If you are craving a side dish that feels like a warm hug on a plate, this Sausage, Apple, and Cranberry Stuffing Recipe is exactly what you need. Packed with savory sausage, sweet-tart cranberries, and crisp apples, it’s a delightful medley of flavors and textures that brings the cozy spirit of the holidays to any meal. Whether you’re hosting a festive feast or simply want to elevate a weeknight dinner, this stuffing is a perfect blend of comfort and brightness that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Sausage, Apple, and Cranberry Stuffing Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role, from adding savory depth to bringing fresh sweetness and moisture. You’ll love how simple pantry staples transform into something truly special.
- 1 pound ground pork sausage: The hearty base that adds rich, savory flavor and a satisfying texture.
- 1 tablespoon olive oil: Helps soften the vegetables while adding a subtle fruity note.
- 1 medium onion (diced): Provides sweetness and a gentle bite once sautéed.
- 3 celery stalks (chopped): Brings freshness and a slight crunch that balances softness.
- 2 garlic cloves (minced): Adds warmth and aromatic depth to the stuffing.
- 2 apples (peeled, cored, and diced): Offers a juicy sweetness that pairs perfectly with the tart cranberries.
- 1 cup dried cranberries: For a punch of sweet-tart flavor and vibrant color.
- 1 teaspoon dried sage: Classic herb that complements the sausage and adds earthiness.
- 1 teaspoon dried thyme: Adds delicate herbal notes that lift the dish.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming them.
- 1/2 teaspoon black pepper: Adds mild heat and depth of flavor.
- 10 cups cubed day-old bread (white or sourdough): Provides the perfect absorbent base for all that delicious moisture.
- 2 1/2 cups chicken broth: Keeps the stuffing wonderfully moist and flavorful.
- 2 tablespoons unsalted butter (melted): Adds richness and helps with browning on top.
- 2 large eggs (beaten): Binds everything together for the perfect texture.
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 to prevent sticking. In a large skillet over medium heat, cook the ground pork sausage until it’s nicely browned and cooked through, breaking it up into small crumbles as it cooks. Once done, transfer the sausage to a large bowl, leaving a bit of the flavorful fat in the pan. Add olive oil if the pan seems dry. Then, toss in the diced onion and chopped celery, sautéing until they become tender and translucent, which takes about five minutes. Stir in the minced garlic and cook for just one more minute to release that wonderful aroma.
Step 2: Add Apples, Cranberries, and Herbs
Next, add the diced apples to the skillet and cook for 3 to 4 minutes until they start to soften but still hold their shape. This step ensures that the apples remain juicy but not mushy, adding a fresh pop to the stuffing. Stir in the dried cranberries along with sage, thyme, salt, and black pepper. Once everything is combined and fragrant, transfer this veggie and fruit mixture over to the bowl with the sausage.
Step 3: Combine with Bread and Broth Mixture
Now, it’s time to bring the hearty bread cubes into the mix. Gently toss them with the sausage and fruit-vegetable mixture, making sure all the ingredients are evenly distributed. In a separate bowl, whisk together the chicken broth, melted butter, and beaten eggs until well combined. Pour this liquid over the bread mixture, folding gently to ensure every cube is nicely moistened without turning mushy.
Step 4: Bake to Golden Perfection
Transfer your stuffing mixture into the prepared baking dish, spreading it out evenly. Cover the dish with foil to lock in moisture, and bake for 30 minutes. Afterward, remove the foil and continue baking for another 15 to 20 minutes, allowing the top to turn golden brown and develop a delightful crispy crust. Let the stuffing rest for about 5 to 10 minutes before serving; this helps it set and makes it easier to scoop onto plates.
How to Serve Sausage, Apple, and Cranberry Stuffing Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme over the top adds a splash of color and subtle herbal brightness, which perfectly complements the warm flavors inside. For some extra crunch, you could scatter toasted pecans or walnuts on top just before serving—this adds texture and a nutty contrast that is hard to resist.
Side Dishes
This stuffing shines alongside roasted turkey or chicken, making any holiday meal feel complete. It also pairs beautifully with simple roasted vegetables like Brussels sprouts or green beans, and a crisp cranberry sauce ties all the flavors together on the plate. For a non-traditional twist, try it alongside pork chops or baked ham to highlight the sausage and apple elements.
