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Awesome Sausage, Apple and Cranberry Stuffing

Awesome Sausage, Apple and Cranberry Stuffing

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Stacy M. Polcyn

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 {{adjustedServings}} servings

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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

Directions

  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

StephanieM
2054
11/21/2006

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 compensate with extra broth. Make sure to spray your pan and keep it covered with foil! I’ve found that stirring it after it’s baked for 30 minutes or so, helps it bake more evenly. The only other changes I make are to throw in a little chardonnay for flavor and to add an egg for a little extra hold. I've also found that sage pork sausage is much more flavorful (make sure to drain it after cooking however). I have a habit of not measuring, so more cranberries and herbs always find their way in. And I cannot emphasize the difference FRESH herbs make. Experiment with different kinds of bread as well! Sourdough and potato bread have yielded delicious results. I've had a few flavor variations, but every result was just as tasty as the last. This is my favorite recipe from this site.

Ciao Bella
1125
11/20/2007

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 it is simply wonderful. I prepare this stuffing one day in advance w/o baking it (although fully cook the sausage, of course). Since I stuff my bird with other things (like onion, garlic, rosemary, lemon and orange), I make this the night before, very lightly grease a casserole dish, drizzle a very small amount of butter (just a bit) on the top to keep it moist and RESERVE ALL THE LIQUIDS UNTIL READY TO BAKE, pop it in the fridge overnight. The next day, add the liquids (broth and melted butter) - I usually add more broth since I will not be baking it in my turkey, it will need more broth (use your judgment depending on how much you are making), bring it to room temperature and then heat it through for about 35-45 minutes, ovens vary, so just make sure it is hot when ready to serve. It's a wonderfully delicious stuffing and the only one I will ever make. Thank you for sharing!

Mommy of Five
999
11/18/2006

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 delicious flavoring. **I was just making my Thanksgiving list & thought I'd give some updated suggestions since I've been making this for 6 yrs. now. 1. I always use fresh herbs, the presentation, taste & aroma is wonderful! 2. I've tried different apples & have found that the granny smiths are the best, along with fuji & braeburn. 3. I can't always find turkey sausage links so one year I started using Turkey Kielbasa (I just chopped it up really fine with my food chopper) ~ outstanding! 4. I've made this w/ different types of bread. I really like the sourdough bread personally. I've found that somewhat stale baguettes are MUCH easier to work with, cause you can slice them up pretty easy w/o crust flying everywhere or w/o having to smoosh your sliced bread too much. (I usually cut the bread a few days before to let it get hard.) 5. I never stuff this in the turkey, I usually make it separately in a tray. I continuously check it because the turkey stock has dried out on me once before, which made for a nasty burnt stuffing. And one last thing, this isn't your typical mushy-glop that most people are used to, so if you don't think you'll like a dryer type of stuffing, then I'd suggest using LOTS of stock.