Apple Cranberry and Sausage Stuffing
User Reviews
5.0
21 reviews
Excellent
Apple Cranberry and Sausage Stuffing
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This Apple and Cranberry Sausage Stuffing is loaded with classic Fall flavors. The wine butter and herb broth makes for a fun and delicious stuffing recipe for Thanksgiving, Christmas, or even a great Fall dinner.
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Ingredients
- 16 oz loaf French bread cut into 1/2-1 inch cubes
- 2/3 cup pecans chopped
- 1 lb bulk sage sausage
- 1 1/3 cup sweetened dried cranberries
- 2 medium sized Gala apples peeled, cored and chopped
- 5 Tbsp unsalted butter divided
- 1 medium yellow onion minced
- 1/3 cup chopped fresh flat-leaf parsley
- 3 Tbsp fresh sage finely chopped and divided
- 1 Tbsp fresh Rosemary finely chopped
- 1 tsp fresh thyme chopped
- 1 cup dry white wine
- 2 cups reduced sodium chicken broth
- 2 eggs lightly beaten
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
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Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper or foil.
- Spread cubed bread onto prepared baking sheet and bake for about 10 minutes, until bread is toasted and a light golden brown color. Set bread aside to cool.
- Add pecans to a dry skillet and heat over LOW heat for a few minutes, stirring occasionally, until they smell toasty. Turn off the heat. Remove pecans to a plate.
- Add bread pieces and pecans to a large mixing bowl and set aside.
- Heat skillet over MED heat with a drizzle of oil. Add sausage and brown, crumbling as you cook, for about 4-5 minutes, or until cooked through.
- Drain sausage, then add to bowl with the bread and pecans. Add in apples and cranberries.
- Add 1 Tbsp of the butter to the skillet, then add onion. Cook, stirring occasionally, over MED heat for 3-5 minutes, until soft.
- Stir in parsley, sage, rosemary and thyme and continue cooking another minute or so. Transfer skillet contents to the mixing bowl.
- Add wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook the wine for 1-2 minutes.
- Add remaining butter and chicken broth and cook for 3 minutes. Pour chicken broth mixture into the mixing bowl and stir everything together to combine well.
- Add beaten eggs, salt and pepper, and stir again.
- Butter or lightly grease a 9x13” baking pan and transfer stuffing mixture from the mixing bowl to the pan.
- Cover with foil and bake 35 minutes. Uncover and bake another 25 minutes or so, until top is golden brown.
Notes
- Original Recipe
- The cooking instructions are the same for the original recipe, so follow the steps outlined above. The ingredient quantities have changed a little.
- Recipe adapted from The Slow Roasted Italian
- This recipe has been on the website since October 2015, and has been updated with additional information, new photos, and an updated recipe in November 2021.
- 1 loaf French bread, cubed
- 1 cup sweetened dried cranberries
- 1 medium apple, peeled, cored, and chopped
- 1 1/2 lbs. sage sausage
- 1/2 cup yellow onion, finely diced
- 1/2 cup pecans, chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 3 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, chopped
- 1 cup dry white wine (chardonnay)
- 4 Tbsp unsalted butter
- 2 cups chicken stock/broth
- 2 eggs, lightly beaten
- drizzle of oil, or bacon grease, for cooking the sausage (optional)
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
606mg
(25%)
Potassium
294mg
(8%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
387IU
(8%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 606mg | 25% |
| Potassium | 294mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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