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My go-to holiday stuffing recipe loaded with fresh herbs, chopped apples, cranberries, and sausage! Bonus: This recipe can be made ahead to help you save time.

Cranberry Apple Stuffing

Ashley Manila
Homemade stuffing loaded with fresh herbs, cranberries, apples, and sausage!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 1 -9x13 inch pan; 16 generous servings

Ingredients
 

  • 1 and 1/4 pounds spicy Italian sausage
  • 4 celery ribs, finely chopped
  • 1 large yellow onion, finely chopped
  • 8 garlic cloves, minced
  • 3/4 cup fresh cranberries or 1 cup dried cranberries
  • 1 and 1/2 cups vegetable stock
  • 1/2 cup salted butter, cut into cubes
  • 12 cups seasoned stuffing cubes (homemade or store bought)
  • 1 and 1/2 cups apples, chopped into small cubes
  • 1/2 cup walnuts, chopped
  • 1 teaspoon dried sage leaves
  • 1 and 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 and 1/2 cups apple cider

Instructions
 

  • Preheat oven to 350°(F). Lightly grease a deep 9x13 inch 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 stuffing 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.

Notes

  • You may use sweet Italian sausage instead of spicy, if desired.
  • You may omit the walnuts completely, if desired, or use 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 1/4 teaspoon.
  • 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.
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