Creative Ways to Present
Elevate your presentation by serving the stuffing in hollowed-out small pumpkin or acorn squash halves—it’s festive and keeps things charmingly rustic. Alternatively, you can prepare individual stuffing muffins by packing the mixture into greased muffin tins and baking until golden, which makes for fun, grab-and-go servings that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage, Apple, and Cranberry Stuffing Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to retain moisture and prevent the top from drying out. Reheat gently for the best texture and flavor experience.
Freezing
You can freeze this stuffing either before or after baking. For freezing before baking, prepare the mixture fully and place it in a freezer-safe dish, tightly covered. It will keep well for up to three months. When you want to enjoy it, thaw overnight in the fridge and bake as directed. Leftovers that have already been baked can be frozen in individual portions for quick reheating later.
Reheating
The best way to reheat stuffing is by warming it in a 350°F oven, covered with foil to keep it moist, for 15 to 20 minutes. Remove the foil for the last few minutes if you want to revive a crispy top. You can also reheat smaller portions in the microwave, but the oven method preserves the texture most faithfully.
FAQs
Can I make this stuffing vegetarian?
Yes! Simply omit the sausage and swap chicken broth for vegetable broth. You can also add mushrooms or chopped nuts to bring more texture and flavor.
What type of bread works best?
Day-old white or sourdough bread both work beautifully. Using day-old bread is key to avoid sogginess and helps the stuffing hold its shape and texture.
Can I prepare this recipe ahead of time?
Absolutely! You can assemble the stuffing mixture a day before baking. Keep it covered in the fridge and bake when ready to serve for fresh and flavorful results.
Is it possible to make this stuffing gluten-free?
Yes, just substitute the regular bread cubes with gluten-free bread. Make sure the broth and sausage you use are gluten-free as well to keep the dish safe for gluten-sensitive diets.
How do I get a crispy top on the stuffing?
Baking uncovered for the last 15–20 minutes helps create that golden, crispy crust that everyone loves. A bit of melted butter brushed on top before baking also encourages browning.
Final Thoughts
This Sausage, Apple, and Cranberry Stuffing Recipe is a wonderful celebration of flavors and textures that will quickly become a beloved staple at your table. Its perfect balance of savory sausage, sweet fruit, and fresh herbs means it pairs seamlessly with many dishes and occasions. I truly can’t wait for you to try it and enjoy the cozy comfort it brings with every bite.
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
- Diet: Nut-Free
Description
Savour the festive flavors with this Sausage, Apple, and Cranberry Stuffing – a perfect holiday side dish featuring savory ground pork sausage, sweet apples, tart cranberries, and fragrant herbs baked into a crispy, golden bread stuffing.
Ingredients
Meat
- 1 pound ground pork sausage
Vegetables & Fruits
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 2 apples, peeled, cored, and diced
- 1 cup dried cranberries
Herbs & Spices
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Base
- 10 cups cubed day-old bread (white or sourdough)
Liquids & Dairy
- 2 1/2 cups chicken broth
- 2 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the ground pork sausage until it is browned and fully cooked, breaking it into crumbles as it cooks. Transfer the cooked sausage to a large mixing bowl, leaving some fat in the skillet for added flavor.
- Sauté Vegetables: Add olive oil to the same skillet if needed, then sauté the diced onion and chopped celery until softened, approximately 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add Apples and Cranberries: Incorporate the diced apples into the skillet and cook for another 3–4 minutes until they are slightly tender. Stir in dried cranberries, dried sage, dried thyme, salt, and black pepper. Transfer this flavorful mixture to the bowl with the cooked sausage.
- Combine with Bread: Add the cubed day-old bread to the bowl and gently toss all ingredients together to combine evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the chicken broth, melted butter, and beaten eggs until well blended.
- Moisten Stuffing: Pour the wet mixture over the bread and sausage mixture. Gently mix the stuffing until it is evenly moistened but not soggy.
- Bake Covered: Transfer the stuffing mixture to the prepared baking dish. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and moisture to penetrate.
- Bake Uncovered and Crisp: Remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and crisp.
- Rest and Serve: Allow the stuffing to rest for 5–10 minutes out of the oven before serving to set and enhance flavors.
Notes
- You can substitute dried cranberries with chopped dried cherries or raisins for a different fruity twist.
- For a vegetarian version, omit the sausage and replace chicken broth with vegetable broth.
- This stuffing can be prepared a day ahead and refrigerated, then baked just before serving to save time on the day of your event.
