Cranberry, Sausage and Apple Stuffing

68 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Ibby
Recipe by  Ibby

“A mellow stuffing that pairs up perfectly with the Roast Turkey with Maple Herb Butter and Gravy. If leeks are not available, substitute 4 cups chopped onions.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.
  2. In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.
  3. Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.
  4. Mix leek mixture and bread cubes with sausage in bowl. Lightly mix chicken broth into stuffing to moisten; season with salt and black pepper. Spoon stuffing into turkey, packing loosely.
  5. Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.

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Reviews (68)

Rate This Recipe
HEATHERFEATHER
52

HEATHERFEATHER

Excellent, easy, and delicious. I did use the leeks - and three large leeks measured out to the 6 cups. I was worried about the large amount of leeks in the recipe, but they were an excellent addition to the recipe and cooked down considerably. I did use turkey sausage as the recipe submittor suggested. I also used dried cherries instead of cranberries. About 3/4s of a 1-pound loaf of white bread produced 12 cups of bread cubes called for in the recipe, which I toasted briefly in my oven as it preheated. This looked elegant on the table - very impressive. I baked it alone, rather than stuffing my bird, so I used just a bit extra chicken broth.

Sukiyaki
48

Sukiyaki

Really 4.5 stars because of my "liquid dilemma"...see below. This is the best stuffing/dressing I have ever eaten. I've never been one to put sausage in my dressing...it just seemed too "unhealthy," but is it ever great! Because I like the convenience, I substitute Pepperidge Farm Seasoned Bread Cubes (any type or combination...white/wheat/cornbread) for the do-it-yourself white bread cubes. Therefore, I don't add any poultry seasoning...but don't leave out the rosemary! Here's the one problem I've had with this recipe each time...how much chicken stock to use? Since I make it as dressing (not stuffing, which goes inside the bird), it comes out VERY dry with only 1 and 1/3 cans. This time I went to three cans, but I can't seem to get the amount quite right...it was still somewhat dry. Despite my "liquid dilemma," this has been the most complimented on and most requested holiday recipe I've ever used...other than my Bourbon Cranberries!

CTCOOK1
39

CTCOOK1

I got lots of great feedback on this stuffing. I made it to take to my daughter's Thanksgiving feast at school this week. I used 4 cups of onions instead of the leeks. It seemed like an awful lot of onion, but once it was cooked it tasted great. Because the feast was at lunch time, I made this the night before and heated it the next day. If anything, I think it improved the flavor because it all had time to meld together. Just remember to factor in extra baking time if you do this. It really took quite a while for all that cold stuffing to heat up. However, it would be nice to be able to make this the night before Thanksgiving and just heat it up on Thanksgiving, leaving more time for all those other dishes that need your attention.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

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