This Sausage, Apple, and Cranberry Stuffing is more than just a side dish—it’s the kind of irresistible, savory-sweet centerpiece that guests will be sneaking extra spoonfuls of all through the holiday meal! Juicy sausage, tart apples, and chewy cranberries blend perfectly with herby aromatics and crusty bread, creating a stuffing that’s bursting with layers of flavor and just the right balance of crunch and tenderness. If you’re hunting for something sure to wow at your next gathering, this Sausage, Apple, and Cranberry Stuffing should absolutely make your shortlist.
Ingredients You’ll Need
This list is full of those classic, straightforward ingredients that really build the comforting flavors of this dish. Each one brings its own personality, from the hearty sausage to the touch of sweetness from apples and cranberries—every component matters for that multi-dimensional bite!
- Italian sausage: Go for mild or sweet, and remember to remove the casings; this is the savory heart of your stuffing.
- Unsalted butter: Gives richness and helps all those vegetables caramelize a bit as they cook.
- Onion: Packs in a mellow, savory base flavor that makes the whole kitchen smell delicious.
- Celery: Adds crunch and a subtle brightness that pairs perfectly with the apples.
- Garlic: Just two cloves, minced, will add tons of aromatic warmth.
- Apples (like Granny Smith): Their tartness balances the rich sausage and brings a sweet pop in each bite.
- Dried cranberries: These little jewels add a burst of tangy sweetness and gorgeous color.
- Fresh sage (or dried): Deepens the autumnal, herbaceous notes—you can substitute dried in a pinch.
- Dried thyme: Brings even more cozy, woodsy flavor to unite everything.
- Salt and black pepper: Seasoning is key—taste as you go for just the right savory edge.
- Day-old bread (rustic loaf or sourdough): Cubed into hearty chunks, it soaks up all the goodness; stale bread holds up best.
- Low-sodium chicken broth: Adds moisture and infuses every bite with deep flavor without overpowering the other ingredients.
- Eggs: They act as a binder, making the stuffing fluffy and perfectly set.
How to Make Sausage, Apple, and Cranberry Stuffing
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by preheating your oven to 350°F—getting that temperature just right will ensure every bit of Sausage, Apple, and Cranberry Stuffing comes out golden on top and tender throughout. Lightly grease a 9×13-inch baking dish with butter or a touch of oil, so cleanup is a snap.
Step 2: Brown the Sausage
Heat a large skillet over medium and break up the Italian sausage as it cooks, stirring it around so every bit gets those irresistible browned edges. In about 7–8 minutes, it’ll be fully cooked and wonderfully crumbly. Scoop it onto a plate and set it aside—you’ll be coming back to it soon!
Step 3: Sauté the Veggies and Fruit
In the same pan, melt your butter and toss in the diced onion and chopped celery. Let them soften and turn fragrant for about 5 minutes—you want them mellow and translucent, not browned. Then stir in the garlic, apples, cranberries, sage, thyme, salt, and pepper; keep things going for another 3–4 minutes until your apples are just beginning to turn tender and everything smells fantastic.
Step 4: Combine with Bread and Sausage
Take a huge mixing bowl (trust me, you’ll need the space!) and combine your sautéed veggie-and-fruit mix, the cooked sausage, and the bread cubes. Toss everything together, letting the bread catch some of those buttery, herby bits—it already looks colorful and festive!
Step 5: Mix Eggs and Broth, Then Toss
In a separate bowl, whisk the chicken broth and eggs together until combined. Pour this liquid gold all over the bread mixture and gently toss until every cube is evenly moistened. The bread should be soft but not mushy, soaking up all that delicious flavor.
Step 6: Bake Until Golden and Crispy
Spread the stuffing evenly in your prepared dish, cover tightly with foil, and bake for 30 minutes so the moisture and heat really meld everything. Then, remove the foil and let it bake another 20–25 minutes—the top should turn a gorgeous golden brown and get perfectly crisp around the edges while remaining soft and luscious inside.
How to Serve Sausage, Apple, and Cranberry Stuffing
Garnishes
For a finishing touch, a sprinkle of freshly chopped parsley or extra sage leaves over the top adds lovely freshness and a pop of green that contrasts beautifully with the golden stuffing. If you love a little crunch, try a handful of toasted pecans or walnuts right before serving, especially if you want to take the visual appeal up a notch.
