Cranberry Apple Sausage Stuffing (Print-Friendly Format)

Savory blend of sausage, apples, cranberries, and herbs baked with golden bread cubes. Perfect Thanksgiving side.

# Ingredients You’ll Need:

→ Stuffing Base

01 - 1 package (450 g) breakfast pork sausage
02 - 2 onions, chopped
03 - 0.5 cup (approx. 75 g) celery, chopped (optional)
04 - 6 tablespoons (85 g) unsalted butter
05 - 2 Granny Smith apples, peeled and diced
06 - 1 teaspoon (6 g) salt
07 - 1 teaspoon (3 g) ground black pepper
08 - 12 cups (approx. 340 g) French bread or high-quality white sandwich bread, cut into 2 cm cubes
09 - 1.5 teaspoons (3 g) dried sage
10 - 0.5 cup (15 g) fresh parsley leaves, finely chopped
11 - 2 cups (480 ml) chicken broth, plus more as needed
12 - 3 large eggs
13 - 0.5 cup (60 g) dried cranberries or dried cherries
14 - 2 tablespoons (30 g) melted butter, for drizzling (optional)

# How to Make It:

01 - Cook sausage in a large skillet over medium heat, breaking it into pieces, until browned and fully cooked. Remove sausage from the pan and set aside.
02 - Heat butter in the skillet over medium-high heat. Add chopped onions and optional celery. Cook, stirring occasionally, for 15–20 minutes until onions are golden brown.
03 - Add diced apples to the skillet and cook for 5 minutes until slightly softened. Transfer vegetable and apple mixture to a large mixing bowl.
04 - Add bread cubes, sage, and chopped parsley to the bowl with the sautéed vegetables and apples. Toss gently to combine.
05 - In a separate bowl, whisk together chicken broth and eggs. Pour the mixture over the bread and vegetables. Add dried cranberries and reserved cooked sausage. Fold to evenly distribute all ingredients without breaking up the bread.
06 - Transfer stuffing mixture to a greased 23 x 33 cm baking dish. Drizzle with melted butter if desired.
07 - Cover the baking dish with foil. Bake at 175°C for 40–44 minutes. After 30 minutes, remove foil to allow the top to develop a crisp, golden crust.

# Extra Tips:

01 - For extra moisture, add additional chicken broth as needed to reach desired texture.
02 - Select hearty, high-quality white sandwich bread or French bread to prevent sogginess.
03 - Choose firm, tart apples such as Granny Smith, Gala, Fuji, or Honeycrisp, and dice just before use for freshness.
04 - For a spicier flavour, use hot breakfast sausage.

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