If you’re searching for the ultimate holiday side dish that perfectly balances sweet and savory, look no further than this Cranberry Apple Sausage Stuffing. This isn’t just any stuffing; it’s a wonderfully aromatic, hearty, and flavorful combination of juicy sausage, crisp apples, tart cranberries, and a medley of herbs, all baked into a golden, delicious dressing. It’s the perfect accompaniment to your Thanksgiving turkey, a festive Christmas ham, or even a comforting Sunday roast, promising to elevate any meal to a celebration. This recipe is designed to be straightforward and immensely satisfying, making it a firm favorite for family gatherings and festive tables.
Key Ingredients for Cranberry Apple Sausage Stuffing
To create this delectable Cranberry Apple Sausage Stuffing, you’ll need the following ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so special.
- 1 lb day-old bread, cut into 1/2-inch cubes (such as challah, sourdough, or French bread)
- 1 tbsp unsalted butter
- 1 lb bulk Italian sausage, mild or spicy, casings removed
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
- 1 cup dried cranberries
- 1/2 cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth (low sodium preferred)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted (for drizzling, optional)
How to Make Cranberry Apple Sausage Stuffing
This Cranberry Apple Sausage Stuffing offers an incredibly easy, delicious, and satisfying experience. It’s a harmonious blend of sweet apples and cranberries, savory sausage, and fragrant herbs, all encapsulated in a comforting, moist bread base. The preparation time is approximately 25 minutes, with a cooking time of about 35-45 minutes, making it a fantastic centerpiece that won’t keep you in the kitchen all day. Its simplicity belies its incredible taste, promising a dish that’s both impressive and effortlessly enjoyable.
Step-by-Step Instructions:
Prepare the Bread Cubes:
- Preheat your oven to 300°F (150°C).
- Spread the bread cubes in a single layer on a large baking sheet.
- Bake for 15-20 minutes, or until lightly toasted and dried out. This step prevents the stuffing from becoming soggy. Remove from oven and set aside.
Cook the Sausage and Aromatics:
- In a large skillet or Dutch oven, melt 1 tablespoon of unsalted butter over medium-high heat.
- Add the bulk Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 8-10 minutes.
- Drain off any excess fat from the skillet, leaving about 1 tablespoon.
- Add the diced yellow onion and celery to the skillet. Sauté until softened, approximately 5-7 minutes.
- Stir in the diced Granny Smith apples. Cook for another 3-4 minutes, just until slightly tender.
Combine Ingredients:
- In a large mixing bowl, combine the toasted bread cubes, cooked sausage and vegetable mixture, dried cranberries, chopped fresh parsley, fresh sage, fresh thyme, salt, and black pepper. Toss gently to combine all the ingredients evenly.
Add Liquid and Eggs:
- In a separate bowl, whisk together the chicken broth and lightly beaten eggs.
- Pour the broth and egg mixture over the bread and sausage mixture in the large bowl.
- Gently toss everything together until the bread cubes are uniformly moistened. Be careful not to overmix, as this can make the stuffing dense.
Bake the Stuffing:
- Lightly grease a 9×13-inch baking dish.
- Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
- If desired, drizzle the melted 1/4 cup of unsalted butter over the top of the stuffing for an extra rich, golden crust.
- Cover the baking dish loosely with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown on top and heated through, and the internal temperature reaches 165°F (74°C).
Rest and Serve:
- Once baked, remove the stuffing from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the stuffing to set slightly.
Why You’ll Love This Cranberry Apple Sausage Stuffing
You’re going to completely fall in love with this Cranberry Apple Sausage Stuffing because it’s the quintessential holiday side dish that does it all. The main highlight is its phenomenal balance: the irresistible savory depth of the Italian sausage perfectly complements the bright, tart notes of cranberries and the crisp sweetness of apples, all tied together with aromatic herbs.
Making this at home isn’t just about enjoying incredible flavor; it’s also a fantastic way to save money compared to purchasing pre-made or catering options, giving you more control over ingredients and quality. The real magic, though, lies in those flavorful additions—the juicy sausage, the burst of festive cranberries, and the tender apple pieces that make each forkful an exciting culinary adventure. It’s a celebration in a dish! If you enjoyed the hearty goodness of our “Classic Herb Stuffing,” you’ll find this a delightful twist that adds a vibrant dimension. Don’t just take our word for it—whip up a batch this season and discover your new favorite holiday tradition!
What to Serve Cranberry Apple Sausage Stuffing With
This Cranberry Apple Sausage Stuffing is incredibly versatile and pairs beautifully with a variety of main courses and other side dishes.
- Classic Roasts: It’s a quintessential side for roasted turkey, baked ham, or a succulent pork loin. The savory notes of the stuffing complement the richness of these meats perfectly.
- Poultry: Beyond turkey, it’s excellent with roasted chicken or cornish hens.
- Vegetables: Offer a fresh counterpoint with green bean casserole, roasted Brussels sprouts, or a simple garden salad.
- Gravy: A generous drizzle of homemade turkey or chicken gravy is a must for added moisture and flavor.
- Drinks: Pair it with a dry sparkling cider, a light-bodied Pinot Noir, or a crisp Sauvignon Blanc to cut through the richness. Non-alcoholic options include cranberry juice or sparkling apple cider.
Top Tips for Perfecting Cranberry Apple Sausage Stuffing
Achieving stuffing perfection is within reach with these helpful tips, whether you’re a seasoned chef or a kitchen novice.
- Bread Choice is Key: Don’t skimp on day-old bread. Fresh bread is too moist and will lead to a dense, soggy stuffing. Challah, sourdough, or a good quality French bread provides the best texture and flavor. Toasting the bread cubes further ensures they absorb the liquid without turning mushy.
