If you’re dreaming of a dish that’s equal parts cozy, savory, and irresistible, Sausage, Apple, and Cranberry Stuffing is destined to become your new holiday MVP. Picture golden, crunchy edges hiding a soft, herby interior, with juicy bursts of cranberry and sweet apples tucked into every forkful. This vibrant blend of comforting bread, flavorful sausage, and tart fruit has something delicious for everyone around the table. It’s the kind of recipe that makes your kitchen smell like pure Thanksgiving magic — and guarantees you’ll have guests sneaking seconds.

Sausage, Apple, and Cranberry Stuffing Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Sausage, Apple, and Cranberry Stuffing has a vital role, bringing color, texture, and flavor to the table. You only need a handful of everyday ingredients, and together, they create that perfect festive harmony everyone craves come the holidays.

Mild Italian Sausage: Brings a hearty savoriness and just the right amount of richness to every bite.
Olive Oil: Helps everything brown perfectly and adds a subtle earthiness.
Onion: Gives the stuffing its classic base flavor and a touch of sweetness.
Celery: Adds a gentle crunch and fresh garden notes throughout.
Apples (such as Granny Smith): Offer a tart, juicy sparkle that pairs beautifully with sausage and cranberries.
Garlic: Lends warmth and depth, making the whole dish more aromatic.
Fresh Sage: Infuses your stuffing with that signature holiday taste and aroma.
Fresh Thyme Leaves: Delivers subtle herbal notes that complement both sausage and apples.
Salt and Black Pepper: Balances and lifts all the flavors.
Dried Cranberries: Pop with color and a sweet-tart bite in every mouthful.
Day-Old Bread Cubes (French or sourdough): Serve as the hearty, toasty canvas for all the mix-ins (toasting is key!).
Chicken Broth: Brings moisture, binds everything together, and adds extra richness.
Eggs: Help the stuffing hold together with just the right texture.
Unsalted Butter: Drizzled on top for extra color and golden, crispy edges.

How to Make Sausage, Apple, and Cranberry Stuffing

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (177°C). While it heats up, grease a 9×13-inch baking dish so nothing sticks later. This little bit of prep makes the whole assembly go smoothly when it’s time to bake, and ensures your Sausage, Apple, and Cranberry Stuffing will slide out perfectly for serving.

Step 2: Cook the Sausage

Heat the olive oil in a large skillet over medium heat, then crumble in the sausage. Cook it, breaking it apart with a spoon, until it’s beautifully browned and cooked through. Once finished, transfer the sausage to a plate and set aside — the delicious drippings will be put to good use in the next step.

Step 3: Sauté the Veggies and Fruit

Using the same skillet (don’t wipe it out!), sauté your onion and celery for about 4–5 minutes, letting them soften and take on sweet-savory undertones. Add in the chopped apples and garlic, then cook for another 3–4 minutes. The apples should just begin to soften, which keeps their texture bright and lively in the finished stuffing. Next, sprinkle in the sage, thyme, salt, and pepper, stirring everything together to let the aromas bloom.

Step 4: Combine the Mix-Ins

Turn off the heat and stir the cooked sausage and cranberries into the skillet with your fragrant veggies. The warmth from the pan will coax the flavors together and start plumping the cranberries – a little kitchen magic that makes this stuffing irresistible.

Step 5: Mix with Bread Cubes

In your largest mixing bowl, combine the toasted bread cubes with the warm sausage mixture. Toss gently so every cube absorbs all those savory juices, spices, and fruity notes. This is what makes Sausage, Apple, and Cranberry Stuffing such a perfect medley of flavors and textures.

Step 6: Add the Broth and Eggs

In a separate bowl, whisk together the chicken broth and eggs, then pour the mixture over the bread and sausage in batches. Toss gently, and continue adding broth as needed until the bread is moist but definitely not soggy — you want a balance that will bake up tender, not mushy.

Step 7: Assemble and Bake

Transfer the stuffing mix to your prepared baking dish and drizzle the top with melted butter. Cover the pan with foil and bake for 30 minutes, locking in moisture. After that, remove the foil and bake another 15–20 minutes – this is when the top gets golden and crisp, which is what everyone fights over at the table! Serve your Sausage, Apple, and Cranberry Stuffing warm and enjoy the rave reviews.

