Sausage Apple and Cranberry Stuffing is full of flavorful ingredients that will take your taste buds on a wonderful ride!
The cranberries, apples, and sausage work in perfect harmony to create spoonful after spoonful of sweet, savory, and delicious magic! A family favorite for sure!
This stuffing has become pretty sacred in our house. It's not Thanksgiving without it, and I don't seem to make it any other time of year. It's just always been a Thanksgiving thing. We all look forward to this special treat every November! We are serious about our stuffing!
I think it's important to keep some things special. You know what they say about too much of a good thing... it's true! I love family traditions <3.
recipe adapted from allrecipes.com Awesome Sausage Apple and Cranberry Stuffing
- 2 cups cubed whole wheat bread
- 4 cups cubed white bread
- 1 lb ground turkey sausage
- 1 cup diced onion
- 3/4 cup diced celery
- 2.5 teaspoons dried sage (or 2 tablespoons fresh)
- 1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1 cooked turkey liver, finely chopped (optional)
- 2 tablespoons fresh minced parsley
- 1 cup turkey stock
- 1/2 stick unsalted butter
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper and spread 2 cups cubed whole wheat bread and 4 cups cubed white bread in a single layer. Bake in preheated oven until evenly toasted - about 5-7 minutes. Toss the toasted bread crumbs into an oven safe bowl.
- In a large skillet, cook 1 lb sausage and 1 cup diced onions over medium heat until the sausage is nicely browned. Add 3/4 cup diced celery, 2.5 teaspoons dried sage, and a 1/2 teaspoon dried thyme. Stir a couple minutes to blend flavors.
- Pour sausage mixture into bowl with bread, and mix in 3/4 cup dried cranberries, 1 chopped apple, 2 tablespoons freshly minced parsley, and 1 chopped turkey liver. Mix in at least 1 cup turkey stock (don't be afraid to add more if you like your stuffing more moist) and 1/2 stick of melted butter. Give it a taste and salt and pepper to your liking. I always add it little by little until it is just right.
- Refrigerate until ready to heat and serve. I typically make this up in the morning, and put in the oven to heat through while the turkey is resting. You can also make this up a day ahead if you prefer. I don't stuff my turkey, because, generally, you have to cook it so much longer to ensure the stuffing is safe to eat that you end up overcooking the turkey. Cooked in the turkey or out, this stuffing is always a winner! Enjoy!