If you’re looking for a stuffing recipe that truly shines with cozy, comforting flavors, you’ve got to try my Sausage and Herb Stuffing with Apples and Cranberries Recipe. It’s the kind of dish that brings everyone to the table, with its savory sausage, fresh herbs, sweet apples, and tart cranberries all mingling perfectly. I absolutely love how this stuffing turns out—crispy on the edges, tender inside, and full of bold, balanced flavors that make every bite a little celebration of fall and holiday cheer. Trust me, once you make this, it’ll become a go-to for your special dinners!
Why You’ll Love This Recipe
- Comforting Flavor Combo: The blend of sausage, herbs, apples, and cranberries creates a perfect harmony of savory and sweet.
- Versatile Use: Great both as a side dish or to stuff your holiday turkey for that next-level stuffing experience.
- Make-Ahead Friendly: You can prep parts ahead of time to ease the stress on big cooking days.
- Crowd-Pleaser: My family goes crazy for this every holiday—something I bet your guests will adore, too.
Ingredients You’ll Need
Each ingredient brings something special to this Sausage and Herb Stuffing with Apples and Cranberries Recipe. I like to use whole wheat bread for some extra nuttiness, but honestly, any good quality bread works. Choosing the right sausage and fresh herbs really sets the foundation for flavor here, so I’ll share a few tips to get the best results.
- Bread cubes: Day-old or slightly stale bread is best—it soaks up the broth without turning mushy.
- Unsalted butter: Controls the saltiness and adds a rich mouthfeel when sautéing veggies and sausage.
- Onion: Provides that sweeter, aromatic base; I go for yellow or sweet onions.
- Celery: Adds a subtle crunch and freshness; thin slices cook more evenly.
- Salt & black pepper: Simple seasonings that bring out all the flavors.
- Mushrooms: Earthy mushrooms balance the sweetness of apples and cranberries beautifully.
- Dried thyme, sage, and parsley: If you have fresh herbs, even better! They really brighten up this stuffing.
- Mild Italian sausage: Using mild keeps the dish approachable, but you can dial up the heat with spicy sausage if you want.
- Apples: I prefer crisp, tart apples like Granny Smith to contrast the sausage richness.
- Low-sodium chicken broth: Keeps the stuffing moist without overpowering the other flavors.
- Optional dried cranberries: They add a lovely pop of tart sweetness—don’t skip if you love that flavor combo!
Variations
I like to think of this Sausage and Herb Stuffing with Apples and Cranberries Recipe as a canvas that you can easily tweak depending on your tastes or dietary needs. I’ve tried several variations, and it’s fun to switch things up while keeping those core flavors intact.
- Vegetarian Version: I swapped out the sausage for extra mushrooms and roasted butternut squash once, and it was surprisingly hearty and satisfying.
- Spice it Up: Adding a pinch of red pepper flakes to the sausage mix brings a nice kick that my family loves.
- Nutty Crunch: Toasted pecans or walnuts stirred in at the end add great texture contrast.
- Herb Variations: Sometimes I add rosemary or marjoram when I’m feeling adventurous—just a little goes a long way!
How to Make Sausage and Herb Stuffing with Apples and Cranberries Recipe
Step 1: Toast the Bread Cubes to Golden Perfection
Preheat your oven to 300°F (149°C). Spread your bread cubes evenly across two large baking sheets, and bake for about 15 minutes until they’re lightly browned and crisp—not burnt! This step is crucial because it prevents soggy stuffing and adds that wonderful texture we all crave. You’ll notice the kitchen smells amazing already—it’s one of my favorite parts.
Step 2: Sauté Your Veggies, Herbs, and Sausage
Heat butter in a large skillet over medium-high heat. Toss in diced onions, sliced celery, salt, and pepper, and sauté for about 4 minutes until they begin to soften. Then add the mushrooms along with your thyme, sage, and parsley. Stir and cook for another 3 minutes so all those flavors meld beautifully.
