Sausage Apple Cranberry Stuffing

This Thanksgiving, serve this epic Sausage Apple Cranberry Stuffing! Cubed sourdough and whole grain bread is tossed with browned turkey sausage, crisp apples and dried cranberries is the just the start for this delicious stuffing with lots of flavor. Serves 8+ in about an hour.

Course Side Dishes

Cuisine American

Keyword sausage stuffing, side dish, stuffing, Thanksgiving

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings or more

Calories 293

Author Laurie McNamara

Ingredients

olive oil spray
10 ounces sourdough diced into 1/2 to 1 inch pieces
10 ounces whole grain bread diced into 1/2 to 1 inch pieces
1 pound turkey sausage
1 medium honeycrisp apple cored and diced
1 medium granny smith apple cored and diced
3/4 cup dried cranberries reduced sugar
1/4 cup parsley minced, plus more for serving
1 large yellow onion
3/4 cup celery sliced
kosher salt to taste
1 tablespoon rubbed sage
1½ teaspoons crushed dried rosemary
1/2 teaspoon dried thyme
2 cups turkey stock or more as needed
1/4 cup salted butter melted
black pepper freshly ground, to taste

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃) and spray a deep sided roasting pan with olive oil spray.
In a single layer (or closest to one as possible) arrange the cubed bread. Bake for 10 minutes. Bread should not be browned but mimic stale bread in texture.
Meanwhile, spray a nonstick skillet with olive oil and cook the turkey sausage until fully cooked, no longer pink and deeply golden in spots. Once cooked add it all to the roasting pan with the bread.
Spray the skillet (used for the sausage) again with olive oil. Since the turkey sausage is leaner than pork sausage, there won't be much (if any) fat in the pan afterwards. Sauté the onions and celery with a pinch of kosher salt until the onions are soft and translucent.
Once tender, add in the rubbed sage, rosemary and thyme. Stir and cook for a mintues.
To the pan with the bread and sausage add the diced apples, cranberries and parsley. Add the onion mixture to the pan and toss well to combine.
Pour the stock (adding more if desired or needed) and butter over the stuffing. Toss one final time before, spreading evenly in the pan and baking uncovered in your 350° oven for 40 minutes. Rotating the pan half way through.
Transfer the stuffing to a large serving bowl and top with fresh minced parsley and ground black pepper.

Nutrition