This sweet and savory Cranberry Apple Sausage Stuffing is a delicious complement to your Thanksgiving turkey with wonderful seasonal flavors.
For some the highlight of the Thanksgiving turkey dinner is not the turkey itself but the stuffing, also called dressing. We look forward to eating the leftover stuffing the day after Thanksgiving. Over the years our holiday favorite has been my Chestnut, Pear, and Wild Rice Stuffing but this year I decided to try something different. This Cranberry Apple Sausage Stuffing featured all the flavors of the season and it was a big hit on Thanksgiving Day.
Roast Turkey IS Not Just For Thanksgiving
While most of us are done with our turkey dinners here in the United States, Roast Turkey is the main dish for Christmas in many other parts of the world. Also there are those people out there who absolutely love roast turkey and relish an encore. Hence, I decided I should just go ahead and post this stuffing recipe anyway. I am sure some one will find it useful and it will be here for my own reference next year. 🙂
You can cook this stuffing the day before Thanksgiving. Simply allow it to cool after transferring to the baking dish and then refrigerate. Only put it in the oven 30 minutes before you plan to serve dinner. The extra 10 minutes is to compensate for it being cold.
I adapted this delicious stuffing Ina Garten’s Sausage and Herb Stuffing. Do give it a try. You will not be disappointed.
Tools Used in Making This Cranberry Apple Sausage Stuffing
This post contains affiliate links. Please read my disclosure policy here.
Staub Ceramics Rectangular Baking Dish – Basil – 10.5″ x 7.5
Pyrex Prepware 1-Cup Glass Measuring Cup
4-Piece Stainless Steel Measuring Spoon Set
Cranberry Apple Sausage Stuffing
- 6 slices white bread (cut into ½ inch cubes)
- 3 tbsp vegetable oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 sticks celery (diced)
- 2 apples (peeled, cored, and diced)
- 1 tsp rubbed sage
- ½ tsp ground pepper
- 1 tsp fresh (or dried) rosemary
- 1½ tsp salt (or to taste)
- ½ cup dried cranberries (70g)
- 1 lb mild sausage meat (450g)
- 1 cup apple juice (240ml)
- Place cubed bread in a tray. Toast for about 4 minutes until lightly golden. Remove and set aside.
- In a large pan, heat vegetable oil. Saute onion, carrots, and celery for 3 minutes. Add apples and continue to cook for another 5 minutes.
- Add rubbed sage, ground pepper, and rosemary.
- Then add toasted cubed bread, salt, and dried cranberries. Stir to combine. Transfer to a casserole dish.
- Brown sausage meat in the same pan. Break it up into small pieces. This should take about 10 minutes. Transfer to the casserole dish.
- Pour apple juice into the pan. Stir to loosen up the lightly charred bits of sausage meat. Bring to a boil, then turn off the stove. Pour over the stuffing and sausage.
- Cover with foil and bake at 350°F (180°C) for 20 minutes.
I was busy cooking all morning and afternoon yesterday and since this is still the Thanksgiving weekend, here is wishing you a very delicious and…
NOTE: The original publication of this post was on November 27th, 2015. This republication comes with changes to the writeup but the recipe remains the same.
Leave a Reply