Herbed Sausage, Cranberry, and Apple Stuffing Recipe

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Dwight February 23, 2021

How To Make Sausage, Cranberry, and Apple Stuffing

Made of flavorful sausage, dried cranberries, apples, and herbs to taste, this Sausage, Cranberry, and Apple Stuffing recipe completes Thanksgiving!

Preparation: 18613 days 45 minutes
Cooking: 45 minutes
Total: 18613 days 1 hour 30 minutes


  • 10cupsday old bread,cubed, whole grain, or favorite bread
  • 2tbspbutter,unsalted
  • 1medium onion,diced
  • 3stalkscelery,thinly sliced
  • ½tspsalt
  • ½tspfreshly ground black pepper
  • 1cupmushrooms,roughly chopped
  • 1tspthyme leaves,dried, or leaves from about 3 stalks fresh thyme
  • 1tspdried sage,or about 2 tbsp chopped fresh sage
  • 2tspdried parsley,or about 3 tbsp chopped fresh sage
  • 1lbsweet Italian sausage,or spicy
  • 2cupsapples,(about 2 medium apples) diced
  • cupchicken broth,low-sodium
  • cupcranberries,dried

For Optional:

  • fresh herbs,to garnish, optional


  1. Preheat oven to 300 degrees F.

  2. Spread the bread cubes out on 2 large baking sheets and bake for 15 minutes until browned and crisp. 

  3. Transfer to a large bowl.

  4. Place the butter in a large skillet over medium-high heat. Add onion, celery, salt, and pepper.

  5. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley.

  6. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet.

  7. Break up with a spoon, then add the apples.

  8. Cook for about 4 minutes, until the sausage meat is just about cooked through.

  9. Remove from heat and stir the sausage and apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.

  10. If using to stuff a turkey, allow to cool completely before stuffing.

  11. If baking the stuffing separately, heat the oven to 350 degrees F.

  12. Grease a casserole dish (such as 11×7-inch or similar size) or spray with nonstick spray.

  13. Spoon the stuffing into the dish, then bake for 40 to 45 minutes or until lightly browned and crisp on top.

  14. Garnish with fresh herbs before serving, if desired. Serve warm.

  15. Cover the leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Recipe Notes

Make-Ahead and Freezing Instructions: If making this stuffing ahead of time, be prepared for maximum flavor. The stuffing is actually best made ahead and here’s how to do it. The bread loses a lot of texture if the stuffing is made completely ahead of time. Instead, prepare the recipe through step 4. Store the cooked veggies-apples-sausage mixture in the refrigerator overnight and store the crisp bread cubes at room temperature. Continue with the following steps the next morning. For long storage, freeze the baked stuffing for up to 3 months. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350 degrees F in the oven for 20 to 25 minutes, or until warmed through, before serving.



  • Calories: 397.28kcal
  • Fat: 13.67g
  • Saturated Fat: 5.75g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 4.70g
  • Polyunsaturated Fat: 1.78g
  • Carbohydrates: 46.94g
  • Fiber: 5.12g
  • Sugar: 10.95g
  • Protein: 22.68g
  • Cholesterol: 35.56mg
  • Sodium: 919.43mg
  • Calcium: 136.99mg
  • Potassium: 553.16mg
  • Iron: 3.95mg
  • Vitamin A: 54.18µg
  • Vitamin C: 10.92mg
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