Cranberry and Sausage Stuffing with
Apples & Herbs

A savory & sweet spin on a holiday favorite. Great for turkey day, or as a side for dinner any day!

Ingredience

  • 8 cups bread blend cubed into 1/2″ pieces

  • 1 lb. sage pork sausage or other pork

  • 1 cup onion diced (1 small, or 1/2 large)

  • 3/4 cup celery diced (about 2-3 stalks)

  • 1 cup fresh cranberries, chopped

  • 1 large fuji apple cored and chopped

  • 1 1/4 cup chicken or turkey stock divided

  • 4 Tbsp butter, melted

  • 1 1/2 Tbsp fresh rosemary minced (if using dry use 1 1/2 tsp)

  • 1 tsp fresh thyme minced (if using dry use 1/2 tsp)

  • 1/3 cup fresh parsley

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp dried sage

  1. If drying your own bread: Preheat oven to 250ºF.

  2. Cut the bread into about 1/4-1/2” cubes, and spread out in one layer on a large sheet pan.

  3. Bake for 45-60 minutes until dried out, stirring about every 20 minutes.

  4. Add sausage to a large skillet, cook for 10 minutes on medium heat.

  5. Add celery, onions, salt, pepper, and dried sage. Cook 5 minutes.

  6. Add 1/4 chicken stock, and cook 2 minutes, scraping any browned bits left on the bottom of the pan. Set aside and let cool.

  7. In a large mixing bowl, add the dried bread, sausage mixture, apple, cranberries, thyme, rosemary, and parsley.

  8. Then pour the melted butter and the remaining chicken broth, being careful to not pour it all in one spot.

  9. Mix all of the ingredients together, and pour the stuffing into a lightly greased 9”x13” (or 3 qt.) casserole baking dish.

  10. Cover the dish with foil, and Bake at 350ºF for 40 minutes.

  11. Remove the foil, and bake uncovered an additional 15 minutes.

  12. Optional: Garnish with a sprinkle of fresh cut parsley.

  13. Ready to serve!

Directions

A note - We are not recipe writers! All of our recipes were adopted from others, if we can source the original recipes we will.

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