Cranberry Apple Sausage Stuffing
User Reviews
5
Cranberry Apple Sausage Stuffing
Description
This stuffing recipe begins by browning breakfast sausage and then cooking onions and celery until golden. Diced Granny Smith apples add a crisp, slightly tart sweetness that contrasts with the savory sausage and onions. The mixture is combined with French or quality white sandwich bread cubes, fresh sage and parsley, dried cranberries, and a seasoned broth and egg mixture to bind the ingredients.
Once assembled and optionally drizzled with melted butter, the stuffing is baked covered then uncovered to achieve a toasted top layer. The bread selected is sturdy enough to absorb the broth without becoming soggy, and the dried cranberries lend bursts of tartness that balance the richer sausage flavors. This stuffing works well as a side for holiday meals or any roasted poultry.
Choosing firm, sweet apples like Gala, Fuji, or Honeycrisp works best, and bread like French or premium white sandwich bread hold their shape well. Using hot sausage adds spice, but regular breakfast sausage provides a milder flavor.
Ingredients
- (1) ounce breakfast sausage package
- 2 onion chopped
- 1/2 cup celery chopped (optional)
- 6 Tablespoons butter
- 2 apple peeled and diced, Granny Smith variety
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 cups French bread cut into 3/4 in cubes (about 1 1/2 lb. full loaf, or high-quality white sandwich bread
- 1 1/2 teaspoons sage
- 1/2 cup parsley diced, fresh leaves
- 2 cups chicken broth (may add more if you want a moister stuffing)
- 3 egg
- 1/2 cup dried cranberries or cherries
- 2 Tablespoons butter optional to drizzle on top of stuffing, melted
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.
Notes
- Use your preferred breakfast pork sausage; hot sausage adds spice, regular sausage milder flavor.
- Choose firm, sweet apples such as Gala, Fuji, or Honeycrisp; peeling apples is optional.
- Opt for sturdy white sandwich bread or hearty French bread to prevent sogginess when mixed with broth.
- Challah and French bread are acceptable alternatives; French bread gives a crispier crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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