Bountiful Harvest Dressing



This recipe is such a holiday favorite of our family's, many of us would rather fill our plates with this dish than with turkey!

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★★★★★ 1 vote
20 Min
25 Min


6 oz
cranberries, fresh
1 lb
bulk pork sausage
1 medium
yellow onion, chopped
6 c
cornbread stuffing cubes
1/2 c
granny smith apples, diced with skin on
1 clove
garlic, minced
2 tsp
italian parsley, fresh
1/2 tsp
oregano, fresh
1/2 tsp
sage leaves, fresh
1/2 tsp
thyme, leaves, fresh
1/4 tsp
celery seed
1/4 tsp
ginger, ground
1/2 tsp
kosher salt
1/3 tsp
black pepper
1/2 c
celery ribs, diced
2 c
chicken stock


1Heat oven to 350 degrees F (325 in a convection oven).
2Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
3Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
4In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency.
5Bake for 25 minutes, until surface is crisp and lightly browned.

About Bountiful Harvest Dressing