There are some dishes that simply make Thanksgiving complete. For me, that dish is stuffing. It’s the savory, herbaceous, and utterly comforting side that I look forward to all year long. And this Cranberry Apple Sausage Stuffing? It’s the version that has earned a permanent spot on my holiday table.
I first created this recipe years ago when I wanted to elevate the classic bread stuffing my family had always made. I added savory breakfast sausage for heartiness, crisp apples for a touch of sweetness, and tart dried cranberries for a burst of bright, tangy flavor. The first time I served it, it was an instant hit. My family went back for seconds, and it’s now the most requested dish at our Thanksgiving gathering. It’s the perfect balance of savory, sweet, and herbaceous; a true crowd pleaser that tastes like the holidays in every single bite.
Imagine this: a perfectly baked stuffing with a golden, crispy top that gives way to a moist, tender interior. Every forkful is packed with flavorful bites of savory sausage, soft, sweet apples, and chewy, tart cranberries. The bread cubes have soaked up all the rich, herby goodness of the chicken broth and butter, creating a dish that’s deeply satisfying and incredibly delicious. It’s the kind of stuffing that holds its own next to the turkey and will have everyone at your table asking for the recipe. Let me show you how to make this showstopping side dish.
Ingredient Spotlight: The Building Blocks of the Best Stuffing
- Breakfast Sausage: The savory, hearty base. Use a good quality breakfast sausage (like Jimmy Dean) in regular or hot for a little kick. It adds incredible depth and richness.
- High Quality Bread: The canvas! The best bread is a hearty French bread or a high quality white sandwich bread (like Arnold, Oroweat, or Sara Lee Artesano). It should be substantial enough to hold up to the liquid without turning to mush.
- Granny Smith Apples: Their crisp texture and tart, slightly sweet flavor are a perfect contrast to the rich sausage and savory herbs. I prefer to peel them for a smoother texture.
- Dried Cranberries: These little gems add a wonderful pop of tart, sweet flavor that is quintessentially autumnal.
- Onions & Celery: The classic aromatic base, sautéed in butter until golden and sweet, forming the flavor foundation of the stuffing.
- Fresh Herbs (Sage & Parsley): Essential for that signature Thanksgiving flavor. Fresh herbs provide a brightness and depth that dried herbs simply can’t match.
- Chicken Broth & Eggs: The secret to a moist, yet structured stuffing. The broth adds savory flavor, while the eggs help bind everything together so it slices beautifully.
Step by Step Instructions: Your Guide to Stuffing Perfection
This recipe comes together with a few simple steps. The result is a stuffing that’s both impressive and surprisingly easy to make.
1Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2Cook the Sausage: In a large skillet over medium heat, cook the 16 ounce package of breakfast sausage until it’s browned and fully cooked. Use a spatula to break it into crumbles as it cooks. Remove the cooked sausage from the pan with a slotted spoon and set it aside.
3Sauté the Aromatics: In the same skillet, melt 6 tablespoons of butter over medium high heat. Add the chopped onions and the optional ½ cup of chopped celery. Cook for 15-20 minutes, stirring occasionally, until the onions are softened and have turned a beautiful golden color.
4Add the Apples: Add the 2 peeled and diced Granny Smith apples to the skillet. Cook for another 5 minutes, until they have softened slightly. Remove the skillet from the heat.
5Combine the Base: In a very large bowl, combine the 12 cups of bread cubes, the cooked sausage mixture, and the sautéed onion, celery, and apples. Add the 1½ teaspoons of sage, ½ cup of diced fresh parsley, 1 teaspoon of salt, and 1 teaspoon of pepper. Toss everything together until the herbs are evenly distributed.
6Add the Liquid: In a small bowl, whisk together the 2 cups of chicken broth and 3 eggs. Pour this mixture over the bread mixture. Add the ½ cup of dried cranberries. Gently toss everything together until the bread cubes are evenly moistened. Be careful not to overmix, as this can break down the bread.
7Transfer and Bake: Transfer the stuffing mixture to your prepared 9×13 inch baking dish. If desired, drizzle the top with 2 tablespoons of melted butter for an extra golden, crispy crust.
8Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-14 minutes, until the top is golden brown and crispy and the stuffing is heated through. The total baking time is about 40-44 minutes.
9Rest and Serve: Let the stuffing rest for 10 minutes before serving. This allows it to set slightly, making it easier to serve.
Expert Tips for Stuffing Success
- Use the Right Bread: This is the most important tip! Don’t use soft, flimsy bread. A hearty French bread or a high quality, dense white sandwich bread is essential for a stuffing that holds its structure and doesn’t become a soggy mess.
- Dry Your Bread (Optional but Recommended): For the best texture, spread your bread cubes out on a baking sheet and let them dry at room temperature for a few hours, or even overnight. You can also toast them in a 250°F oven for 15-20 minutes. Drier bread absorbs the liquid better and results in a fluffier, less gummy stuffing.
- Don’t Overmix: When adding the liquid, toss gently. Overmixing can break down the bread cubes and result in a dense, pasty stuffing.
