Go Back

Cranberry Apple Stuffing With Sausage And Sage – Holiday Side Dish Recipe

Cranberry apple stuffing with sausage and sage combines crisp-dried bread cubes, browned pork sausage, tender apples and sweetened dried cranberries. Baked covered and then uncovered, it finishes with a golden top and a moist center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 36 minutes
Standing and resting 15 minutes
Total Time 2 hours 11 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 10 cups bread cubes 3/4-inch, cut from about 1 (16-ounce) loaf sturdy white or sourdough bread
  • cooking spray nonstick
  • 1 lb pork sausage bulk
  • 4 tbsp unsalted butter
  • 1 onion medium yellow, diced
  • 3 celery ribs, diced
  • 2 apples medium, peeled, cored, and diced
  • 1 tbsp sage fresh, chopped
  • 1 cup sweetened dried cranberries
  • 3.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

  • 2 rimmed baking sheets
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Divide the bread cubes between 2 rimmed baking sheets and bake for 25–35 minutes, stirring and rotating the sheets halfway through, until dry and crisp.
  3. Let the bread cubes cool.
  4. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  5. Transfer the sausage to an 8-quart bowl.
  6. Melt the butter in the skillet.
  7. Add the onion, celery, and apples, and cook for 8–10 minutes, stirring often, until tender.
  8. Stir in the sage for the last minute.
  9. Increase the oven temperature to 350°F.
  10. Coat a 9x13-inch baking dish with nonstick cooking spray.
  11. Add the bread cubes, apple mixture, and dried cranberries to the bowl with the sausage and toss to combine.
  12. Whisk the broth, eggs, salt, and pepper in a medium bowl.
  13. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  14. Let stand for 5 minutes.
  15. Transfer the stuffing to the prepared baking dish.
  16. Cover tightly with foil and bake for 30 minutes.
  17. Uncover and bake for 15–20 minutes, until the top is golden and the center reaches 160°F.
  18. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp so they absorb the broth without turning mushy. Refrigerate leftovers in an airtight container for up to 4 days; freezer: yes, freeze for up to 3 months. For a pork-free option, use plant-based sausage.