Apple Cranberry Sausage Stuffing

With Thanksgiving quickly approaching, I thought now would be a good time to start rolling out some of my stuffing recipes, my sides that are appropriate for Thanksgiving dinner, and recipes that utilize cranberries. This recipe fills all of those categories, and is one of two foundational recipes upon which my BEST EVER stuffing recipe was based. (Don’t worry, I’ll post the other foundational recipe, as well as my BEST EVER stuffing recipe, in days to come.)

It’s got a lot going on, with the savory, spicy sausage and the sweet apples and cranberries, so it can definitely hold its own alongside your holiday staples this Turkey Day.


Apple Cranberry Sausage Stuffing

  • 1 loaf of white bread, cubed
  • 2 tablespoons salted butter
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced celery
  • 2 Cortland apples, peeled, cored and diced
  • 2 tablespoons chopped parsley
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound spicy Italian sausage, cooked and chopped
  • 2 cups chicken stock
  • 1 cup dried cranberries

In a saute pan, melt butter with vegetable oil. Add onions and celery and cook until softened. Add salt, pepper, parsley and garlic and remove from heat. In a bowl, combine bread with sausage, apples, cranberries and ingredients from the saute pan; add stock and mix well. Stuff into your bird or bake alongside it in a casserole dish or cast iron frying pan for approximately 40 minutes.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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