Sausage, Apple and Cranberry Stuffing

In our house we make two kinds of stuffing … this one with loads of interesting flavors for the foodies, and the good old standard: Stove Top Stuffing.  This stuffing recipe combines seasonal flavors to take an otherwise average dish to a whole new level.


  • 5 ¼ Cups Cubed Bread (White, Wheat, or Italian – Even Combos!)
  • 1 Lb Ground Turkey Sausage
  • 1 Cup Chopped Onion
  • ¾ Cup Chopped Celery
  • 2 ½ Tsp Dried Sage
  • 1 ½ Tsp Dried Rosemary
  • ½ Tsp Dried Thyme
  • 1 Golden Delicious Apple, Cored and Chopped
  • ¾ Cup Dried Cranberries
  • 1/3 Cup Minced Parsley
  • ¾ Cup Stock (Plus extra if you like a wetter stuffing)
  • 4 Tbs Unsalted Butter, Melted


  1. Preheat oven to 350 degrees F.
  2. Spread the bread cubes in a single layer on a large baking sheet.
  3. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.
  4. Transfer toasted bread cubes to a large bowl.
  5. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
  6. Add the celery, sage, rosemary, and thyme.
  7. Cook while stirring, for two minutes to blend flavors.
  8. Pour the sausage mixture over bread in a bowl.
  9. Mix in chopped apples, dried cranberries, and parsley. (Recipe be made up to this point the night before.  Just spread into a casserole dish lightly sprayed with Pam, cover and refrigerate. Then bring the dish to room temperature before continuing on with the recipe.)
  10. Drizzle the stock and melted butter over the top, and mix lightly. (If you like wetter stuffing, add more stock until the texture is reached.)
  11. Bake at 350 degrees F until heated through, 30 to 45 minutes.