Sausage, apple, and cranberry stuffing is a savory and slightly sweet twist on classic stuffing that brings incredible flavor and texture to any holiday table. It perfectly balances the richness of savory sausage with the sweetness of apples and the tart pop of dried cranberries, creating a dish that’s hearty, satisfying, and full of fall flavors.
This stuffing starts with good-quality bread, typically cubed and slightly dried out so it can soak up all the delicious flavors. A rustic loaf like sourdough, French bread, or even cornbread works wonderfully. The bread cubes are combined with browned sausage, which adds savory depth and a rich, meaty flavor that anchors the dish.
Diced apples bring a subtle sweetness and a tender bite, while dried cranberries offer little bursts of tartness that brighten up every forkful. Aromatics like sautéed onions, celery, and garlic add savory flavor, while fresh herbs like sage, thyme, and parsley infuse the dish with a warm, earthy fragrance that feels perfectly festive.
Once all the components are mixed, they’re moistened with a mixture of chicken or turkey broth and melted butter, binding everything together without making it soggy. The stuffing is then baked until the top is golden and slightly crisp, with a soft, flavorful interior that’s rich but not too heavy.
This sausage, apple, and cranberry stuffing is incredibly versatile. Serve it alongside roast turkey, chicken, or pork, or enjoy it as a standalone dish with a simple green salad. The combination of sweet and savory makes it a standout side that complements just about any main course on the holiday table.
It pairs beautifully with wines like Pinot Noir or a lightly oaked Chardonnay, and even a crisp apple cider enhances the flavors. Whether served for Thanksgiving, Christmas, or any fall gathering, this stuffing is a dish guests will ask for year after year.
Ingredients
- 1 pound sausage use your favorite type
- 10 cups cubed bread preferably stale
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tablespoons butter
- 2 cups chopped apples such as Granny Smith
- 1 cup dried cranberries
- 1 cup chicken broth
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 teaspoons sage dried
- 1 teaspoon thyme dried
Instructions
- In a large skillet, cook the sausage over medium heat until browned. Remove sausage from the skillet and set aside.
- In the same skillet, melt the butter and add the onion and celery. Cook until softened, about 5 minutes.
- Add apples and cook for an additional 3 minutes, then stir in the dried cranberries.
- In a large mixing bowl, combine the bread cubes and sausage with the cooked vegetable mixture.
- Pour chicken broth over the mixture and add salt, pepper, sage, and thyme. Mix well to combine.
- Transfer stuffing to a greased baking dish. Cover and bake at 350°F (175°C) for 30 minutes, then uncover and bake for an additional 30 minutes or until the top is golden brown.
Nutrition
Never thought of adding cranberries and apple. My mom always made plain stuffing. I might give it a try!
I’m glad you’re open to trying it! The cranberries really add a nice touch to the stuffing. Let us know how it turns out!
This recipe is amazing! I made it for Thanksgiving and everyoneLoved it. The apples add such a nice sweetness!
I don’t know about using apples in stuffing. Seems weird to me. Traditionally it’s just bread and sausage. Where’s the authenticity?
What are you talkin’ about? Just throw in some extra sausage and call it a day. This is just fancy talk for bread mush.
Bread mush? Nah, this stuffing is bomb! You just gotta add a little seasoning, and it’s delish. 😋
I guess if you want to keep it simple, just load it up with sausage! But I think the apples and cranberries give it a nice twist. 🍏🍖
This stuffing was DELICIOUS! The balance of flavors is remarkable. Will definitely make again!
Pretty good overall, but I think it needs a bit more broth. Mine came out slightly dry even after mixing well. Next time I’ll start with 1.25 cups broth instead of 1.
Really? Cranberries and apples together? Sounds weird but I tried it and wow, it works! Who knew!
Ok, but I substituted the cranberries with raisins, turned out fine but a bit too sweet. Still, it worked!
Idk, sounds kinda risky to sub ingredients like that. Cranberries add a tangy flavor, no way it can be same with raisins!
Raisins instead of cranberries? That’s interesting! I guess it would be sweeter. Glad it turned out okay for you!