- Cook Onions Low and Slow: Don’t rush the onion cooking process. Letting them caramelize over medium high heat for 15-20 minutes develops a sweet, deep flavor that is the backbone of this dish.
- Make it Ahead: This stuffing is perfect for making ahead of time! See the instructions below.
Recipe FAQ: Your Questions Answered
Can I make this stuffing ahead of time?
Yes! You can assemble the entire stuffing (through step 6) a day in advance. Cover the baking dish tightly with foil and refrigerate. When you’re ready to bake, you may need to add 10-15 minutes to the baking time since you’re starting from cold.
How do I store leftovers?
Store any leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a 350°F oven, covered with foil, until warmed through. You can also reheat individual portions in the microwave.
Can I freeze this stuffing?
Yes, this stuffing freezes beautifully! You can freeze it either before or after baking. To freeze unbaked, assemble the stuffing in a freezer safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. To freeze baked stuffing, let it cool completely, then wrap tightly and freeze. Reheat from frozen in a 350°F oven, covered with foil, until warmed through.
What type of sausage should I use?
I recommend using a good quality breakfast sausage that comes in a rolled package, like Jimmy Dean. You can use regular for a classic flavor or hot sausage if you want a little spicy kick.
What type of apples are best?
Use a firm, crisp, sweet tart apple. Granny Smith is my top choice, but Gala, Fuji, or Honeycrisp also work wonderfully. I prefer to peel them for a smoother texture.
Can I add other ingredients?
Absolutely! This recipe is very versatile. You can add sautéed mushrooms, chopped pecans or walnuts, or even a pinch of red pepper flakes for a little heat.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: Assemble the stuffing (without baking) up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the baking time.
- Storage: Store leftover baked stuffing in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F oven, covered with foil, until warmed through.
- Freezing Instructions: Freeze unbaked or baked stuffing for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Serving Suggestions: The Perfect Pairings
- The Ultimate Thanksgiving Plate: This stuffing is a perfect companion to all your Thanksgiving favorites. Serve it alongside a juicy roasted turkey, creamy mashed potatoes, green bean casserole, and cranberry sauce.
- With Roasted Chicken: This stuffing isn’t just for turkey! It’s a fantastic side dish for a roasted chicken any time of year.
- With a Simple Salad: Balance the richness with a fresh, crisp green salad tossed in a light vinaigrette.
- Drink Pairing: A medium bodied Pinot Noir or a fruity Zinfandel are excellent wine choices that complement the savory and sweet notes. For a non alcoholic option, a crisp sparkling apple cider is a festive and perfect match.
Cranberry Apple Sausage Stuffing
Equipment
- 9x13 inch baking dish
- Large skillet (12 inch is ideal)
- Large mixing bowl
- Small bowl (for whisking)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 1 16 ounce package breakfast sausage (regular or hot)
- 2 large onions chopped
- ½ cup celery chopped (optional)
- 6 tablespoons unsalted butter
- 2 Granny Smith apples peeled and diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 cups French bread or high quality white sandwich bread cut into ¾ inch cubes (about a 1½ lb loaf)
- 1½ teaspoons dried sage or 1½ tablespoons fresh, finely chopped
- ½ cup fresh parsley leaves finely chopped
- 2 cups low sodium chicken broth
- 3 large eggs
- ½ cup dried cranberries or dried cherries
- 2 tablespoons melted butter optional, for drizzling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and fully cooked. Remove the sausage with a slotted spoon and set aside.
- Sauté Aromatics: In the same skillet, melt the 6 tablespoons of butter over medium high heat. Add the chopped onions and celery (if using). Cook for 15-20 minutes, stirring occasionally, until the onions are softened and golden brown.
- Add Apples: Add the diced apples to the skillet and cook for 5 minutes more, until slightly softened. Remove from heat.
- Combine Base: In a very large bowl, combine the bread cubes, cooked sausage, and the onion apple mixture. Add the sage, parsley, salt, and pepper. Toss to combine.
- Add Liquid: In a small bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread mixture. Add the dried cranberries. Gently toss until all the bread cubes are evenly moistened.
- Transfer to Dish: Transfer the stuffing mixture to the prepared baking dish. If desired, drizzle the top with the 2 tablespoons of melted butter.
- Bake: Cover the dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10-14 minutes, until the top is golden brown and crispy and the stuffing is heated through.
- Rest and Serve: Let the stuffing rest for 10 minutes before serving.
Notes
- Bread Choice: Use a hearty, dense bread like French bread or a high quality white sandwich bread. Avoid soft, flimsy bread which will become soggy. For best results, let the bread cubes dry out on a baking sheet for a few hours or overnight before using.
- Sausage: Use your favorite breakfast sausage in a roll. Jimmy Dean regular or hot are great options.
- Apples: Granny Smith apples are ideal for their tart sweet flavor and crisp texture. Gala, Fuji, or Honeycrisp also work well. Peeling is optional but recommended.
- Make Ahead: Assemble the stuffing (steps 1-7) up to 24 hours in advance, cover, and refrigerate. You may need to add 10-15 minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unbaked or baked stuffing for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
