Cranberry Sausage and Apple Stuffing: A Thanksgiving Delight

Thanksgiving is a time for family, friends, and, of course, delicious food! And what’s Thanksgiving without a perfectly crafted stuffing? This Cranberry Sausage and Apple Stuffing recipe is a flavorful and festive addition to your holiday spread. It combines the savory goodness of sausage with the sweet and tart flavors of cranberries and apples, creating a symphony of tastes and textures that will have everyone coming back for seconds. This stuffing is also surprisingly easy to make, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.

## Why This Stuffing is a Thanksgiving Game Changer

Forget bland, boring stuffing! This recipe elevates the traditional side dish with a delightful combination of flavors and textures:

* **Savory Sausage:** Adds richness, depth, and a satisfying meaty component.
* **Sweet Apples:** Provide a natural sweetness and a crisp-tender bite.
* **Tart Cranberries:** Offer a burst of tartness that balances the sweetness and adds a festive touch.
* **Aromatic Herbs:** Infuse the stuffing with a warm, comforting aroma.
* **Crispy Bread:** Creates a delightful textural contrast with the moist ingredients.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. This will make the process smoother and more efficient.

* **Bread:** 1 loaf (about 1 pound) of crusty bread, such as sourdough, French bread, or Italian bread, cut into 1-inch cubes and left to dry overnight (or toasted in the oven). Stale bread is key for absorbing the flavors without becoming mushy.
* **Sausage:** 1 pound of Italian sausage, removed from casings. You can use sweet, mild, or hot Italian sausage depending on your preference.
* **Apples:** 2 medium apples, such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and diced. A mix of sweet and tart apples works well.
* **Cranberries:** 1 cup of fresh or frozen cranberries. If using frozen, do not thaw.
* **Onion:** 1 large onion, chopped.
* **Celery:** 2 stalks of celery, chopped.
* **Garlic:** 2 cloves of garlic, minced.
* **Butter:** 1/2 cup (1 stick) of unsalted butter.
* **Chicken Broth:** 2-3 cups of low-sodium chicken broth. The amount will depend on the dryness of the bread. Start with less and add more as needed.
* **Eggs:** 2 large eggs, lightly beaten.
* **Fresh Herbs:** 2 tablespoons of chopped fresh sage, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh rosemary. You can substitute with dried herbs if fresh are not available (use half the amount).
* **Salt and Pepper:** To taste.
* **Optional:** 1/2 cup of chopped pecans or walnuts for added crunch.

## Equipment

* Large skillet or Dutch oven
* Large bowl
* 9×13 inch baking dish

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create a perfect Cranberry Sausage and Apple Stuffing.

### Step 1: Prepare the Bread

The bread is the foundation of your stuffing, so it’s important to get it right. The goal is to have dry, stale bread that will absorb the flavors without becoming soggy.

1. **Cut the Bread:** Cut the bread into 1-inch cubes.
2. **Dry the Bread:** The best way to dry the bread is to leave it out overnight. Spread the cubes in a single layer on a baking sheet and let them sit uncovered for 8-12 hours. If you’re short on time, you can toast the bread in the oven. Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 15-20 minutes, or until lightly toasted and dried out, flipping halfway through.
3. Let the bread cool completely.

### Step 2: Cook the Sausage

The sausage adds savory flavor and richness to the stuffing. Be sure to cook it thoroughly.

1. **Brown the Sausage:** Heat a large skillet or Dutch oven over medium heat. Add the sausage, removing it from the casings if necessary, and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
2. **Set Aside:** Transfer the cooked sausage to a plate and set aside.

### Step 3: Sauté the Vegetables

Sautéing the vegetables brings out their sweetness and adds depth of flavor to the stuffing.

1. **Melt the Butter:** In the same skillet or Dutch oven, melt the butter over medium heat.
2. **Sauté the Onion and Celery:** Add the chopped onion and celery to the melted butter and cook until softened, about 5-7 minutes.
3. **Add the Garlic:** Add the minced garlic and cook for another minute, until fragrant.

### Step 4: Combine the Ingredients

This is where the magic happens! Combining all the ingredients creates a flavorful and cohesive stuffing.

1. **Combine in a Bowl:** In a large bowl, combine the dried bread cubes, cooked sausage, sautéed onion and celery mixture, diced apples, cranberries, and chopped fresh herbs.
2. **Whisk the Eggs and Broth:** In a separate bowl, whisk together the eggs and 2 cups of chicken broth. Reserve the remaining broth.
3. **Pour over Bread Mixture:** Pour the egg and broth mixture over the bread mixture and gently toss to combine. Be careful not to overmix.
4. **Add More Broth if Needed:** If the stuffing seems too dry, add more chicken broth, a little at a time, until it is moist but not soggy. The amount of broth needed will depend on the dryness of the bread.
5. **Season:** Season with salt and pepper to taste.
6. **Add Nuts (Optional):** If using, add the chopped pecans or walnuts and stir to combine.

### Step 5: Bake the Stuffing

Baking the stuffing allows the flavors to meld together and creates a crispy top.

