Ultimate Apple & Cranberry Sausage Stuffing
User Reviews
5
Ultimate Apple & Cranberry Sausage Stuffing
Description
The Ultimate Apple & Cranberry Sausage Stuffing starts with cubed bread that’s toasted lightly to provide structure and prevent sogginess. Italian spicy sausage is cooked until it releases flavorful drippings, then combined with diced red onion and aromatic fennel seeds and fresh sage that bring a herby and slightly licorice note. Salt and black pepper season the mix, balancing the flavors.
Diced apples and dried cranberries contribute contrasting sweet and tart accents, complementing the savory sausage and herbs. After removing the pan from heat, a beaten egg mixed with chicken broth is poured over the bread and sausage mixture, allowing the bread to absorb the liquid and bind the stuffing components together.
The combined stuffing is then transferred to a casserole dish ready for baking, where the egg and broth help develop a moist and cohesive texture. This stuffing pairs well with poultry and holiday meals, offering a balance of savory and fruity flavors.
Ingredients
- 4 C bread cubed, about 1 baguette
- 2 links Italian spicy sausage
- ½ red onion diced
- 1 tablespoon fennel seed whole
- 2 tablespoon sage chopped, fresh
- ¼ teaspoon salt optional (to your taste, depending on how salty the Italian spicy sausages are, sea salt
- ½ teaspoon black pepper ground
- 1 apple or 2 small apples, large
- ½ C cranberries dried, sweetened
- 1 large egg beaten
- 1 ½ C chicken broth or turkey broth
Instructions
- Preheat oven to 350°F/177°C.
- Spread the cubed bread on a large baking sheet and bake in a single layer for 10 minutes, until lightly toasted.
- Remove from oven and let cool. Set aside.
- In a large skillet or pan over medium-high heat, add the Italian sausage (squeezed out of its casing), and break it into smaller pieces with a wooden spoon or spatula.
- Fry for 1-2 minutes to release its drippings before adding in the red onions, and continue to stir.
- Add in fennel seed, chopped sage, salt (if using) and black pepper.
- Lower the heat, add in the cubed bread, apple and dried cranberries and toss everything to combine.
- Remove from heat and let cool slightly (so that the egg doesn't get cooked in the pan).
- Beat together the egg and chicken stock in a bowl.
- Pour the egg liquid mixture over the stuffing and mix everything together with a wooden spatula so the bread absorbs the liquid.
- Transfer the stuffing to an oven-safe casserole dish and cover with aluminum foil.
- Bake at 350°F/177°C for 20 minutes.
- Remove the foil and bake uncovered for another 10 minutes.
- Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 71g | 24% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 850mg | 35% |
| Potassium | 253mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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