon): Offers a fragrant piney aroma that brightens the dish.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Season perfectly to enhance every flavor.
- Dried cranberries (1 cup): Burst of tart sweetness that contrasts beautifully with the sausage.
- Chicken broth (2 cups): Keeps the bread moist and helps blend the flavors.
- Large egg (1, lightly beaten): Binds the stuffing together for a lovely structure.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh pop of color and brightness to finish.
How to Make Sausage, Apple, and Cranberry Stuffing Recipe
Step 1: Prepare the Oven and Sausage
Start by preheating your oven to 350°F and giving your baking dish a light grease to prevent sticking. Cooking the sausage first sets the flavor base — break it into small pieces and brown until cooked through to release all those savory juices.
Step 2: Sauté the Vegetables and Apples
In the same skillet, melt the butter with olive oil for a rich sauté base. Add the onion and celery and cook until they become tender and translucent. Then toss in the apples, letting them soften slightly to release their natural sweetness that will mingle perfectly with the savory ingredients.
Step 3: Add Garlic and Herbs
Stir in the minced garlic and dried sage, thyme, and rosemary. Cook just long enough for the garlic to become fragrant and the herbs to awaken their flavors—this step infuses the entire stuffing with wonderful aroma.
Step 4: Combine All Ingredients
Move the vegetable mixture to your bowl with the cooked sausage. Add in the bread cubes and dried cranberries to bring sweetness and texture. Pour the chicken broth over everything and mix gently so the bread absorbs the liquid evenly without becoming mushy. Finally, fold in the beaten egg and fresh parsley, which helps bind the stuffing and brightens the overall flavor.
Step 5: Bake to Perfection
Transfer the mixture to your prepared baking dish and cover with foil to keep moisture in. Bake for 30 minutes to allow the flavors to marry and the stuffing to heat through. Uncover and bake an additional 15 minutes so the top turns golden and develops a slightly crisp crust—a contrast in texture that makes each bite delightful. Allow it to rest briefly before serving to let everything set beautifully.
How to Serve Sausage, Apple, and Cranberry Stuffing Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a punch of color but also infuses a fresh herbal brightness that elevates this stuffing. For a festive touch, top with a few extra dried cranberries or a light drizzle of melted butter for shine and richness.
Side Dishes
This stuffing shines alongside roasted turkey or chicken, but it also pairs beautifully with other holiday mains like glazed ham or roast beef. Add some roasted root vegetables or a crisp green salad to balance the meal with freshness and crunch.
Creative Ways to Present
For a fun twist, serve the stuffing inside hollowed-out apples or mini pumpkins, turning it into a stunning centerpiece that invites conversation. You could also portion it into individual ramekins for personalized servings that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra stuffing, store leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy again, the flavors will have melded even further, making every bite even more comforting.
Freezing
You can freeze the stuffing before baking by wrapping it tightly in freezer-safe wrap or placing it in a freezer container for up to 3 months. Thaw overnight in the fridge prior to baking as usual, so the flavors come out fresh and vibrant when reheated.
Reheating
To reheat, cover the stuffing with foil and warm it in a 350°F oven until heated through, about 20 minutes. Remove the foil for the last 5 minutes to refresh the crisp top. This prevents sogginess and keeps the texture just right.
FAQs
Can I use a different type of sausage?
Absolutely! While Italian pork sausage lends a wonderful flavor here, you can try turkey sausage, chicken sausage, or even a spicy chorizo for a twist. Just make sure to adjust seasoning accordingly.
What type of apples work best in this recipe?
Honeycrisp and Fuji apples are fantastic choices because they hold their shape well and add natural sweetness, balancing the savory sausage and tart cranberries perfectly.
Is it necessary to use day-old bread?
Day-old bread or dried stuffing bread is ideal as it absorbs the broth without becoming mushy. If you only have fresh bread, drying it in the oven before using can achieve the same effect.
Can I make this recipe vegetarian?
To make a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth. Add extra herbs and perhaps some sautéed mushrooms or nuts to retain texture and flavor.
How do I make this stuffing ahead of time?
You can fully prepare the stuffing mixture and refrigerate it covered for up to 24 hours before baking. Let it come to room temperature before baking to ensure even cooking and that perfect golden crust.
Final Thoughts
This Sausage, Apple, and Cranberry Stuffing Recipe is truly one of those dishes that captures the heart of home cooking—full of warmth, layers of flavors, and simple ingredients that come together in a magical way. I can’t wait for you to try it and watch how it becomes a beloved part of your table, not just for the holidays, but any time you crave something comforting and delicious.
Print
Sausage, Apple, and Cranberry Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sausage, Apple, and Cranberry Stuffing is a savory and slightly sweet holiday side dish that combines Italian pork sausage, crisp apples, and tart dried cranberries with aromatic herbs and tender bread cubes. Perfectly baked to a golden crisp on top, this stuffing brings festive flavors and comforting textures to your Thanksgiving or holiday meal.
Ingredients
Meat
- 1 pound Italian pork sausage with casings removed
Breading
- 8 cups day-old bread cubes or dried stuffing bread
Vegetables and Fruit
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium apples, peeled, cored, and diced
- 3 cloves garlic, minced
Fats and Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Herbs and Spices
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 1 cup dried cranberries
- 2 cups chicken broth
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and allow the stuffing to bake evenly.
- Cook Sausage: Heat a large skillet over medium heat and cook the Italian pork sausage, breaking it into small pieces as it browns. Cook until it’s fully browned and cooked through. Transfer the cooked sausage to a large mixing bowl, leaving the drippings in the skillet.
- Sauté Vegetables: In the same skillet, add the butter and olive oil. Once melted and hot, sauté the finely chopped yellow onion and celery until softened and translucent, about 5 minutes.
- Add Apples and Garlic: Add the diced apples to the skillet and cook for several more minutes until they’re just tender. Stir in the minced garlic along with dried sage, thyme, and rosemary. Cook briefly until the herbs are fragrant, about 1 minute.
- Combine Mixtures: Transfer the sautéed vegetable and apple mixture to the bowl with the cooked sausage. Add the bread cubes and dried cranberries, stirring gently to combine all ingredients evenly.
- Moisten Stuffing: Pour in the chicken broth slowly, mixing gently so the bread cubes become evenly moistened but not soggy. Stir in the beaten egg and chopped fresh parsley to bind the mixture.
- Bake the Stuffing: Spread the stuffing mixture into the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and continue baking for an additional 15 minutes, or until the top is lightly golden and crisp, creating a beautiful crust.
- Rest and Serve: Let the stuffing rest briefly after baking to allow the flavors to settle, then serve warm as a delicious side dish.
Notes
- For a sweeter flavor, use Honeycrisp or Fuji apples which add a nice balance to the savory sausage.
- This stuffing can be assembled a day ahead and refrigerated; simply cover and bake it just before serving to save time on your holiday meal.
- For a holiday variation, substitute turkey broth for chicken broth to enhance seasonal flavors.
