Cranberry Apple Sausage Stuffing
The ultimate Thanksgiving stuffing! This classic, savory stuffing is packed with flavorful breakfast sausage, sweet apples, and tart dried cranberries. It's moist, delicious, and always a crowd pleaser.
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.