Absolutely delicious! I made this for Thanksgiving and everyone loved it. Will definitely be making this again!
Easy recipe, but can you use fresh cranberries instead? I think fresh would taste better.
I dunno, it just didn’t taste right to me. Maybe too many apples? Or not enough spices? Can’t put my finger on it.
Amazing recipe, but I used cranberry sauce instead of dried cranberries, and it turned out great! Sometimes you gotta improvise, you know?
Made this for my family, and they were like, ‘What is this?’ but then they ate it all, so I guess it was good 😂
Sounds like a hit! Sometimes the surprise dishes are the best ones. 😂
Idk, mixing apple with sausage seems weird to me. But if they liked it, then cool I guess.
Pretty good, but I think it needed more broth—mine came out a little dry even after the full hour. Otherwise the flavor is solid and the sage/thyme balance is nice.
Good call—stuffing bread can drink up more broth than expected. I usually start with a little less, then add more until it’s just moist (not soggy). Thanks for the note!
Way too salty for me—maybe my broth was already seasoned and I didn’t adjust. I’ll reduce the added salt next time. Otherwise the flavor profile is great.
Oh wow, I feel you. Stuffing gets salty fast, especially if the sausage is seasoned and your broth has salt too. Next time I’d start with like 1/2 tsp salt and adjust after it’s baked.
5 stars. So easy and tastes like you worked all day. My oven browned it perfectly and the cranberries popped. A+ stuffing!
I didn’t have dried sage/thyme, used fresh instead and honestly it still worked. Also I accidentally used sweet apples (like Gala) and it was still good—just more dessert-y. Don’t roast me, it was tasty.
I wouldn’t roast you 😂. But quick question: did you use the same amounts for fresh sage/thyme? I feel like fresh is stronger/weaker depending on the bunch.
Honestly that sounds like it would be even better—fresh herbs have a lot more punch. And using sweet apples makes total sense if you like a more dessert-y stuffing vibe.
5 stars just for how easy it is! Can’t mess it up, really.
I don’t like fruits in my stuffing. Apples just ruin it for me. Sorry, but I won’t be trying this again.
Can I use fresh herbs instead of dried? I had some thyme in the garden. Just wondering.
Easy to make and everyone liked it for Thanksgiving! #winning
This stuffing was a hit at our Thanksgiving dinner! Everyone loved the sausage and cranberries. Will definitely make it again!
Is it really stuffing if you don’t stuff a turkey with it? Just saying 🤔.
Not gonna lie, I was skeptical about stuffing with apples and cranberries, but it actually tastes balanced. I used hot sausage and it added a nice kick. Would definitely make again.
I was the same—apple + cranberry stuffing sounds kinda weird—until I tried it. The sweet/savory balance is real. Hot sausage is such a good move!
Not sure I buy it, but I guess sausage makes everything better. Did you bake it covered the whole first 30? Mine usually stays a little dry if I do that.
Yum! Stuffing is my fave part of the meal. This one’s going in my cookbook. 🌟
I tried making this but I forgot the cranberries. It still ended up pretty good, maybe next time I won’t forget!!
Easy recipe! I made this for Thanksgiving and everyone loved it! Will make it again for sure.
Ehh… didn’t taste very good! Also, my mom never made it like this. Just plain boring stuffing!
The flavors sound good, but mine came out kinda bland even with “to taste” seasonings. Maybe my sage and thyme were old? Also, I think 10 cups bread might be too much unless the bread is truly dry.
Ugh, that sounds like exactly what happens when the herbs have lost their punch. Sage/thyme go stale pretty fast—did yours smell strong at all? I bet boosting them (or adding fresh) would fix it.
10 cups bread might be the culprit, yeah. If your bread wasn’t actually stale/dry, it’ll drink up the broth differently and end up tasting flat. Next time I’d use less bread or add a bit more broth + salt.
Not bad, but a little too salty for my taste. Might cut back on the salt next time.
I totally agree! It was a bit salty for me too. Maybe the broth contributed to it? Next time I’ll try less salt for sure!
Nah, I think the salt is perfect! It makes it taste better, but I guess everyone has their own preference.