Introduction

Oh, the holidays! Just thinking about them brings back so many warm memories. The crackling fire, the laughter of loved ones, and, of course, that incredible aroma wafting from the kitchen. For me, nothing screams “cozy holiday gathering” quite like a perfectly baked stuffing. This Sausage Stuffing with Cranberries and Apples is a recipe that I’ve tweaked over the years, and it’s become an absolute staple at our family table. It’s wonderfully savory, a little bit sweet, and has the most delightful texture. Best of all? It’s surprisingly easy to make, so you can spend less time stressing in the kitchen and more time making memories.

Why You’ll Love This Recipe

Fast: While it bakes, the aroma will fill your home, but the active prep time is surprisingly short!
Easy: Simple steps that anyone can follow, making it perfect for beginner cooks and holiday pros alike.
Giftable: Make a batch and share it with friends or neighbors – it’s a thoughtful, edible gift that’s always appreciated.
Crowd-pleasing: The perfect balance of savory sausage, tart cranberries, and sweet apples makes this a hit with everyone, from picky eaters to gourmet foodies.

Ingredients

Let’s gather up everything we need for this delicious stuffing! Don’t worry, it’s all pretty straightforward.

8 to 10 cups bread, cubed (ciabatta, sourdough, French, etc.): The star of our stuffing! I love using a mix of day-old bread. Ciabatta or sourdough give a nice chew, while a classic French baguette makes it extra crisp.
1 lb breakfast sausage: Your favorite kind works great here – mild, spicy, it’s up to you!
1 onion, diced: This adds a lovely sweet base to our savory flavors.
1 cup celery, chopped: For that classic stuffing crunch and a hint of freshness.
1.5 tbsp fresh rosemary, chopped: This aromatic herb is a holiday essential.
1.5 tbsp fresh sage, chopped: Sage and sausage are a match made in heaven!
2 tsp fresh thyme, chopped: Another herb that brings so much warmth to the dish.
Salt and pepper to taste: The perfect way to enhance all those wonderful flavors.
1 Granny Smith apple, chopped: A tart apple like Granny Smith adds a delightful burst of sweetness and a little tang that cuts through the richness.
1 cup dried cranberries: For that signature sweet-tart chewiness that pairs so well with the sausage.
1 to 2 eggs, lightly beaten: These act as a binder to hold all our yummy ingredients together.
1/3 cup fresh parsley, chopped: For a pop of color and a touch of brightness.
2.5 to 3.5 cups low sodium turkey or chicken stock or broth: This is what brings moisture and depth of flavor to the stuffing. Low sodium is key so you can control the saltiness.
8 tbsp butter, melted, divided: Butter makes everything better, right? We’ll use some for cooking and some for that golden, crispy topping!

How to Make It

Alright, let’s get cooking! It’s easier than you think.

Preheat your oven: Get your oven warmed up to 350°F (175°C). This ensures everything bakes up perfectly.
Toast the bread: Spread your cubed bread out on a baking sheet. Pop it into the oven for about 10-15 minutes, or until it’s lightly toasted and a little firm. This step is super important so your stuffing doesn’t get mushy.
Cook the sausage: While the bread is toasting, grab a big skillet and cook your breakfast sausage over medium heat. Break it up with your spoon as it cooks until it’s nicely browned. Once it’s done, drain off any extra fat.
Sauté the veggies: Toss the diced onion and chopped celery into the same skillet with the sausage. Cook them until they start to soften up, which should take about 5-7 minutes.
Add the herbs: Now, stir in your chopped rosemary, sage, and thyme. Let them cook for about a minute until you can really smell their amazing fragrance.
Season to perfection: Give everything a good sprinkle of salt and pepper. Taste it and adjust if needed – you want those flavors to sing!
Combine the stars: In a really large bowl, combine your toasted bread cubes, the savory sausage mixture, the chopped apple, and those lovely dried cranberries.
Whip up the binder: In a separate small bowl, whisk together your lightly beaten eggs and the chopped fresh parsley.
Mix it all together: Pour the egg and parsley mixture over the bread mixture. Gently toss everything with your hands or a big spoon until it’s all nicely coated.
Moisten with broth: Now, gradually add your stock or broth, about a half cup at a time. Toss after each addition until the bread is moistened but definitely not soggy. You want it moist, not swimming!
Butter it up: Melt 6 tablespoons of butter in that same skillet you used for the sausage (no need to wash it!). Add the bread mixture to the skillet and toss it around to get it all coated in that delicious melted butter.
Into the dish: Transfer the stuffing mixture into a greased baking dish. A 9×13 inch dish usually works perfectly.
Top with butter: Drizzle the remaining 2 tablespoons of melted butter evenly over the top of the stuffing. This is our secret to a beautiful, golden crust!
First bake: Cover the baking dish tightly with foil and bake for 20 minutes. This lets all those flavors meld together.
Crisp it up: Remove the foil and bake for another 10-15 minutes. Keep an eye on it until the top is gorgeously golden brown and wonderfully crispy.