Side Dishes
Sausage, Apple, and Cranberry Stuffing pairs perfectly with classic roasted turkey, glazed ham, or even a hearty roast chicken. Complement it with gently sautéed green beans, roasted Brussels sprouts, or a fresh green salad with vinaigrette for balance. For a comforting fall feast, mix and match your sides for a truly memorable spread.
Creative Ways to Present
Serving this stuffing can be as fun as making it! Try scooping portions into individual ramekins for easy, elegant plating, or stuff it inside roasted squash halves for a delicious and dramatic presentation. It also makes a fabulous filling for baked chicken breasts or portobello mushrooms, giving you gourmet flair with almost no extra effort.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sausage, Apple, and Cranberry Stuffing covered in an airtight container in the fridge for up to three days. The flavors deepen over time, making the next-day leftovers even more craveable. Just make sure to let the dish cool before storing to preserve its best texture.
Freezing
Freezing your stuffing is a lifesaver during busy holidays! Allow the baked stuffing to cool, then transfer it to freezer-safe containers or resealable bags. It’ll keep well for up to one month. When you’re ready to thaw, let it sit in the fridge overnight before reheating.
Reheating
Reheat leftovers by placing them in a covered baking dish at 350°F for about 20 minutes, or until hot throughout. If it looks a little dry, splash on 1–2 tablespoons of broth before baking. For individual servings, you can also use the microwave in short bursts, but the oven gives you that great crisp top!
FAQs
Can I make Sausage, Apple, and Cranberry Stuffing vegetarian?
Absolutely! Simply use a savory vegetarian sausage and swap the chicken broth for a rich vegetable broth. The flavors will still shine, with all the same apple and cranberry goodness.
What kind of bread works best for this stuffing?
A rustic country loaf or sourdough is ideal because it holds its shape and soaks up flavors beautifully. Avoid soft sandwich breads, which can turn mushy—they just don’t give the same hearty bite.
Can I make this stuffing ahead of time?
Yes—you can assemble Sausage, Apple, and Cranberry Stuffing the night before and store it, unbaked, in the fridge. Pop it in the oven just before serving for a fuss-free holiday prep!
Is it possible to add nuts to this recipe?
Of course! Chopped pecans or walnuts add a delightful crunch and a little extra richness. Stir them in with the bread cubes or sprinkle on top as a garnish after baking.
How do I know when the stuffing is perfectly baked?
The top should be crisp and golden, while the center remains moist but not soggy. Insert a knife—it should come out mostly clean, and the center should feel set. After baking, let it stand for 5–10 minutes before serving so it holds together when scooped.
Final Thoughts
There’s something truly magical about sharing a dish like Sausage, Apple, and Cranberry Stuffing with the people you love. It brings together the best flavors of the season in every forkful and adds warmth to any table it graces. Give it a try—your holiday spread will never be the same!
Print
Sausage, Apple, and Cranberry Stuffing Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Sausage, Apple, and Cranberry Stuffing is a deliciously savory and slightly sweet side dish that’s perfect for holiday gatherings or any special meal. The combination of Italian sausage, tart apples, tangy cranberries, and aromatic herbs creates a flavorful stuffing that pairs beautifully with roasted meats.
Ingredients
Italian Sausage Mixture:
- 1 pound Italian sausage (mild or sweet), casings removed
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 cloves garlic, minced
Additional Ingredients:
- 2 apples (such as Granny Smith), peeled and diced
- 1/2 cup dried cranberries
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12-ounce) loaf of day-old bread, cut into 1-inch cubes (about 8 cups)
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles, about 7–8 minutes. Transfer to a plate and set aside.
- Sauté vegetables and fruits: In the same skillet, melt butter and sauté onion and celery until soft, about 5 minutes. Add garlic, diced apples, cranberries, sage, thyme, salt, and pepper. Cook for 3–4 minutes more until apples are slightly tender.
- Combine ingredients: In a large bowl, combine the cooked sausage, sautéed mixture, and bread cubes. In a separate bowl, whisk together chicken broth and eggs, then pour over the stuffing mixture. Toss until evenly moistened.
- Bake: Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until golden and crispy on top.
Notes
- Use a rustic country loaf or sourdough for best texture.
- You can make this stuffing a day ahead and bake it just before serving.
- For extra crunch, stir in chopped pecans or walnuts.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
