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Sausage and Apple Stuffing (Cranberries and Walnuts)

sausageapplestuffingcranberrieswalnutsHomemade stuffing loaded with fresh herbs, cranberries, apples and sausage.

1¼ lbs hot Italian sausage, casings removed
4 ribs celery, finely chopped
1 large yellow onion, finely chopped
8 cloves garlic, minced
¾ cup fresh cranberries or 1 cup dried cranberries
1½ cups vegetable stock
½ cup salted butter, cut into cubes
12 cups seasoned stuffing cubes
1½ cups apples, chopped into small cubes
½ cup walnuts, chopped
1 tsp. dried sage leaves
1½ tsp. dried thyme
1 tsp. dried rosemary
¼ tsp. black pepper
¼ tsp. sea salt
1½ cups apple cider or juice

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a deep 9x13" baking dish; set aside.

In a large skillet or Dutch oven cook the sausage, celery, onion, garlic and cranberries over medium heat, stirring frequently, for 10 minutes. Using a slotted spoon transfer the ingredients to a clean plate and quickly drain any remaining liquid from the pan.

Transfer cooked sausage mixture back to the skillet. Add in vegetable stock and mix well to combine. Add butter and cook for 1-2 minutes, stirring constantly, until the butter is completely melted. Remove pan from the heat.

Stir in the bread cubes, apples, walnuts, sage, thyme, rosemary, pepper, salt and cider; stir well to combine. Transfer to prepared baking dish.

Cover the pan with aluminum foil and bake for 35 minutes. Uncover the dish bake for an additional 10 minutes, or until the top is lightly browned.

Makes 16 servings.

Cook's Notes:

  • You may use sweet Italian sausage instead of spicy, if desired.
  • You may omit the walnuts completely, if desired, or substitute almonds or pecans in their place.
  • You may use unsalted butter if that's all you have, just increase the salt in the recipe by a ¼ tsp.
  • Make-Ahead: You may prepare the bread cubes and sausage/cranberry/apple mixture the night before. Keep the bread cubes covered on a baking sheet, and the sausage mixture covered in the fridge, then mix everything together and bake it the next day. Or, make the entire stuffing recipe ahead of time and freeze it. Simply thaw the night before you plan on serving, then reheat - covered - for 20-25 minutes.