Apple, Cranberry and Sausage Stuffing

Evan?s Cranberry, Apple and Sausage Stuffing


  • 1 1/2 cups cubed whole wheat bread
  • 2 cups cubed white bread
  • 2 cups cubed sourdough bread
  • 1 pound sage pork sausage, ground
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 3 teaspoons sage
  • 2 teaspoons rosemary
  • 1/2 teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh Italian parsley
  • 1 cup turkey stock
  • 4 tablespoons unsalted butter, melted
  • 1 egg, beaten


  1. Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock, egg and melted butter, and mix lightly.
  4. Pour into 9x13? baking dish and cover with foil.  Bake at 350 degree F for 45 minutes.  Uncover and bake 10 to 15 more minutes.

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