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
Scale
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.
