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
Scale
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.
