Name: Sausage Apple and Cranberry Stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Jump to Recipe Print Recipe

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.

a big white bowl filled with sausage, apple and cranberry stuffing with a black serving spoon sticking out the right hand side, sitting on a red plaid napkin.

The combination of sausage, apples and dried cranberries really would be perfect any time of year with Classic Roast Chicken or pork chops!

sausage, apple and cranberry stuffing ingredients_ chicken stock, celery, apple, onion, cranberries, egg, sausage, bread cubes, sage and thyme.

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

sausage apple and cranberry stuffing studded with celery and onion in a large white bowl, sitting on a red plaid napkin.

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.

ground sausage and diced onions cooking in a cast iron skillet with a bamboo turner in the upper right hand corner.

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.

sausage, diced onions and celery cooking in a cast iron skillet with thyme and sage.

Pour the sausage mixture over the bread cubes in the large bowl. Stir in the apple chunks, dried cranberries and beaten egg.

dried bread cubes, apple chunks and dried cranberries mixed together in a glass bowl with a wooden spoon.

Drizzle with chicken stock and gently toss to combine.

looking down on sausage apple and cranberry stuffing in a white baking dish.

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.

A Small Thanksgiving Dinner for four with all your favorites in smaller amounts.

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

This small batch Sausage, Apple and Cranberry Stuffing that is perfect for your Small Thanksgiving Dinner and delicious enough to serve any time of year!

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: American

Keyword: stuffing, dressing, holiday meal, homemade bread stuffing

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: Servings

Calories: 318kcal

Author: Lisa Johnson

Equipment

2 quart baking dish

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.

Nutrition