- Flavorful Sausage: Use a good quality Italian sausage. Mild offers a gentle savoriness, while spicy adds a delightful kick. Don’t be afraid to experiment with other types like sage sausage for a different profile.
- Don’t Overmix: Once you’ve added the liquid, gently toss the ingredients until just combined. Overmixing can compact the bread and create a heavy, rather than light and fluffy, texture.
- Adjust Moisture to Taste: The amount of chicken broth needed can vary slightly depending on the dryness of your bread. Add the broth gradually, ensuring the mixture is moist but not swimming in liquid. You want the bread to be fully moistened but not soggy. A good test is to squeeze a handful – it should hold together without dripping liquid.
- Herb Freshness: While dried herbs work, fresh herbs (parsley, sage, thyme) elevate the flavor significantly. Chop them finely to distribute their essence throughout.
- Prevent Dryness (or get a crispy top!): Cover the stuffing with foil for the initial baking phase to trap moisture and prevent the top from browning too quickly. Remove the foil for the last 10-15 minutes to achieve a beautiful golden-brown and slightly crispy crust.
- Ingredient Substitutions:
- Apples: If Granny Smith is too tart, Honeycrisp or Fuji can be used for a sweeter stuffing.
- Cranberries: Dried cherries or golden raisins can be substituted for a different sweet-tart note.
- Broth: Vegetable broth can be used for a richer vegetarian option (omitting sausage, of course).
- Fat: Olive oil can be used instead of butter to cook the sausage and aromatics.
- Avoid Common Mistakes:
- Under-seasoning: Taste your mixture before adding the eggs and broth, and adjust salt and pepper as needed. Remember the sausage and broth also contribute salt.
- Overcrowding: Don’t pack the stuffing too tightly into the baking dish; this can lead to uneven cooking and a dense texture.
Storing and Reheating Tips
Proper storage and reheating are crucial for enjoying your Cranberry Apple Sausage Stuffing long after the initial meal.
Storage:
- Refrigeration: Allow the stuffing to cool completely to room temperature (within 2 hours of cooking) before transferring it to an airtight container. Refrigerate promptly. It will stay fresh for up to 3-4 days in the refrigerator.
- Freezing: For longer storage, this stuffing freezes beautifully. Once completely cooled, transfer portions into freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
Reheating:
- From Refrigerated:
- Oven: Preheat oven to 300°F (150°C). Place the desired amount of stuffing in an oven-safe dish. Add a tablespoon or two of chicken broth or water, cover with foil to prevent drying out, and bake for 20-30 minutes, or until heated through.
- Microwave: For smaller portions, microwave on medium power in 1-minute intervals, stirring in between, until hot. This method can sometimes make the stuffing slightly less crisp.
- From Frozen:
- Thawing: For best results, thaw frozen stuffing overnight in the refrigerator before reheating.
- Oven (from frozen): Preheat oven to 325°F (160°C). Place frozen stuffing in an oven-safe dish, add a splash of broth, cover tightly with foil, and bake for 45-60 minutes, or until heated completely through. You might need to remove the foil for the last 10 minutes to crisp the top.
- From Refrigerated:
Final Thoughts
This Cranberry Apple Sausage Stuffing is more than just a side dish; it’s a culinary experience that brings warmth, comfort, and festive cheer to any table. Its beautiful medley of sweet, savory, and herbaceous notes makes it an unforgettable addition to your holiday spread or a delightful indulgence for a cozy weekend meal. It’s a recipe built on robust flavors and satisfying textures, guaranteeing an empty dish and happy eaters.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Cranberry Apple Sausage Stuffing FAQs
Q1: Can I make Cranberry Apple Sausage Stuffing ahead of time?
A1: Yes, absolutely! You can prepare the stuffing mixture (without adding the liquid and eggs) a day in advance and store it covered in the refrigerator. On the day of baking, add the chicken broth and eggs, then proceed with the baking instructions. Alternatively, you can fully bake the stuffing, let it cool, and then reheat it later (see reheating tips above).
Q2: What kind of bread is best for stuffing?
A2: Day-old (stale) bread is ideal as it absorbs moisture without becoming soggy. Challah, sourdough, French bread, or a good quality white sandwich bread all work wonderfully. Avoid very soft, fresh bread, which can result in a dense, mushy stuffing.
Q3: Can I add nuts to this Cranberry Apple Sausage Stuffing?
A3: Certainly! Toasted pecans or walnuts would be a fantastic addition, adding an extra layer of texture and nutty flavor. Add them when you combine all the ingredients in the large mixing bowl.
Q4: How do I know when the Cranberry Apple Sausage Stuffing is cooked through?
A4: The stuffing is cooked through when the top is golden brown and a thermometer inserted into the center reads 165°F (74°C). The edges should be slightly crispy, and the inside moist and flavorful.
Q5: Can I cook this stuffing inside the turkey?
A5: While traditionally stuffing is cooked inside the turkey, for food safety and a better texture, it is generally recommended to bake stuffing separately in a casserole dish. When cooked inside the turkey, the stuffing needs to reach a safe internal temperature of 165°F (74°C), which can sometimes lead to an overcooked bird, or undercooked stuffing. Baking it separately also allows for a crispier top.
Q6: Is this Cranberry Apple Sausage Stuffing gluten-free?
A6: As written, this recipe is not gluten-free as it uses regular bread. However, you can easily make it gluten-free by substituting the day-old bread with a good quality gluten-free bread, ensuring it’s also toasted until dry.