Sausage Apple and Cranberry Stuffing
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Stuffing is one of those must-have side-dishes during the holidays. But what if you are having a Small Thanksgiving Dinner? This Sausage Apple and Cranberry Stuffing recipe is exactly what you need! It serves four people, it is crazy delicious and simple to prepare.
The combination of sausage, apples and dried cranberries really would be perfect any time of year with Classic Roast Chicken or pork chops!
Ingredients needed to make Sausage Apple and Cranberry Stuffing:
- dried bread cubes
- unsalted butter (not shown)
- diced yellow onion
- pork sausage
- chicken stock
- one egg
- dried sage & thyme
- one apple
- one diced celery stalk
- dried cranberries
How do you make bread stuffing from scratch?
Preheat oven to 350 degrees. Place dried bread cubes in a large bowl, set aside.
Melt butter in a large skillet over medium heat. Add the onions and sausage.
Cook and stir to break apart the meat until browned.
Add the celery, sage and thyme. Cook, stirring occasionally until celery to heat through, about 2 minutes.
Pour the sausage mixture over the bread cubes in the large bowl. Stir in the apple chunks, dried cranberries and beaten egg.
Drizzle with chicken stock and gently toss to combine.
Pour into a butter greased 2 quart baking dish and bake for 35 to 45 minutes, until golden brown. Season with salt and pepper, if needed and serve.
This Small Thanksgiving Dinner includes a Classic Roast Chicken instead of a gigantic turkey, but I bet you couldn’t tell by the image.
How to make bread cubes for stuffing
Cut a loaf of French, brioche or sourdough bread into .5 inch cubes. Spread out on a baking sheet and bake in 275 degree oven for 45 to 60 minutes, until dry and lightly toasted. (complete recipe with step-by-step images coming soon).
Recipe Notes & Tips
- I used a Honeycrisp apple in this recipe because the grocery store was sold out of Golden Delicious.
- Feel free to use your favorite combination of dried herbs. I just really like the combination of sage and thyme.
- Use additional chicken stock to moisten the stuffing if it seems “too” dry. You don’t want it to be soggy, but you need enough to moisten the bread cubes.
- Different types of bread absorb moisture differently, use your best judgement.
- This recipe can easily be doubled if needed.
More delicious stuffing recipes
- Bacon Pecan Stuffing – recipe can be divided in half.
- Chorizo Cornbread Stuffing
Tools used to create this recipe
- Cast Iron Skillet
- 2 quart baking dish – this dish is a similar size to mine, but different style.
- Apple corer
Enjoy!!
Sausage Apple and Cranberry Stuffing
Equipment
Ingredients
- 1 tablespoon unsalted butter plus more for the baking dish
- .5 cup diced yellow onion
- 1 pound ground Italian pork sausage or sausage of your choice
- 1 stalk celery chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 Golden Delicious apple cored and chopped (or apple of your choice)
- .5 cup dried cranberries
- 1 large egg beaten
- 1 cup chicken stock
Instructions
- Preheat oven to 350 degrees. Place dried bread cubes in a large bowl, set aside.
- Melt butter in a large skillet over medium heat. Add the onions and sausage. Cook and stir to break apart the meat until browned.
- Add the celery, sage and thyme. Cook, stirring occasionally until celery to heat through, about 2 minutes.
- Pour the sausage mixture over the bread cubes in the large bowl. Stir in the apple chunks, dried cranberries and beaten egg.
- Drizzle with chicken stock and gently toss to combine.
- Pour into a butter greased 2 quart baking dish and bake for 35 to 45 minutes, until golden brown. Season with salt and pepper, if needed and serve.
Notes
- I used a Honeycrisp apple in this recipe because the grocery store was sold out of Golden Delicious.
- Feel free to use your favorite combination of dried herbs. I just really like the combination of sage and thyme.
- Use additional chicken stock to moisten the stuffing if it seems “too” dry. You don’t want it to be soggy, but you need enough to moisten the bread cubes.
- Different types of bread absorb moisture differently, use your best judgement.
- This recipe can easily be doubled if needed.
Unbelievably delicious. This was my first attempt at a pot pie and I don’t think it could have been better.