Cranberry Apple Sausage Stuffing

This cranberry apple sausage stuffing brings together everything I crave in a festive side dish — sweet, tart, savory, and just the right hint of herb. Every Thanksgiving, someone always asks for seconds and I love how the aroma of sausage and apples fills my kitchen as it bakes. This recipe never disappoints, and it works equally well whether you stuff your turkey or bake it in a casserole for a hearty holiday addition.

The first time I made this, my family raved about the texture and flavors. Now it is a staple at every family celebration and sometimes even requested for Sunday roasts.

Ingredients

• Breakfast sausage: Adds rich, smoky flavor and deep savoriness to the stuffing. Choose a quality ground breakfast sausage in a roll for best blending
• Onions: Bring sweetness and body. Choose firm, sweet yellow onions
• Celery: Adds subtle herbaceous depth and crunch. If omitting, up the onions for bulk
• Butter: Gives luscious flavor and helps soften vegetables and toast bread
• Granny Smith apples: Provide tartness and hold their shape when baked. Choose firm, brightly colored apples without bruises
• Salt and pepper: Bring all the flavors together. Use flaky sea salt for more texture
• French bread or hearty white sandwich bread: Makes the perfect base. Use day-old bread that is slightly dried out for best texture
• Sage: Gives classic stuffing aroma and flavor. Use dried for convenience or fresh if you have it
• Fresh parsley: Adds a burst of color and grassy brightness. Flat-leaf parsley has the best flavor
• Chicken broth: Moistens the stuffing and adds savory goodness. Use a good broth with rich flavor
• Eggs: Help bind the stuffing so it slices neatly
• Dried cranberries or cherries: Give jewel-like pops of tart sweetness. Look for soft, plump dried fruit
• Melted butter: Optional but gives a golden finish when drizzled over the top before baking
• Tip: For best results, choose high quality fresh and dried ingredients, and do not skip drying out your bread cubes before beginning

Instructions

Cook the Sausage:

Brown breakfast sausage in a large skillet over medium heat, breaking it up into bite-size bits. Cook until fully browned and cooked through, about 8 to 10 minutes. Transfer to a plate lined with paper towels to drain any excess fat. This step builds the foundation of flavor

Sauté the Vegetables and Apples:

In the same skillet, melt butter over medium heat. Add chopped onions and celery and cook for fifteen to twenty minutes, stirring occasionally, until onions are golden and soft. For the last five minutes, add diced apples and cook until just tender and fragrant. Do not rush this step so the aromatics deepen in flavor

Combine with Bread and Herbs:

Place your dried bread cubes in a very large mixing bowl. Top with the hot onion-apple mixture, crumbled cooked sausage, sage, and fresh parsley. Gently toss everything so the bread starts to soak in the flavors but does not turn mushy

Prepare the Liquid Mixture:

Whisk eggs with chicken broth in a medium bowl until very well blended. Pour evenly over the bread mixture in the large bowl. Add dried cranberries and gently fold to combine all ingredients until bread is evenly moistened but still holds its shape

Fill the Baking Dish or Stuff the Turkey:

Lightly grease a 9 by 13 inch baking dish. Spoon mixture gently into the dish, spreading it evenly. If you like, drizzle with melted butter for an extra golden crust. If the mixture looks dry, add an extra splash of broth down the sides. If stuffing a turkey, loosely fill the cavity instead

Bake the Stuffing:

Cover the dish tightly with foil and bake at 350 degrees Fahrenheit for forty minutes. Remove the foil after thirty minutes so the top can crisp up. Bake uncovered for the last ten to fourteen minutes until golden and crusty at the edges, but soft in the center

Check for Doneness and Serve:

The stuffing is ready when the center feels set and the top is golden brown. Let rest for ten minutes before serving so flavors can meld

I am obsessed with using tart Granny Smith apples in this recipe because every bite gives a little burst of brightness. Last Thanksgiving, my youngest nephew declared this was better than the turkey and that is still the highest compliment I have ever received on a side dish.

Storage Tips

After baking, let the stuffing cool completely then store in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350 degree oven for fifteen to twenty minutes or until heated through. For best texture, avoid microwaving as it can make the stuffing soggy

Ingredient Substitutions

Substitute the breakfast sausage with spicy Italian sausage or use turkey sausage for a lighter option. Use cherries instead of cranberries for a different tartness. If you need a gluten free version use your favorite gluten free bread. Poultry seasoning can replace the sage for extra herby notes

Serving Suggestions

Serve beside roast turkey or chicken for a classic holiday plate. Stuffing tastes amazing next to roasted root vegetables and a crisp green salad. For a cozy weeknight, pair it with pan seared pork chops and a dollop of cranberry sauce

Cultural and Historical Context

Stuffing is a beloved tradition in American holiday feasts, especially at Thanksgiving. Adding apples and dried fruits to bread stuffing goes back generations as a way to add sweetness and moisture. Using sausage brings both protein and a nod to savory European-style dressings

Seasonal Adaptations

For autumn or winter, add roasted chestnuts or toasted pecans for richness. In summer, swap in chopped pear and fresh herbs for lighter flavor. Dried apricots or golden raisins work beautifully if cranberries are not available

Success Stories

Many readers report that this stuffing becomes the star at their holiday feasts every year. Guests always comment on how unique it is to have both sausage and fruit for contrast. One friend told me it is now her most requested potluck dish every Thanksgiving

Freezer Meal Conversion

Prepare the stuffing as written but do not bake. Cover tightly and freeze for up to three months. Thaw overnight in the refrigerator and bake as the recipe instructs. This is one of my favorite make ahead hacks for busy holidays

This stuffing is a celebration of sweet and savory flavors that bring any holiday table to life. Enjoy every bite with your loved ones and feel free to make it your own.

Common Recipe Questions

→ What sausage works best with this stuffing?

Choose a flavorful breakfast pork sausage, keeping in mind your desired level of spice. Regular or hot varieties like Jimmy Dean are popular choices, but mild or spicy options will both work well.

→ Can I use different types of apples?

Yes. Firm, sweet varieties such as Gala, Fuji, or Honeycrisp provide a nice balance of texture and flavor. Peeling is optional depending on your personal preference.

→ Which bread produces the best texture?

Hearty French bread or premium white sandwich bread are excellent, as they maintain structure without becoming soggy. Challah is an alternative for a soft, slightly sweet crumb.

→ How do I know if my stuffing is done baking?

The top should appear golden and crisp, while the interior remains moist but not wet. Test by inserting a fork—if the bread is tender and the center is hot, it's ready to serve.

→ Can this dish be made ahead of time?

Prepare the dish up to one day in advance and refrigerate. Bake before serving to enjoy optimal texture. Reheat covered with foil to prevent excessive browning.