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
Scale
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.
