Introduction
Oh, the holidays! There’s just something magical about this time of year, isn’t there? The crisp air, the twinkling lights, and of course, the incredible aromas wafting from the kitchen. And speaking of kitchen magic, let me tell you about this Cranberry Apple Sausage Stuffing. It’s the kind of recipe that instantly makes your house feel like home, bursting with cozy flavors and that undeniable comfort food hug. I remember the first time I made it – it was a bit of an experiment, but from the first bite, I knew I’d stumbled upon a winner. It’s so incredibly easy to whip up, and the taste? Pure bliss. Get ready to impress everyone with this absolute gem!
Why You’ll Love This Recipe
- Fast: Perfect for busy cooks who want big flavor without a fuss.
- Easy: Simple steps that even beginner bakers can master.
- Giftable: Makes a fantastic homemade gift for neighbors and friends.
- Crowd-pleasing: A guaranteed hit at any gathering, from Thanksgiving to casual dinners.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create this masterpiece:
- 8-10 cups bread, cubed: I love using a mix of day-old ciabatta, sourdough, or even French bread. The slightly stale bread soaks up all those delicious flavors beautifully.
- 1 lb breakfast sausage: Sage-flavored is my go-to for that classic stuffing taste, but feel free to use your favorite!
- 1 onion, diced: A sweet or yellow onion works best here, providing a lovely base flavor.
- 1 cup celery, chopped: This adds a subtle crunch and freshness.
- 1.5 tbsp fresh rosemary, chopped: That piney, aromatic flavor is simply divine.
- 1.5 tbsp fresh sage, chopped: The queen of fall herbs, essential for any good stuffing.
- 2 tsp fresh thyme, chopped: A little goes a long way with thyme; it adds a lovely earthy note.
- Salt and pepper to taste: The perfect seasoning to bring out all the flavors.
- 1 Granny Smith apple, chopped: The tartness of the apple cuts through the richness of the sausage and adds a delightful sweetness.
- 1 cup dried cranberries: These little bursts of tartness and sweetness are a game-changer!
- 1-2 large eggs, lightly beaten: Our binder to hold all this goodness together.
- 1/3 cup fresh parsley, chopped: For a pop of color and a hint of freshness.
- 2.5 – 3.5 cups low-sodium turkey or chicken stock: This is what moistens everything and makes it taste so rich. Start with 2.5 cups and add more if you like it super moist.
- 8 tbsp butter, melted, divided: Butter is our best friend in the kitchen, adding richness and helping everything brown nicely.
How to Make It
Alright, let’s get this party started! You’ll be amazed at how simple this is.
- Preheat your oven: Get your oven warmed up to 350°F (175°C). This is your signal to get cooking!
- Toast the bread: Spread your cubed bread out on a baking sheet. Pop it in the oven for about 10-15 minutes, or until it’s lightly golden and a little firm. This step is key to preventing soggy stuffing!
- Cook the sausage: While the bread is toasting, grab a large skillet and cook your breakfast sausage over medium heat. Break it up as it cooks until it’s nicely browned. Carefully drain off any extra grease – we want flavor, not excess fat!
- Sauté the veggies: Add your diced onion and chopped celery right into the same skillet with the sausage. Cook them until they’ve softened up, usually about 5-7 minutes. They’ll start to smell amazing!
- Add the herbs: Stir in your chopped rosemary, sage, and thyme. Let them cook for just about 1 minute more until they’re super fragrant. Oh, that aroma!
- Season it up: Now’s the time to season with a pinch of salt and pepper. Taste as you go – you’re the boss of the flavor!
- Combine the stars: In a nice, big mixing bowl, combine your toasted bread cubes, the savory sausage and vegetable mixture, your chopped apple, and those lovely dried cranberries.
- Prepare the binder: In a separate, smaller bowl, whisk together your lightly beaten eggs and fresh parsley. This is like the glue that holds our delicious stuffing together.
- Moisten the magic: Pour the egg and parsley mixture over the bread mixture. Then, start adding the stock, about 2.5 cups at first. Toss everything gently to make sure the bread cubes are nicely moistened. If you like your stuffing a little wetter, add the remaining stock, a little at a time, until it’s just right for you.
- Get ready to bake: Pour all this glorious stuffing into a greased 9×13 inch baking dish. Make sure to grease it well so nothing sticks!
- Butter it up: Drizzle about half of your melted butter over the top of the stuffing.
- First bake: Cover the baking dish snugly with foil. Bake it for 20 minutes. This lets all those flavors meld together beautifully.
- Crisp it up: Now, remove the foil and pop it back into the oven for another 10-15 minutes. You’re looking for that gorgeous golden brown, slightly crispy topping. Pure perfection!
