If you’re dreaming of a stuffing that perfectly captures the warmth of the holidays while bursting with fresh, vibrant flavors, you must try this Sausage, Apple, and Cranberry Stuffing Recipe. It’s a delightful medley of savory, sweet, and slightly tangy ingredients that come together in a comforting, golden-baked dish. The juicy sausage pairs beautifully with tender apples and tart cranberries, all nestled in soft, flavorful bread that soaks up every bit of herb-infused richness. Once you make this recipe, it will quickly become a cherished staple at your holiday table and beyond.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating a stuffing that’s as delicious as it is inviting. Each item plays a crucial role — from the hearty sausage to the fruity bursts of apple and cranberry, plus the fragrant herbs that elevate the whole dish.
- 1 pound ground pork sausage: Provides savory richness and a wonderful meaty base for the stuffing.
- 1 tablespoon olive oil: Helps sauté vegetables without overpowering their natural flavors.
- 1 medium onion, diced: Adds a subtle sweetness and depth once softened.
- 3 celery stalks, chopped: Brings a refreshing crunch and earthy undertones.
- 2 garlic cloves, minced: Infuses the stuffing with a warm, aromatic punch.
- 2 apples, peeled, cored, and diced: Offer juicy bursts of sweetness and a soft contrast in texture.
- 1 cup dried cranberries: Introduce a lovely tartness that brightens every bite.
- 1 teaspoon dried sage: Provides that quintessential herbaceous note that feels classic but never boring.
- 1 teaspoon dried thyme: Adds subtle earthiness that complements both fruit and meat.
- 1/2 teaspoon salt: Enhances all the natural flavors throughout the dish.
- 1/2 teaspoon black pepper: Gives just the right gentle heat and spice.
- 10 cups cubed day-old bread: The perfect base for stuffing texture, best if slightly stale for ideal absorbency.
- 2 1/2 cups chicken broth: Keeps the stuffing moist and tied together with savory goodness.
- 2 tablespoons unsalted butter, melted: Adds richness and a silky mouthfeel.
- 2 large eggs, beaten: Help bind the stuffing into a cohesive, sliceable delight.
How to Make Sausage, Apple, and Cranberry Stuffing Recipe
Step 1: Prepare the Sausage and Vegetables
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large skillet over medium heat, cook the sausage until it’s browned and crumbly. This phase builds the savory backbone of your stuffing. Transfer the cooked sausage to a large mixing bowl, but keep some of the flavorful fat in the pan for cooking your veggies. If needed, add a splash of olive oil, then sauté the diced onion and chopped celery until soft and fragrant—usually about 5 minutes. Finally, stir in the minced garlic and cook for one more minute to heighten the aromatic fullness.
Step 2: Add the Apples, Cranberries, and Herbs
Next, toss in the diced apples to the skillet and cook them gently for 3-4 minutes until they become just a bit tender, releasing their natural sweetness. Follow this with dried cranberries, and sprinkle in the dried sage, thyme, salt, and black pepper. These ingredients infuse the mixture with layers of complex flavors that will define your stuffing’s character. Once combined, transfer this fragrant medley right into the bowl with the browned sausage.
Step 3: Combine with Bread and Wet Ingredients
Now, add the cubed day-old bread to the bowl and gently toss to mix everything evenly. In a separate bowl, whisk together the chicken broth, melted butter, and beaten eggs — this trio is the perfect moistening agent that binds the dish beautifully. Pour this liquid mixture over the bread and sausage mixture, folding gently to ensure every cube is lightly soaked but not soggy.
Step 4: Bake to Golden Perfection
Transfer your prepared stuffing into the greased baking dish and cover it tightly with foil. Bake for 30 minutes to allow all the flavors to meld and the stuffing to steam through. Then, remove the foil and bake for an additional 15-20 minutes so the top crisps up to a gorgeous golden brown that’s as delightful to see as it is to taste. Let the stuffing rest for 5-10 minutes before serving — this little pause really lets flavors settle and makes your stuffing easier to serve.
How to Serve Sausage, Apple, and Cranberry Stuffing Recipe
Garnishes
Enhance the presentation and flavor of this stuffing by adding fresh herbs like chopped parsley or sage leaves right before serving. A sprinkle of toasted pecans or walnuts also introduces a fun crunch and nutty nuance that pairs exceptionally well with the sweet apples and cranberries.
Side Dishes
This stuffing makes a perfect partner to classic roasted turkey or chicken, but it’s also fantastic alongside pork tenderloin or a hearty vegetable roast. For a refreshing contrast, serve with steamed green beans or a crisp autumn salad featuring nuts, apples, and a zesty vinaigrette.
