Cranberry Apple Stuffing
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Cranberry Apple Stuffing
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Homemade stuffing loaded with fresh herbs, cranberries, apples, and sausage!
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Ingredients
- 1 spicy Italian sausage 1/4 pounds
- 4 celery ribs, finely chopped
- 1 onion large yellow, finely chopped
- 8 garlic cloves, minced
- 3/4 cup fresh cranberries or 1 cup dried cranberries
- 1 vegetable stock 1/2 cups
- 1/2 cup butter salted; cut into cubes
- 12 cups stuffing cubes seasoned, homemade or store bought
- 1 apple 1/2 cups, chopped into small cubes
- 1/2 cup walnuts chopped
- 1 teaspoon sage leaf dried
- 1 thyme dried, 1/2 teaspoons
- 1 teaspoon rosemary dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 apple cider 1/2 cups
Instructions
- Preheat oven to 350°(F). Lightly grease a deep 9x13 inch baking dish; set aside.
- In a large skillet or dutch oven cook the sausage, celery, onion, garlic, and cranberries over medium heat, stirring frequently, for 10 minutes. Using a slotted spoon transfer the ingredients to a clean plate and quickly drain any remaining liquid from the pan. Transfer cooked sausage mixture back to the skillet. Add in vegetable stock and mix well to combine. Add butter and cook for 1-2 minutes, stirring constantly, until the butter is completely melted. Remove pan from the heat.
- Stir in the stuffing cubes, apples, walnuts, sage, thyme, rosemary, pepper, salt and cider; stir well to combine. Transfer to prepared baking dish.
- Cover the pan with aluminum foil and bake for 35 minutes. Uncover the dish bake for an additional 10 minutes, or until the top is lightly browned.
Notes
- You may use sweet Italian sausage instead of spicy, if desired.
- You may omit the walnuts completely, if desired, or use almonds or pecans in their place.
- You may use unsalted butter if that's all you have, just increase the salt in the recipe by a 1/4 teaspoon.
- You may prepare the bread cubes and sausage/cranberry/apple mixture the night before. Keep the bread cubes covered on a baking sheet, and the sausage mixture covered in the fridge, then mix everything together and bake it the next day. Or, make the entire stuffing recipe ahead of time and freeze it. Simply thaw the night before you plan on serving, then reheat - covered - for 20-25 minutes.
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