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Sausage Apple Stuffing with Cranberries

This sausage apple bread stuffing is a delicious, savory-sweet recipe with Italian sausage, rosemary, tart apple, and dried cranberries. 

Ingredients

Scale
  • 1 pound Italian sausage (out of the casing)
  • ¼ cup butter
  • 6 cups coarsely chopped leeks
  • 3 tart apples (like Granny Smith) peeled, cored and chopped
  • 2 cups chopped celery
  • 4 teaspoons poultry seasonings
  • 2 teaspoons dried rosemary, crushed
  • 1 cup dried cranberries
  • 12 cups white bread cubes, baked until slightly dry
  • 1 ⅓ cup chicken stock
  • Salt and black pepper to taste

Instructions

 

  1. Preheat the oven to 300F. Spread the bread cubes in an even layer onto the baking sheet. Bake for 10 minutes or until lightly golden. Remove from the oven and set aside. 
  2. Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a spatula as it browns. 
  3. Remove the sausage from the skillet with a slotted spoon and transfer it to a plate. Keep the drippings in the pan.
  4. To the same skillet, add the leeks, apples, celery, and poultry seasoning. Cook for 10 minutes until the leeks are softened and golden brown. 
  5. Stir in the cranberries, cooked sausage, and bread cubes. Season with salt and black pepper, and toss to combine before adding the chicken broth. 
  6. *Please note, the stuffing is supposed to appear wet and soggy, but as it bakes, the moisture will evaporate, and the mixture will become more cohesive. 
  7. To stuff a turkey, place 5 cups into a 14 lb turkey, about 1 cup for every 3 lbs. Tie the legs and bake until the turkey thigh reaches an internal temperature of 175F and the breast and stuffing reach 165F. 
  8. To bake in a separate baking dish, preheat the oven to 350F and place the stuffing in a greased dish. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown. 

Equipment

Nutrition

Keywords: bread stuffing, sausage and apple stuffing, thanksgiving stuffing