If you are on the hunt for a cozy, delicious side dish that bursts with flavor and festive charm, look no further than this Sausage, Apple, and Cranberry Stuffing Recipe. It perfectly balances savory, sweet, and tart notes with hearty textures, combining juicy sausage, tart apples, and sweet cranberries nestled in tender, seasoned bread cubes. This stuffing is a showstopper that brings warmth and a touch of tradition to your table, making it a favorite for holiday gatherings or any comforting meal where you want to impress with a classic yet vibrant dish.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in crafting the perfect harmony of flavors and textures. From the savory depth of sausage to the crisp sweetness of apples and bright bursts of cranberries, these simple pantry staples come together to create a stuffing that’s anything but basic.
- 1 pound ground pork sausage (mild or sage-flavored): Provides savory richness and a punch of herbaceous flavor.
- 1 tablespoon olive oil: Helps sauté vegetables gently, adding a subtle fruitiness.
- 1 medium onion, chopped: Adds natural sweetness and depth when softened.
- 3 ribs celery, diced: Offers a fresh crunch and aromatic earthiness.
- 2 apples (such as Granny Smith), peeled and chopped: Bring tartness and moisture that brighten the stuffing.
- 2 cloves garlic, minced: Adds a fragrant warmth without overpowering the dish.
- 1 teaspoon dried sage: Classic herb that complements sausage and apples beautifully.
- 1 teaspoon dried thyme: Introduces subtle earthy notes.
- ½ teaspoon salt: Enhances all the vibrant flavors.
- ¼ teaspoon black pepper: Provides a gentle kick of heat.
- ¾ cup dried cranberries: Offer juicy bursts of sweetness and vibrant color.
- 1 loaf (about 12 cups) day-old bread, cubed (sourdough or French bread work well): The hearty base that soaks up all the wonderful flavors.
- 2½–3 cups chicken or vegetable broth: Moistens the stuffing for a tender, cohesive texture.
- 2 tablespoons butter, melted: Adds luscious richness and helps create a golden crust.
- Fresh parsley for garnish (optional): Brightens the dish visually and adds a fresh herbal finish.
How to Make Sausage, Apple, and Cranberry Stuffing Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your stuffing will bake evenly and won’t stick, setting the stage for the perfect crust and moist interior.
Step 2: Cook the Sausage
In a large skillet over medium heat, brown the ground pork sausage until fully cooked, breaking it apart with a spoon for even browning. Once done, transfer the sausage to a plate, draining excess grease if you like a less oily texture. This cooked sausage forms the hearty, flavorful backbone of the stuffing.
Step 3: Sauté Vegetables and Apples
Using the same skillet, add olive oil and cook the chopped onion and celery until softened, around 5 to 6 minutes. Then stir in the chopped apples and garlic, cooking another 3 to 4 minutes until the apples start to soften. Sprinkle in dried sage, thyme, salt, and pepper. This step layers in aroma and balances savory and sweet notes beautifully.
Step 4: Combine Bread, Sausage, and Mix-ins
In a large bowl, toss the cubed day-old bread with the cooked sausage, sautéed veggies and apples, and dried cranberries. Mix gently so every bite is packed with flavor without the bread breaking down too much.
Step 5: Add Broth and Butter
Pour in 2½ cups of broth gradually, stirring softly so the bread cubes absorb moisture but don’t get soggy. If needed, add up to ½ cup more broth to reach the perfect consistency. Transfer this mixture to your prepared baking dish and drizzle the melted butter evenly over the top.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 30 minutes to allow all the flavors to meld. Remove the foil and bake an additional 15–20 minutes until the top turns beautifully golden and crisp while the inside remains tender and moist.
How to Serve Sausage, Apple, and Cranberry Stuffing Recipe
Garnishes
Fresh parsley sprinkled on top adds just the right pop of green and a burst of freshness to balance the rich, savory flavors. For an extra special touch, consider a light drizzle of browned butter or a scattering of toasted pecans for crunch.
Side Dishes
This stuffing pairs wonderfully with roast turkey or chicken, elevating your classic holiday meal to new heights. Complement it with green beans almondine, roasted Brussels sprouts, or a crisp salad to round out a colorful and satisfying plate.