How to Serve Sausage, Apple, and Cranberry Stuffing

Garnishes

Fresh chopped parsley, extra sprigs of thyme, or a dusting of flaky sea salt make beautiful, simple garnishes. For extra flair, a few extra cranberries scattered on top add jewel-like color that pops against the golden crust.

Side Dishes

Sausage, Apple, and Cranberry Stuffing pairs perfectly with just about any holiday main, from roast turkey to juicy pork loin. Add classic sides like green beans, mashed potatoes, and tangy cranberry sauce for a truly festive spread.

Creative Ways to Present

Try baking the stuffing in individual ramekins for personal servings, stuffing roasted squash halves, or even piling leftovers onto thick slices of toasted bread for an open-faced sandwich moment. The possibilities for presenting Sausage, Apple, and Cranberry Stuffing are only limited by your imagination.

Make Ahead and Storage

Storing Leftovers

Once your stuffing has cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to four days. This makes it easy to enjoy Sausage, Apple, and Cranberry Stuffing for weekday lunches or quick snacks long after the big meal is over.

Freezing

For longer storage, scoop cooled stuffing into freezer-safe containers or bags. Freeze for up to two months, and be sure to label it so you don’t forget what deliciousness awaits!

Reheating

To reheat, simply cover and bake leftovers in a 350°F oven until hot and revived, about 15–20 minutes. If it looks a bit dry, a splash of broth will bring Sausage, Apple, and Cranberry Stuffing right back to life (microwaving individual portions works too, though the oven restores the crisp top best).

FAQs

Can I use a different kind of sausage?

Absolutely! Try spicy Italian, turkey sausage, or even a chicken-apple version. Just keep an eye on seasoning since some sausages are saltier or more heavily spiced than others.

What bread works best for this stuffing?

Day-old French, sourdough, or even ciabatta all work beautifully. Toasting is key for the texture, so don’t skip that step, even if your bread is fairly firm to start with.

Can I make this Sausage, Apple, and Cranberry Stuffing vegetarian?

Yes! Simply leave out the sausage and use vegetable broth. You might want to add extra apples, mushrooms, or even roasted nuts for heartiness and flavor.

Is it safe to stuff a turkey with this recipe?

It is, but for even cooking and the best texture, I recommend baking it separately. If you do stuff your bird, make sure the stuffing reaches 165°F internally to be completely safe.

How can I prep this dish ahead of time?

Assemble the entire stuffing up to a day in advance and refrigerate it covered. Bring to room temperature before baking, and you’ll save tons of time on the big day!

Final Thoughts

There’s just something about Sausage, Apple, and Cranberry Stuffing that brings a table — and everyone around it — to life. Whether it’s the main event or one of many sides, I hope you make it, love it, and make it part of your own holiday traditions. Dig in and savor every bite!

Sausage, Apple, and Cranberry Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and festive Sausage, Apple, and Cranberry Stuffing recipe that’s perfect for holiday gatherings. This savory and slightly sweet stuffing is packed with flavorful ingredients like Italian sausage, apples, cranberries, and aromatic herbs.

Ingredients

Scale

Sausage Mixture:

1 pound mild Italian sausage, casings removed
1 tablespoon olive oil

Vegetable Mixture:

1 medium onion, diced
2 celery stalks, diced
2 apples (such as Granny Smith), peeled and chopped
2 cloves garlic, minced

Seasonings and Bread:

1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dried cranberries
10 cups day-old bread cubes (French or sourdough), toasted

Additional Ingredients:

2 ½ to 3 cups chicken broth
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted

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Instructions

Preheat oven: Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish and set aside.
Cook Sausage: In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned and cooked through. Remove from skillet.
Sauté Vegetables: In the same skillet, cook onion and celery until softened. Add apples and garlic, then add sage, thyme, salt, and pepper.
Combine Ingredients: In a mixing bowl, combine bread cubes with sausage mixture. Whisk together chicken broth and eggs, then pour over stuffing. Toss gently to combine.
Bake: Transfer mixture to baking dish, drizzle with melted butter, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden.
Serve: Serve warm.

Notes

For a vegetarian version, omit the sausage and use vegetable broth.
This stuffing can be made a day ahead and baked just before serving. Let it come to room temperature before baking.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking, Stovetop
Cuisine: American