Awesome Sausage, Apple and Cranberry Stuffing
Featured in Allrecipes Magazine

Awesome Sausage, Apple and Cranberry Stuffing

2028
Stacy M. Polcyn 9

"This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."

Ingredients

1 h 40 m {{adjustedServings}} servings 235 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
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Reviews

2028
  1. 2765 Ratings

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I've been making this recipe for a few years now, and since I started, it's demanded of me at every family get together. Like “Mommy of Four” I keep the dressing outside the turkey, and so compe...

I love this recipe and have made it for a couple of years now. I use cubed day-old Italian Ciabatta bread and omit the giblets (I use the giblets to flavor my basting liquids for my gravy) and ...

I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) & everyone LOVES it. Follow this recipe to the T & use fresh herbs (remember to double them) for a really d...