This sausage stuffing with apples & cranberries is an easy recipe that is perfect for bringing to Thanksgiving dinner! The fruit adds a subtle sweetness that really complements the savory flavor of the pork sausage. It's a great recipe for stuffing a turkey, but it also tastes equally as delicious on its own!
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Instructions
Preheat your oven to 350° (175°C) and grease a 9x13 baking dish or a 2-quart casserole dish. Place bread cubes in a large mixing bowl. **Ignore this step if stuffing a turkey.
In a large skillet over medium heat add the olive oil to the pan, then add the diced onion and crumbled sausage. Break up sausage into crumbles and cook until the sausage is browned and the onion is softened.
Add celery and seasoning, combine and allow to cook for 3 minutes. Remove from heat.
Add sausage mixture, diced apple, and dried cranberries to the bread cubes in a large mixing bowl. Pour in the chicken broth (or turkey stock) and melted butter, and mix lightly to combine. *Add more broth as needed if your stuffing seems too dry.
Spread stuffing mixture into a greased baking dish, cover, and bake at 350°F (175°C) for 20 minutes, then uncover and continue baking for another 10-15 minutes.
Remove from oven and allow to cool slightly before serving.
Notes
Stale, dried-out bread is best for stuffing and dressing recipes.
If starting out with fresh bread leave it out at room temperature for a few days (24 hours at least). Or, you can tear and arrange bread pieces on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until the bread pieces are dry and toasted slightly. *I like to turn my bread cubes halfway during this time to get the pieces dried out best.
You may need to add more broth to your stuffing to get it moistened. Add small amounts as needed.
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