Description
This Sausage Cranberry Apple Stuffing is a festive and flavorful side dish perfect for holiday dinners. It combines savory ground sausage, fresh sage and rosemary, sweet diced apples, and tart cranberries with hearty bread cubes, all baked together to create a moist and aromatic stuffing that complements any roast.
Ingredients
Scale
Vegetables & Fruit
- 1 yellow onion, diced
- 2 celery stalks, sliced
- 1 apple, diced
- 1 cup fresh cranberries
Meat & Dairy
- 2 tablespoons unsalted butter
- 1 pound ground sausage
Herbs & Spices
- 1 teaspoon kosher salt
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh rosemary, chopped
Liquids
- 2 cups chicken stock
Other
- 12 ounces bread cubes
Instructions
- Preheat Oven: Preheat the oven to 350º F (175º C). Grease a 9×13 inch casserole dish to prepare it for the stuffing.
- Sauté Vegetables: In a skillet over medium-high heat, melt the butter. Add the diced onion and sliced celery, sautéing for 4 to 5 minutes until they become tender and fragrant.
- Cook Sausage: Add the ground sausage to the center of the pan. Crumble it as it cooks, continuing until no pink remains, about 8 minutes. Drain any excess liquids to keep the stuffing from becoming soggy.
- Add Flavorings and Fruit: Stir in the kosher salt, fresh sage, fresh rosemary, diced apple, fresh cranberries, and chicken stock. Mix well and cook for 5 to 7 minutes, until the cranberries begin to pop, releasing their tart juice.
- Combine with Bread Cubes: Place the bread cubes into the greased casserole dish. Pour the sausage and fruit mixture over the bread cubes, then toss everything together until well combined and the bread is evenly coated.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 20 minutes to allow flavors to meld and bread to absorb moisture.
- Bake Uncovered and Rest: Remove the foil and continue baking uncovered for another 20 minutes to achieve a slightly crisp top. Remove from the oven and allow the stuffing to rest for at least 5 minutes before serving to set flavors.
Notes
- You can use day-old bread for better texture absorption.
- Adjust the amount of sage and rosemary to your taste preference.
- For a spicy twist, add a pinch of crushed red pepper flakes when cooking the sausage.
- Use a mix of sourdough and white bread cubes for more depth of flavor.
- Leftover stuffing can be reheated in the oven covered with foil to retain moisture.