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
