Sausage and Apple Stuffing (Cranberries and Fresh Herbs with Onions)

sausageapplestuffingcranberries This apple sausage stuffing is a winner, as it is highly aromatic and flavourful. Slightly crisp on the outside, tender on the inside. There’s only so much room on one’s dinner plate during a holiday dinner and who wants to take up limited plate space unless it’s fully worth it? This sausage and apple stuffing is worth every single flavourful bite.

½ lb Italian sausage, casings removed
1 whole onion, chopped
5 tsp. sage leaves, freshly chopped
3 tsp. fresh rosemary
1 fresh sprig thyme
6 cups bread, French or Italian loaf, cut into cubes
1 whole apple, peeled and chopped
½ cup dried cranberries
⅓ cup fresh parsley, minced
4 Tbsp. butter, melted
1½-2 cups chicken stock, regular strength

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease an 8x8" baking dish, or one of similar size. Set aside.

Combine bread cubes and place in single layer on a large baking sheet. Bake about 6 minutes, or until cubes are evenly toasted.

In a skillet, brown the sausage and onions together over medium heat. Stir and break up lumps evenly, until fully cooked through. Add sage, rosemary and thyme and stir another 2 minutes. Drain well and set aside.

In a large bowl, combine and toss together the toasted bread cubes, cooked sausage mixture and all remaining ingredients except for chicken stock; toss so melted butter evenly coats bread cubes.

Gradually add 1 cup of chicken stock and toss to coat. Depending on desired level of moisture, add up to another ½ cup and toss again so all bread cubes are lightly soaked.

Place stuffing mixture into prepared baking dish. Bake 30 minutes, covered. Stir and add up to ½ cup broth, as needed to moisten the bread. Uncover and bake another 15 minutes or until top is golden brown.

Makes 12 servings.

Cook's Notes:

Apples: Granny smith, Fuji, or Honeycrisp apple varieties work well.
Make-Ahead: Stuffing can be assembled the night before, up to the point of adding broth. Add the broth only when ready to bake.
Bread: You can use entirely wheat or white bread, if preferred. If opting for all-white bread only, choose a loaf with more robust texture.
Vegetarian: For a meatless version, simply omit the sausage or use vegan ground "meat". You can opt for vegetable broth in lieu of chicken broth.
Avoid Soggy Stuffing: We use slightly less broth in this recipe, allowing the cubed bread to soak up just the right amount of liquid to keep the dressing ultra-tender, yet still allow the top and sides to brown nicely.
Adjust Liquid as Needed: If you prefer a texture similar to what you’d get if you cooked the stuffing inside the turkey, adjust and add a bit more broth prior to baking. Note that a little liquid can go a long way, so adjust for desired texture gradually.

What to Serve with Stuffing:

Main Dish: How to Brine and Roast Turkey with Homemade Gravy (brine and prep ahead of time, so turkey day is an easy day.) It’s truly more flavourful and moist than any other turkey we’ve had and that’s coming from major turkey fanatics.
Side Dishes: Instant Pot Mashed Potatoes (5 Ingredients) is super quick and easy, while tasting fluffy-delicious. You can also use stovetop method, instructions included. This Sweet Honey Cornbread is every cornbread lover’s dream, especially with a pat of melting butter on top. Each of these can be prepped ahead of time.
Vegetables or Salad: Best Broccoli Apple Salad or Kale Brussel Sprouts Salad with Honey Mustard Dressing both stay extra-crispy even when prepared ahead of time. That means you don’t have to worry about mixing the salad too early; in fact, both these crunchy salads taste better with a bit of time.
Dessert: The Best Pumpkin Pie Recipe (Surprise Ingredient) is based off America’s Taste Kitchen’s version, which is so darned good. And this Best Pumpkin Cheesecake Recipe rivals Cheesecake Factory’s version, at a fraction of the cost…it’s so popular, it makes an appearance at our table every Thanksgiving gathering.