Next up, squeeze the sausage meat out of its casing straight into the skillet. Break it up with your spoon and add the apples. Cook everything together for about 4 minutes until the sausage is just cooked through and the apples start to soften. This mixture fills the kitchen with the most comforting aroma—at this point, you’ll probably want to sample a bit (I won’t judge!).
Step 3: Combine and Bake (or Stuff!)
Transfer the sausage and apple mixture into your bowl of toasted bread cubes. Pour in the chicken broth and sprinkle in the dried cranberries if you’re using them. Stir everything gently so the bread absorbs all those lovely flavors without turning mushy.
If you’re stuffing a turkey, make sure the stuffing cools completely before filling the bird—that’s a food safety must. But if you’re baking it separately like I usually do, preheat your oven to 350°F (177°C), spoon the stuffing into a greased 9×13-inch baking dish, and bake for 40 to 45 minutes. You’re aiming for a lightly browned, crispy top with soft, flavorful stuffing beneath.
Pro Tips for Making Sausage and Herb Stuffing with Apples and Cranberries Recipe
- Don’t Skip Toasting the Bread: This step adds texture and prevents a soggy mess; I’ve tried skipping it, and it just isn’t the same.
- Use Mild Sausage for a Crowd-Pleasing Flavor: Spicy sausage is great, but mild keeps it accessible—plus, you can always add heat later with pepper flakes.
- Add Apples Last in the Skillet: This keeps them tender but distinct, so they don’t turn to mush.
- Cool Before Stuffing the Turkey: Avoids food safety risks and helps your turkey cook evenly.
How to Serve Sausage and Herb Stuffing with Apples and Cranberries Recipe
Garnishes
I love finishing this stuffing with a sprinkle of freshly chopped parsley or sage right before serving. It adds a pop of color and a burst of herbal freshness that brightens the rich flavors. Sometimes, I even add a few extra dried cranberries on top for a pretty, inviting look that guests appreciate.
Side Dishes
This stuffing pairs beautifully with classic roasted turkey or chicken, but I’m also a fan of serving it alongside sautéed green beans, glazed carrots, and creamy mashed potatoes. For a fresher contrast, a crisp autumn salad with pomegranate seeds and toasted pecans works wonders too.
Creative Ways to Present
For holidays or special dinners, I’ve tried serving this stuffing in mini cast iron skillets or cute ramekins so everyone gets their own portion with a crispy top. It makes the meal feel extra special and restaurant-worthy—plus, leftovers are easy to reheat this way too!
Make Ahead and Storage
Storing Leftovers
I like to cover leftover stuffing tightly with foil or store it in airtight containers. In my experience, it keeps well in the refrigerator for up to 5 days. Reheating in the microwave works fine—just add a splash of broth or cover loosely to avoid drying out.
Freezing
If you have leftover stuffing or want to prep ahead, freezing works great. I bake the stuffing fully, then freeze in a sealed container for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the fridge, let it come to room temp, and then heat in the oven at 350°F for about 20–25 minutes. It comes out almost as good as fresh!
Reheating
To keep that crispy top when reheating, I prefer the oven over the microwave. Just bake leftovers in a preheated 350°F oven until warm all the way through (about 15-20 minutes). Adding a little broth or covering loosely with foil prevents the stuffing from drying out. This technique really revives those delicious textures.
FAQs
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Can I make the Sausage and Herb Stuffing with Apples and Cranberries Recipe vegetarian?
Absolutely! Simply replace the sausage with extra mushrooms or roasted butternut squash for a hearty texture. Use vegetable broth instead of chicken broth, and follow the same cooking instructions. The combination of herbs, apples, and cranberries still makes a wonderfully flavorful stuffing.
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What type of bread works best for this stuffing?
Any bread that’s slightly stale or a day old is ideal. I typically use whole wheat for extra flavor and texture, but white bread, sourdough, or even a rustic country loaf all make great choices. The key is to toast the bread cubes so they absorb the broth without getting soggy.
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Can I prepare this stuffing ahead of time?
Yes! For best flavor and texture, prepare through the sausage and vegetable cooking step, then store the sausage/apple mixture in the fridge overnight. Keep the toasted bread cubes at room temperature, lightly covered. Combine and bake on the day you plan to serve. You can also bake the entire dish ahead and freeze it for up to 3 months.
