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Cranberry Apple Sausage Stuffing

Cranberry apple sausage stuffing combines browned pork sausage, tender apples and celery, and tart dried cranberries with sage-seasoned bread cubes. Bake it covered, then uncovered, until the center reaches 165°F and the top is golden.
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Prep Time 20 minutes
Cook Time 1 hour 31 minutes
Resting 10 minutes
Total Time 2 hours 1 minute
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sturdy white bread cut into 3/4-inch cubes (about 12 cups)
  • 1 lb bulk pork sausage
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 2 apples medium, cored and diced
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large
  • 3 cups low-sodium chicken broth
  • 1 cup dried cranberries

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 300°F.
  2. Arrange the bread cubes in a single layer on 2 rimmed baking sheets.
  3. Bake the bread for 20 to 25 minutes, rotating the sheets halfway through, until the cubes are dry.
  4. Remove the bread from the oven and raise the temperature to 350°F.
  5. Grease a 9x13-inch baking dish with butter.
  6. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned with no pink remaining and it reaches 160°F.
  7. Transfer the sausage to a large mixing bowl.
  8. Melt the butter in the skillet.
  9. Add the onion, celery, apples, sage, thyme, salt, and pepper, and cook for 6 to 8 minutes until the vegetables soften.
  10. Add the vegetables to the bowl with the sausage.
  11. Whisk the eggs and chicken broth together in a separate bowl.
  12. Add the dried bread and cranberries to the large bowl.
  13. Pour in the broth mixture and toss gently until the bread is evenly moistened.
  14. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  15. Bake for 30 minutes.
  16. Uncover and bake for 20 to 25 minutes more, until the center reaches 165°F and the top is golden.
  17. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, make sure the bread cubes are dry before mixing. Refrigerate leftovers for 3 to 4 days or freeze them; use sturdy gluten-free white bread for a gluten-free option.