1. **Preheat the Oven:** Preheat the oven to 350°F (175°C).
2. **Grease the Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
3. **Transfer to Baking Dish:** Pour the stuffing mixture into the prepared baking dish and spread evenly.
4. **Cover and Bake:** Cover the baking dish with aluminum foil and bake for 30 minutes.
5. **Uncover and Bake:** Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
6. **Let Rest:** Let the stuffing rest for 10 minutes before serving.

## Tips for the Best Cranberry Sausage and Apple Stuffing

* **Use stale bread:** Stale bread is essential for absorbing the flavors without becoming mushy. If you don’t have time to let the bread dry overnight, you can toast it in the oven.
* **Don’t overmix:** Overmixing the stuffing can make it tough. Gently toss the ingredients together until just combined.
* **Don’t overbake:** Overbaking the stuffing can dry it out. Bake until the top is golden brown and crispy, but the inside is still moist.
* **Adjust the sweetness and tartness:** Adjust the amount of apples and cranberries to your liking. If you prefer a sweeter stuffing, use more apples. If you prefer a tarter stuffing, use more cranberries.
* **Add other ingredients:** Feel free to add other ingredients to your stuffing, such as mushrooms, dried apricots, or chopped herbs. The possibilities are endless!
* **Make it ahead:** You can assemble the stuffing up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add a little extra broth before baking, as the bread will absorb more liquid overnight.
* **Bake it in a casserole dish or inside the turkey:** You can bake it inside the turkey cavity, just be sure to check the internal temperature of the stuffing to ensure it reaches 165°F (74°C) for food safety.

## Variations

* **Vegetarian:** Substitute the sausage with vegetarian sausage or mushrooms.
* **Gluten-Free:** Use gluten-free bread.
* **Spicy:** Use hot Italian sausage or add a pinch of red pepper flakes.
* **Nut-Free:** Omit the nuts.
* **Different Fruits:** Use other fruits, such as pears, dried cherries, or raisins.

## Serving Suggestions

This Cranberry Sausage and Apple Stuffing is the perfect side dish for Thanksgiving dinner. It also pairs well with roasted chicken, pork, or turkey any time of year.

* Serve it alongside your Thanksgiving turkey and other traditional side dishes, such as mashed potatoes, gravy, green bean casserole, and cranberry sauce.
* Use it as a filling for roasted chicken or pork.
* Serve it as a side dish for a casual weeknight meal.

## Storage Instructions

* **Refrigerate:** Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat stuffing in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave.
* **Freeze:** Freeze stuffing in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Fat: 20-30g
* Carbohydrates: 30-40g
* Protein: 10-15g

## Cranberry Sausage and Apple Stuffing Recipe

**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 45-50 minutes

**Ingredients:**

* 1 loaf (about 1 pound) of crusty bread, such as sourdough, French bread, or Italian bread, cut into 1-inch cubes and left to dry overnight (or toasted in the oven)
* 1 pound of Italian sausage, removed from casings
* 2 medium apples, such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and diced
* 1 cup of fresh or frozen cranberries
* 1 large onion, chopped
* 2 stalks of celery, chopped
* 2 cloves of garlic, minced
* 1/2 cup (1 stick) of unsalted butter
* 2-3 cups of low-sodium chicken broth
* 2 large eggs, lightly beaten
* 2 tablespoons of chopped fresh sage
* 1 tablespoon of chopped fresh thyme
* 1 tablespoon of chopped fresh rosemary
* Salt and pepper to taste
* 1/2 cup of chopped pecans or walnuts (optional)

**Instructions:**

1. **Prepare the Bread:** Cut the bread into 1-inch cubes and let it dry overnight. Alternatively, toast the bread in the oven at 300°F (150°C) for 15-20 minutes, flipping halfway through.
2. **Cook the Sausage:** Heat a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and set aside.
3. **Sauté the Vegetables:** In the same skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
4. **Combine the Ingredients:** In a large bowl, combine the dried bread cubes, cooked sausage, sautéed onion and celery mixture, diced apples, cranberries, and chopped fresh herbs.
5. **Whisk Eggs and Broth:** In a separate bowl, whisk together the eggs and 2 cups of chicken broth.
6. **Pour over Bread Mixture:** Pour the egg and broth mixture over the bread mixture and gently toss to combine. Be careful not to overmix.
7. **Add More Broth if Needed:** If the stuffing seems too dry, add more chicken broth, a little at a time, until it is moist but not soggy.
8. **Season:** Season with salt and pepper to taste.
9. **Add Nuts (Optional):** If using, add the chopped pecans or walnuts and stir to combine.
10. **Preheat the Oven:** Preheat the oven to 350°F (175°C).
11. **Grease the Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
12. **Transfer to Baking Dish:** Pour the stuffing mixture into the prepared baking dish and spread evenly.
13. **Cover and Bake:** Cover the baking dish with aluminum foil and bake for 30 minutes.
14. **Uncover and Bake:** Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
15. **Let Rest:** Let the stuffing rest for 10 minutes before serving.

Enjoy your delicious Cranberry Sausage and Apple Stuffing! This flavorful side dish is sure to be a hit at your Thanksgiving celebration or any other special occasion.