Description
Cranberry, Sausage and Apple Stuffing is a hearty, savory holiday side dish that blends sweet Italian sausage, tart apples, dried cranberries, and seasoned bread cubes. This moist stuffing features tender vegetables and a golden-brown crust, making it a perfect complement to roasted turkey and traditional holiday meals. Ideal for Thanksgiving, Christmas, or any large family gathering, this recipe yields 20 servings and balances sweet, tart, and savory flavors in every bite.
Ingredients
Meat and Dairy
- 1 pound sweet Italian sausage, casings removed
- ¼ cup butter
Vegetables and Fruit
- 6 cups coarsely chopped leeks
- 3 tart apples – peeled, cored, and chopped
- 2 cups chopped celery
Herbs and Seasonings
- 4 teaspoons poultry seasoning
- 2 teaspoons dried rosemary, crushed
- Salt and black pepper to taste
Other
- 1 cup dried cranberries
- 12 cups white bread cubes, baked until slightly dry
- 1 ⅓ cups chicken stock
Instructions
- Prepare the ingredients: Gather all ingredients, chop the leeks, apples, and celery, and ensure the bread cubes are slightly dried to absorb moisture without becoming soggy.
- Cook the sausage: In a large skillet over medium heat, cook the sweet Italian sausage for about 10 minutes, breaking it into coarse crumbles as it browns. Transfer the cooked sausage to a large bowl with a slotted spoon and discard the grease from the skillet.
- Cook the vegetables: In the same skillet, melt the butter, then add the chopped leeks, apples, celery, and poultry seasoning. Cook for approximately 10 minutes, stirring occasionally until the vegetables soften and release their flavors.
- Add remaining flavors: Stir in the crushed dried rosemary, dried cranberries, and the cooked sausage. Mix thoroughly to combine all flavors evenly.
- Combine with bread cubes: Add the vegetable and sausage mixture to the dried bread cubes. Season with salt and black pepper to taste, then pour in the chicken stock to moisten the stuffing evenly.
- Prepare for baking: Transfer the mixture to a buttered casserole dish and cover it with a lid or foil. If necessary, add a little more chicken stock to keep the stuffing moist. For turkey-stuffed preparation, reserve about 5 cups for stuffing the bird and bake the remainder separately.
- Bake the stuffing: Preheat oven to 350°F (175°C). Bake the covered casserole for about 45 minutes to heat through and meld flavors.
- Brown the top: Remove the cover and continue baking for an additional 15 minutes until the top is golden-brown and crisp. Serve the stuffing warm alongside your holiday meal.
Notes
- Substitute onions for leeks if preferred; both soften and add savory flavor.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Sweet Italian sausage is recommended; other varieties will alter the flavor profile.
- Slightly dried bread cubes help absorb moisture without becoming mushy.
- Prepare ingredients ahead of time and refrigerate separately to ease day-of cooking.
- Add extra chicken stock if the stuffing appears dry to maintain moisture.
- Stuffing can be baked inside the bird or separately in a casserole dish.
- Ensure stuffing reaches 165°F internally when cooked inside the turkey for food safety.
- Leftovers store well in airtight containers in the refrigerator and can be reheated in the oven or microwave.
- For a crispier top, bake uncovered for the last 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
