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)

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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.