Substitutions & Additions

This recipe is fantastic as is, but feel free to play around and make it your own!

Bread: If you don’t have day-old bread, you can toast fresh bread cubes until they are quite dry. Cornbread makes a delicious, slightly sweet variation!
Sausage: For a vegetarian option, use a plant-based sausage or simply increase the amount of veggies and herbs.
Fruit: Pears can be used instead of apples for a different sweet note. You could also add a handful of fresh or frozen cranberries (add them in the last 10 minutes of baking if using fresh).
Nuts: Toasted pecans or walnuts would add a lovely crunch and nutty flavor. Add them with the bread mixture.
Spice: If you like a little heat, add a pinch of red pepper flakes with the herbs.

Tips for Success

A few little tricks can make this stuffing truly spectacular!

Don’t skip toasting the bread: This is crucial for texture. Soggy stuffing is a stuffing sadness.
Don’t over-moisten: Add the broth gradually. You can always add more, but you can’t take it away! You want it moist, not mushy.
Prep ahead: You can toast your bread and cook the sausage mixture (up to step 5) a day in advance. Store them separately in airtight containers at room temperature. Then, on the day of, just combine everything and bake!
Properly grease your dish: This prevents sticking and helps create that lovely crust.

How to Store It

Leftovers are the best, aren’t they?

Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through. You can remove the foil for the last few minutes to re-crisp the top.

FAQs

Here are a few common questions about this delightful stuffing:

Can I make this stuffing ahead of time? Yes! You can assemble the stuffing (up to step 10) the day before and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed, possibly adding a few extra minutes to the covered baking time if it’s very cold.
What kind of bread is best? A sturdy bread that isn’t too soft works best. Day-old baguette, sourdough, or ciabatta are excellent choices. Avoid very soft white sandwich bread, as it can become mushy.
How do I get a really crispy topping? Ensure you don’t over-moisten the bread mixture. Also, removing the foil for the final bake is key to achieving that perfect golden-brown, crispy top. You can even turn on the broiler for the last minute or two (watch it very carefully!) for extra crispiness.

Sausage Stuffing with Cranberries and Apples

A wonderfully savory, slightly sweet, and delightfully textured stuffing with sausage, cranberries, and apples, perfect for holiday gatherings. Surprisingly easy to make.

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Prep Time 25

Cook Time 35

Servings 10 people

Equipment

Baking Sheet
Large skillet
Large bowl
Small bowl
9x13 inch baking dish greased

Ingredients

Main ingredients

8 cups bread, cubed ciabatta, sourdough, French, etc.; day-old
1 lb breakfast sausage your favorite kind
1 onion diced
1 cup celery chopped
1.5 tbsp fresh rosemary chopped
1.5 tbsp fresh sage chopped
2 tsp fresh thyme chopped
salt and pepper to taste
1 Granny Smith apple chopped
1 cup dried cranberries
1 to 2 eggs lightly beaten
1 third cup fresh parsley chopped
2.5 to 3.5 low sodium turkey or chicken stock or broth
8 tbsp butter melted, divided

Instructions

Preheat your oven to 350°F (175°C).
Spread cubed bread on a baking sheet and toast in the oven for 10-15 minutes until lightly toasted and firm.
Cook breakfast sausage in a large skillet over medium heat, breaking it up until browned. Drain off excess fat.
Add diced onion and chopped celery to the same skillet and cook until softened, about 5-7 minutes.
Stir in chopped rosemary, sage, and thyme. Cook for about a minute until fragrant.
Season with salt and pepper to taste.
In a large bowl, combine toasted bread cubes, sausage mixture, chopped apple, and dried cranberries.
In a separate small bowl, whisk together lightly beaten eggs and chopped parsley.
Pour the egg and parsley mixture over the bread mixture and gently toss to coat.
Gradually add stock or broth, about a half cup at a time, tossing after each addition until moistened but not soggy.
Melt 6 tablespoons of butter in the skillet. Add the bread mixture and toss to coat.
Transfer the stuffing mixture to a greased 9x13 inch baking dish.
Drizzle the remaining 2 tablespoons of melted butter evenly over the top.
Cover the baking dish tightly with foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes until the top is golden brown and crispy.

Notes

You can toast your bread and cook the sausage mixture (up to step 5) a day in advance. Store them separately in airtight containers at room temperature. Then, on the day of, just combine everything and bake! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat covered in a 350°F (175°C) oven until heated through, removing foil for the last few minutes to re-crisp the top.