Apple Sausage Stuffing is filled with all the classic stuffing flavors plus a few extras to make it over the top! Studded with apples, dried cranberries, fresh herbs, and sausage makes this stuffing rich, flavorful, and hearty. Perfect for pairing with your holiday main dish!
- 1 (1 pound) (465g) loaf French or Italian bread
- 1 pound (455g) ground pork sausage
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon each: fresh rosemary, fresh parsley, fresh thyme, all minced
- ½ dried sage
- 2 apples, cored and diced
- ½ cup (60g) dried cranberries
- 1 cup (235ml) chicken broth/stock
- 4 tablespoons butter, melted
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Preheat oven to 375°F. Cut bread into ½ inch cubes and place on a baking sheet. Bake stirring frequently until dry. This can take 45+ minutes.
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In a large skillet brown the sausage with the onion and celery until sausage is no longer pink. Add herbs and stir in well.
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In a large bowl combine toasted bread, sausage mixture, diced apples, and cranberries. Toss with the broth and melted butter (use a little more broth if it seems to dry). Transfer to a 9x13 baking dish and bake covered for 35 minutes. Uncover and bake for 5-10 more minutes to crisp the top if desired.
- MAKE AHEAD: Make the day before and store covered in the refrigerator. To reheat remove from the refrigerator 30 minutes before placing in the oven.
- FREEZER FRIENDLY: Freeze completely cooled stuffing in a freezer safe container or bag for up to 3 months. Thaw in refrigerator.
- HERBS: Can replace the fresh herbs with 1 teaspoon of dried.
- To use to stuff a bird be sure to follow food safety rules for cooking stuffing in a turkey. You must use a meat thermometer to make sure the stuffing reaches 165 degrees F.
- SLOW COOKER: Use 1 1/2 cups broth and place stuffing mixture in a 6 quart slow cooker. Cover and cook on LOW for 4 1/2 hours or HIGH for 2 1/4 hours.