Substitutions & Additions
This recipe is fantastic as is, but I love getting a little creative in the kitchen! Here are some ideas:
- Bread: Don’t have the exact breads listed? No worries! Stale challah, cornbread, or even whole wheat bread can work. Just make sure it’s a day or two old.
- Sausage: Try a spicy Italian sausage or even plant-based sausage for a vegetarian option.
- Apple: A Honeycrisp or Fuji apple would also be delicious if you don’t have Granny Smith on hand.
- Add-ins: For extra texture and flavor, consider adding chopped toasted pecans or walnuts, sautéed mushrooms, or even a handful of chopped dried cherries.
- Herbs: If fresh herbs are hard to come by, you can use dried. Use about 1/3 of the amount (so, 1/2 tbsp dried rosemary, 1/2 tbsp dried sage, and about 2/3 tsp dried thyme).
Tips for Success
A few little secrets from my kitchen to yours to ensure your stuffing is absolutely perfect:
- Don’t skip the bread toasting: This is crucial for texture. Soggy bread makes for sad stuffing!
- Let the bread dry out: If your bread is super fresh, leave it cubed and out on the counter for a few hours, or even overnight, to dry out a bit before toasting.
- Taste and adjust seasoning: Always taste your mixture before baking. Does it need more salt? A pinch of black pepper? You’re the chef!
- Prep ahead: You can toast the bread and cook the sausage/veggie mixture a day in advance. Store them separately in airtight containers in the refrigerator. Then, on the day of, just assemble and bake!
- Don’t overmix: When you’re tossing everything together, be gentle. We want the bread cubes to hold their shape.
How to Store It
Leftovers are the best, right? Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through, for that just-baked taste. You can also microwave it, but the oven gives you the best texture!
FAQs
Can I make this stuffing ahead of time?
Absolutely! You can toast the bread and cook the sausage and vegetable mixture a day in advance. Store them separately in airtight containers in the fridge. On the day of, assemble, add the wet ingredients, and bake.
Is it okay to use regular milk instead of stock?
While stock provides a richer flavor, you could technically use milk in a pinch. However, for the best taste and moisture, I highly recommend sticking with chicken or turkey stock.
My stuffing seems a little dry. What can I do?
No worries! If your stuffing seems a bit dry after the initial bake, you can add a splash more stock or even a little melted butter before you pop it back in to crisp up. Just be sure to only add enough to reach your desired moistness.
Can I make this vegetarian?
Yes! Simply omit the sausage and increase the sautéed vegetables. You might want to add a bit more herbs or even some sautéed mushrooms for extra savory flavor. Use vegetable stock instead of chicken or turkey stock.
Cranberry Apple Sausage Stuffing
Equipment
- Baking Sheet
- Large skillet
- Mixing bowl
- Small Mixing Bowl
- 9x13 inch baking dish Greased
- foil
Ingredients
Hauptzutaten
- 8 cups bread, cubed day-old ciabatta, sourdough, or French bread
- 1 lb breakfast sausage sage-flavored recommended
- 1 onion, diced sweet or yellow onion
- 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
- 1.5 large eggs, lightly beaten
- 1 cup fresh parsley, chopped
- 2.5 cups low-sodium turkey or chicken stock start with 2.5 cups, add more if desired
- 8 tbsp butter, melted divided
Instructions
- Preheat your oven to 350°F (175°C).
- Spread cubed bread on a baking sheet and toast for 10-15 minutes until lightly golden and firm.8 cups bread, cubed
- While bread toasts, cook breakfast sausage in a large skillet over medium heat until browned. Drain excess grease.8 cups bread, cubed
- Add diced onion and chopped celery to the same skillet with sausage. Cook until softened, about 5-7 minutes.8 cups bread, cubed
- Stir in chopped rosemary, sage, and thyme. Cook for 1 minute until fragrant.8 cups bread, cubed
- Season the sausage and vegetable mixture with salt and pepper to taste.8 cups bread, cubed
- In a large mixing bowl, combine toasted bread cubes, sausage/vegetable mixture, chopped apple, and dried cranberries.8 cups bread, cubed
- In a separate small bowl, whisk together lightly beaten eggs and fresh parsley.8 cups bread, cubed
- Pour the egg and parsley mixture over the bread mixture. Add 2.5 cups of stock and toss gently to moisten. Add more stock if a wetter consistency is desired.8 cups bread, cubed
- Pour the stuffing into a greased 9x13 inch baking dish.
- Drizzle about half of the melted butter over the top of the stuffing.8 cups bread, cubed
- Cover the baking dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes until the topping is golden brown and slightly crispy.