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Sausage, Apple, and Cranberry Dressing

Sausage, Apple, and Cranberry Dressing

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Alan Dorchak

This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
  3. Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
  4. Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
  5. Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.
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Reviews

Gina
14
1/25/2010

This is the most awesome dressing!!! This is the first time that I made a dressing from scratch, and though my husband is not a big fan of dressing... when I made this for thanksgiving '09, he loved it and said this is the one. (it's the only one he'll eat now.) And though I never buy fresh herbs, I used 1/3 the portion of dried and used a mix of walnuts and pecans. It's definitely worth the effort to make your own bread crumbs. If you're looking to impress anyone with an incredible dressing...."THIS IS THE ONE!!" (I can't say it enough!...WOW!!!)

Sue Badding
13
11/30/2010

fabulous... I have tried many many different dressing/stuffing recipes. This is by far the very best. I used Granny Smith apples

Dbyada
11
11/30/2010

I doubled this reciipe and glad I did! Was the best dressing I've ever made! Left out the liver, used Jimmy Dean Sage sausage and extra chicken stock & extra bread crumbs. Everyone raved about the flavor! This is definately a keeper. Double or triple the recipe, you'll definately want leftovers! I think it would even be better had I added Pecans!