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How do I safely stuff a turkey with this recipe?
Make sure the stuffing has cooled completely before using it to stuff the turkey to prevent any food safety risks. Stuff the turkey loosely to help it cook evenly and avoid overfilling, which could cause uneven cooking or even foodborne illness.
Final Thoughts
This Sausage and Herb Stuffing with Apples and Cranberries Recipe has truly become one of my family’s all-time favorites—comforting, flavorful, and a little bit special. Whether you’re making it for a holiday feast or just because, I promise it’ll bring warm smiles all around your table. I encourage you to give it a try and make it your own, with all those cozy, herbaceous, sweet, and savory notes that just say home. Happy cooking!
Print
Sausage and Herb Stuffing with Apples and Cranberries Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8-10
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sausage & Herb Stuffing is a warm, savory side dish perfect for holiday meals. It combines crispy toasted bread cubes with a flavorful mixture of Italian sausage, aromatic herbs, sautéed vegetables, diced apples for sweetness, and optional dried cranberries. The stuffing can be baked separately or used to stuff a turkey, offering a classic balance of hearty and fresh flavors with a crispy, golden top.
Ingredients
Bread
- 10 cups (400g) cubed bread (any bread works; usually whole wheat)
Sautéed Vegetables & Herbs
- 2 Tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (about 100g) roughly chopped mushrooms
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
Sausage & Fruit
- 1 pound (454g) uncooked mild Italian sausage
- 2 cups (240g) diced apples (about 2 medium apples)
- 2 and 1/4 cups (540ml) low-sodium chicken broth
- Optional: 2/3 cup (80g) dried cranberries
Instructions
- Toast the Bread: Preheat the oven to 300°F (149°C). Spread the cubed bread evenly on two large baking sheets. Bake for 15 minutes until the bread is lightly browned and crisp. Transfer the toasted cubes to a large bowl and set aside.
- Sauté Vegetables and Herbs: Heat the butter in a large skillet over medium-high heat. Add diced onion, sliced celery, salt, and pepper, sautéing for about 4 minutes until the vegetables begin to soften. Add mushrooms, thyme, sage, and parsley; cook for an additional 3 minutes, allowing the herbs and mushrooms to release their flavors.
- Cook Sausage and Apples: Remove the sausage from its casing and add to the skillet with the vegetable mixture. Break the sausage up with a spoon and stir in the diced apples. Continue cooking for about 4 minutes, until the sausage is nearly cooked through and the apples have softened slightly.
- Combine Ingredients: Remove the skillet from heat and stir the sausage and apple mixture into the toasted bread cubes. Pour the low-sodium chicken broth over the mixture and add dried cranberries if using. Stir well to combine all ingredients evenly.
- Prepare for Baking: If stuffing a turkey, allow the stuffing to cool completely before using. To bake separately, increase oven temperature to 350°F (177°C). Grease a 9×13-inch or a 3- to 4-quart baking dish. Transfer the stuffing mixture into the prepared dish, spreading it evenly.
- Bake the Stuffing: Bake the stuffing for 40 to 45 minutes, or until the top is lightly browned and crisp. Remove from the oven and garnish with fresh herbs if desired. Serve warm.
- Storage and Reheating: Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat covered in the microwave. For freezing, store baked stuffing for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and reheat in a 350°F (177°C) oven for 20–25 minutes.
Notes
- Make Ahead & Freezing Instructions: For maximum flavor, prepare the recipe up to step 2. Store the cooked sausage-vegetable-apple mixture refrigerated overnight and keep the toasted bread cubes lightly covered at room temperature. Assemble and bake the next day.
- To freeze, bake the stuffing first, then freeze for up to 3 months. Reheat in the oven before serving.
- Vegetarian Option: Substitute Italian sausage with extra mushrooms or diced butternut squash and use vegetable broth instead of chicken broth. Follow the same cooking steps.
- Special Tools: Large baking sheets, glass mixing bowl, and a 9×13-inch or 3- to 4-quart baking dish are recommended for best results.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg
