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!
1tablespoonunsalted butterplus more for the baking dish
.5cupdiced yellow onion
1poundground Italian pork sausageor sausage of your choice
1stalkcelerychopped
1teaspoondried sage
1teaspoondried thyme
1Golden Delicious applecored and chopped (or apple of your choice)
.5cupdried cranberries
1largeeggbeaten
1cupchicken 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.