Sausage, Apple and Cranberry Stuffing

Sherry Tinnell


Usually made as a holiday side dish, but it's just so good I have to make it for other occasions also! I've also added raisins, and dates occasionally.


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15 Min
40 Min
Convection Oven


  • 1 1/2 c
    bread, whole wheat, cubed
  • 3 3/4 c
    white bread,cubed
  • 1 lb
  • 1 c
    onion, chopped
  • 3/4 c
    celery, chopped
  • 2 1/2 tsp
    sage, dried
  • 1 1/2 tsp
    rosemary, dried
  • 1/2 tsp
    thyme, dried
  • 1 large
    apples, golden delicious peeled and cored
  • 3/4 c
    cranberries, dried
  • 1/3 c
    parsley, minced fresh
  • 3/4 c
    chicken stock
  • 4 Tbsp
    butter, unsalted melted

How to Make Sausage, Apple and Cranberry Stuffing


  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with chicken stock and melted butter, and mix lightly. Spoon into turkey to loosely fill OR place stuffing mixture in large baking dish and bake at 350 for about 30 minutes.

Printable Recipe Card

About Sausage, Apple and Cranberry Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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