Creative Ways to Present
Get a bit playful by making individual servings in ramekins or stuffing small bell peppers or acorn squash halves with this savory blend before baking. These charming vessels not only look stunning on your table but also make portioning a breeze for guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sausage, Apple, and Cranberry Stuffing Recipe in an airtight container in the refrigerator for up to four days. To keep it tasting fresh, reheat portions gently covered to retain moisture.
Freezing
This stuffing freezes wonderfully. After baking and cooling, portion it into freezer-safe containers or bags. It will keep for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place stuffing in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through — usually about 20-25 minutes. For a crispier topping, uncover during the last 5 minutes of reheating.
FAQs
Can I make this Sausage, Apple, and Cranberry Stuffing Recipe vegetarian?
Absolutely! Simply omit the sausage and swap chicken broth for vegetable broth. You may also add sautéed mushrooms or toasted nuts for added texture and savoriness.
What type of bread works best for this stuffing?
Day-old white or sourdough bread cubes work beautifully because they absorb the flavorful broth without becoming soggy. Avoid fresh bread as it will make the stuffing too mushy.
Can I prepare the stuffing mixture ahead of time?
Yes, you can assemble the stuffing the day before you plan to bake it. Keep it refrigerated covered, then bring it to room temperature before baking as directed.
Is it possible to substitute fresh herbs for dried?
Fresh herbs can be used but in greater quantity—typically three times the amount of dried herbs. Just be mindful not to overpower the other flavors.
How do I make sure the stuffing is moist but not soggy?
Be careful when adding the broth and egg mixture; gently mix until the bread cubes are evenly moistened but not saturated. Using day-old bread helps absorb the liquid perfectly without becoming mushy.
Final Thoughts
This Sausage, Apple, and Cranberry Stuffing Recipe is truly a celebration of flavors and textures that will warm up any meal and bring smiles around your table. Its blend of sweet, savory, and herby notes makes it a standout side dish you’ll find yourself making again and again. I can’t wait for you to try it and discover how effortlessly it elevates your holiday or anytime gatherings!
Print
Sausage, Apple, and Cranberry Stuffing Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Sausage, Apple, and Cranberry Stuffing is a flavorful and hearty side dish perfect for holiday meals. This American classic combines savory ground pork sausage with sweet apples and tart dried cranberries, all mixed with aromatic herbs and soft bread cubes. Baked to golden perfection, this stuffing offers a delightful combination of textures and flavors that complement any festive table.
Ingredients
Sausage Mixture
- 1 pound ground pork sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 garlic cloves, minced
Fruit and Seasoning
- 2 apples, peeled, cored, and diced
- 1 cup dried cranberries
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Stuffing Base
- 10 cups cubed day-old bread (white or sourdough)
Liquids and Binding
- 2 1/2 cups chicken broth
- 2 tablespoons unsalted butter, melted
- 2 large eggs, beaten
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium heat. Add the ground pork sausage and cook until it is browned and fully cooked, breaking it apart into crumbles as it cooks. Once done, transfer the sausage to a large mixing bowl, leaving some of the fat in the skillet.
- Sauté Vegetables: Add olive oil to the skillet if necessary. Sauté the diced onion and chopped celery in the skillet until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Fruits and Herbs: Add the diced apples to the skillet and cook for 3 to 4 minutes until they start to soften. Stir in the dried cranberries, dried sage, dried thyme, salt, and black pepper. Transfer this mixture to the bowl with the cooked sausage.
- Combine Stuffing Ingredients: Add the cubed day-old bread to the bowl with the sausage and fruit mixture. Gently toss everything together to blend the ingredients evenly.
- Mix Liquids and Eggs: In a separate bowl, whisk together the chicken broth, melted butter, and beaten eggs until fully combined.
- Moisten the Stuffing: Pour the broth and egg mixture over the bread and sausage mixture. Gently stir until the bread cubes are evenly moistened with the liquid.
- 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. Then, remove the foil and bake for another 15 to 20 minutes, or until the top turns golden brown and crispy.
- Rest and Serve: Allow the stuffing to rest for 5 to 10 minutes after baking to set and cool slightly before serving.
Notes
- You can substitute dried cranberries with chopped dried cherries or raisins for a different flavor profile.
- For a vegetarian version, omit the sausage and replace chicken broth with vegetable broth.
- This stuffing can be prepared a day in advance and baked just before serving for convenience.
