Cranberry, Sausage and Apple Stuffing

  • Recipe By
  • Published Jun 8th
  • Ready In1h 35m
  • Servings20
  • Calories195
A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Cranberry, Sausage and Apple Stuffing Ingredients

The following are the ingredients needed to make delicious Cranberry, Sausage and Apple Stuffing for 20 servings:

  • 1 pound sweet Italian sausage, casings removed
  • 1/4 cup butter
  • 6 cups coarsely chopped leeks
  • 3 tart apples - peeled, cored and chopped
  • 2 cups chopped celery
  • 4 teaspoons poultry seasoning
  • 2 teaspoons dried rosemary, crushed
  • 1 cup dried cranberries
  • 12 cups white bread cubes, baked until slightly dry
  • 1 1/3 cups chicken stock
  • salt and black pepper to taste

Cranberry, Sausage and Apple Stuffing Cooking Instructions

  • Prep15m
  • Cook1h 20m
  • Ready In1h 35m

To cook Cranberry, Sausage and Apple Stuffing, you need about 15 minutes of preparation time. The time needed to cook this Cranberry, Sausage and Apple Stuffing is about 1 hour 20 minutes , and you can serve your Cranberry, Sausage and Apple Stuffing within 1 hour 35 minutes . The following are the steps to cook Cranberry, Sausage and Apple Stuffing easily:

  1. 1 Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  2. 2 Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  3. 3 Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 195 calories; 7.7 grams of fat; 26.6 grams of carbohydrates; 5.7 grams of protein; 15 milligrams of cholesterol; 468 milligrams of sodium.

  1. Dec 5th 2011

    I took a chance and cooked this in a Crock Pot, because I didn't have any more oven space available. It was fantastic! I set it at Low for 4 hours. The recipe was followed exactly otherwise.

  2. Dec 1st 2008

    This stuffing is incredible! Instead of leeks, I used 4 cups of chopped onion. I also used Bob Evans Pork Sausage instead of sweet italian sausage. This was so moist and full of flavor. ...

  3. Nov 25th 2007

    Really 4.5 stars because of my "liquid dilemma"...see below.This is the best stuffing/dressing I have ever eaten. I've never been one to put sausage in my dressing...it just seemed too "un ...

  4. Nov 24th 2006

    We have served this several years in a row and LOVE it. I do alter it a smidge by adding a little more chicken broth at the end (which I believe the directions forgot to tell you to add in t ...

  5. Nov 21st 2006

    I tried this recipe about 3 years ago from allrecipes.com and my whole family loves it! It's the only stuffing recipe I use now. I don't go to the extent of drying my own bread cubes. I bu ...

  6. Nov 30th 2005

    I don't normally eat stuffing but this one is terrific and my family loves it. Even my four year old niece likes it. I use pedridge farm corn bread crumbs instead of white bread crumbs whic ...

  7. Nov 21st 2004

    I got lots of great feedback on this stuffing. I made it to take to my daughter's Thanksgiving feast at school this week. I used 4 cups of onions instead of the leeks. It seemed like an a ...

  8. Dec 1st 2003

    This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the time:)It made two pans (11x9) and i made one without onions and one ...

  9. Nov 24th 2001

    Excellent, easy, and delicious. I did use the leeks - and three large leeks measured out to the 6 cups. I was worried about the large amount of leeks in the recipe, but they were an excell ...