Creative Ways to Present
Instead of a traditional casserole, try stuffing your favorite vegetables like bell peppers or hollowed acorn squash with this Sausage, Apple, and Cranberry Stuffing Recipe for a stunning presentation. Alternatively, serve it inside a hollowed loaf for a rustic, shareable centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. This stuffing reheats beautifully, making it a perfect make-ahead side that saves you time on busy cooking days.
Freezing
For longer storage, freezing is simple. Place the stuffing in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the same comforting flavors later.
Reheating
Reheat stuffing in a covered dish in the oven at 350°F until heated through, about 20–25 minutes. To restore the crispy top, uncover during the last 5 minutes of baking or briefly broil. Microwaving works in a pinch but may soften the crust.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage can be a leaner alternative and will still deliver plenty of flavor. Just be sure to choose a flavorful variety and cook it thoroughly before mixing with the other ingredients.
Is it necessary to use day-old bread?
Day-old bread is ideal because it’s drier and better at absorbing the broth without turning mushy. If you only have fresh bread, toast the cubes lightly to dry them out before using.
Can I make this stuffing vegetarian?
You can skip the sausage and increase the vegetables or add meat-free sausage options. Use vegetable broth instead of chicken broth to keep it fully vegetarian and just as tasty.
What type of apples work best?
Granny Smith apples are perfect because their tartness contrasts nicely with the sweet cranberries and savory sausage. However, you can experiment with other firm apples like Honeycrisp or Braeburn for a slightly different flavor profile.
How can I get a crispier top on the stuffing?
After baking covered, uncover the dish and bake for an additional 15–20 minutes to brown the top. For an even crispier finish, broil for 2 to 3 minutes while watching carefully to avoid burning.
Final Thoughts
This Sausage, Apple, and Cranberry Stuffing Recipe is truly a comfort food classic that brings together the best of savory, sweet, and tart flavors in every bite. Whether you’re making it for holiday feasts or simply craving a soulful side, this recipe is sure to become a beloved staple in your kitchen. I can’t wait for you to try it and enjoy the cozy, festive spirit it brings to your table!
Print
Sausage, Apple, and Cranberry Stuffing Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A delicious and savory sausage, apple, and cranberry stuffing perfect as a holiday side dish. This recipe combines ground pork sausage with apples, dried cranberries, and herbs for a flavorful twist on traditional stuffing, baked until golden and tender.
Ingredients
Meat and Oil
- 1 pound ground pork sausage (mild or sage-flavored)
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
Vegetables and Fruits
- 1 medium onion, chopped
- 3 ribs celery, diced
- 2 apples (such as Granny Smith), peeled and chopped
- 2 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- ¾ cup dried cranberries
- 1 loaf (about 12 cups) day-old bread, cubed (sourdough or French bread)
- 2½–3 cups chicken or vegetable broth
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Set aside for later use.
- Cook Sausage: In a large skillet over medium heat, cook the ground pork sausage until browned and fully cooked, breaking it up with a spoon. Transfer sausage to a plate and drain any excess grease if necessary.
- Sauté Vegetables and Apples: In the same skillet, heat olive oil. Add chopped onion and diced celery, cooking for 5–6 minutes until softened. Add the peeled, chopped apples and minced garlic, cooking for another 3–4 minutes until apples begin to soften. Stir in dried sage, thyme, salt, and pepper. Remove the skillet from heat.
- Combine Ingredients: In a very large bowl, combine the cubed bread, cooked sausage, sautéed vegetables and apples, and dried cranberries. Toss gently to mix evenly.
- Add Broth: Gradually pour in 2½ cups of broth while stirring until the bread is evenly moistened but not soggy. Add more broth if needed to reach desired consistency.
- Prepare for Baking: Transfer the mixture to the greased baking dish and drizzle the melted butter over the top. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven for 30 minutes covered with foil.
- Bake Uncovered: Remove foil and bake for an additional 15–20 minutes until the stuffing is golden on top and heated through.
- Garnish and Serve: Garnish with chopped fresh parsley if desired and serve the stuffing warm.
Notes
- This stuffing can be prepared ahead of time by assembling and refrigerating it, then baking before serving.
- For a crispier top, broil the stuffing for 2–3 minutes at the end of baking.
- Use day-old bread for better texture; sourdough or French bread works best.
- Adjust broth quantity as needed to avoid soggy or dry stuffing.
