Cranberry Apple Sausage Stuffing
User Reviews
5.0
21 reviews
Excellent
Cranberry Apple Sausage Stuffing
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Classic bread stuffing with sausage, dried cranberries, and crisp apple. A perfect Thanksgiving side dish!
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Ingredients
- (1) 16-ounce pkg. Breakfast Sausage
- 2 onions chopped
- 1/2 cup celery chopped (optional)
- 6 Tablespoons butter
- 2 Granny Smith apples peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 cups French Bread or High-Quality White Sandwich Bread cut into 3/4 in cubes (about 1 1/2 lb. full loaf)
- 1 1/2 teaspoons sage
- 1/2 cup fresh parsley leaves diced
- 2 cups chicken broth (may add more if you want a moister stuffing)
- 3 eggs
- 1/2 cup dried cranberries or cherries
- 2 Tablespoons melted butter (optional to drizzle on top of stuffing)
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Instructions
- Cook sausage in a large skillet over medium heat until browned and fully cooked. Remove from pan and set aside.
- Heat butter over medium- high heat. Add chopped onions and celery (optional) and cook for 15-20 minutes, stirring occasionally. Continue to cook until the onions are a golden color.
- Add the apples and continue to cook for 5 minutes. Transfer the mixture to a large bowl.
- Add the bread cubes, sage, and parsley. Stir to mix.
- Whisk the chicken broth and eggs together in a small bowl. Pour the mixture over the bread cubes. Stir in dried cranberries and cooked sausage. Gently toss to mix the ingredients.
- Stuff turkey with stuffing or pour into greased 9 x 13 pan. Optional: drizzle with 2 Tablespoons of melted butter.
- Cover with foil. Bake at 350 degrees for 40-44 minutes. After 30 minutes, remove foil and let it toast up in the oven.
Equipments used:
Notes
- You can use your favorite type of breakfast pork sausage. I suggest the breakfast sausage in a rolled package. I like to use the Jimmy Dean regular or hot sausage. If you want your stuffing to be a little spicy, I suggest using hot sausage.
- I suggest using a firm, crisp, yet sweet apple in this stuffing recipe. I use Gala, Fuji, or Honeycrisp apples. You can leave the peels on the apple or remove the peels, depending on preference. I peel the apples before dicing them into bite-size pieces.
- So what bread should be used in this Cranberry Apple Sausage Stuffing? It's debatable but I put some of them to the test.
- The winner was a high-quality white sandwich bread or a hearty French Bread. This isn't the 98 cent special that you may or may not have grown up on. You want substantial white sandwich bread that will hold up to the chicken broth without getting soggy. I found that the Arnold, Oroweat, or Sara Lee Artesano gourmet bread does the trick.
- Challah and french bread are alternatives as well. Challah is slightly sweet but it dense enough to hold up to the chicken broth.
- My favorite bread to use is French bread as it is much heartier than white bread so it may be slightly tougher but it lends itself to a more crispy crust. I like to cut them into larger pieces which stand up against the chicken broth.
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
8007mg
(334%)
Potassium
216mg
(6%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
783IU
(16%)
Vitamin C
9mg
(10%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8-12
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 8007mg | 334% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 62mg | 6% |
| 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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