Cranberry Apple Sausage Stuffing is a delicious side dish that will elevate your holiday feast. With ease of preparation and bursting with flavorful ingredients, and is certain to be a crowd-pleasing hit.
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Ingredients - Here's What You'll Need
Steps to Make Cranberry Apple Sausage Stuffing
- Preheat the oven to 250°F. Brush the inside of a deep 9x13 casserole dish with four tablespoons of melted butter and set aside until ready to use. Cut the sourdough bread into one-inch cubes.
- Divide the cubes evenly between two half-sheet pans. Bake the pans, one at a time, in the preheated oven for 20 minutes, stirring the cubes halfway through baking. Allow the bread cubes to cool. Then, place them in a large bowl and set aside until ready to use. Increase the oven temperature to 350°F.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sauté the celery and shallots for a few minutes until softened.
- Add the hot pork sausage, breaking it up as it cooks. Once browned, drain the fat from the sausage mixture in a colander set in the sink. Then, return the sausage to the skillet.
- Add the white wine and heat to a simmer.
- Remove from heat and stir in minced fresh parsley, sage, rosemary, thyme, Kosher salt, and freshly ground black pepper.
- Place the dried cranberries, toasted pecans, and cubed apples in the bowl with the toasted bread cubes, then toss to combine.
- Then, add the sausage mixture from the skillet and toss to combine.
- Add the chicken broth and slightly beaten eggs.
- Carefully toss everything together so that the bread cubes are well moistened. Then, transfer the mixture to the prepared baking dish.
- Melt the remaining four tablespoons of unsalted butter in the microwave and drizzle it over the stuffing. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes.
- Remove the dish from the oven and sprinkle the top with additional minced fresh parsley, sage, rosemary, and thyme. Serve warm.
Cranberry Apple Sausage Stuffing is the perfect addition to your holiday meal. Its blend of sweet, savory, and tangy flavors will satisfy even the most discerning palate. Serve it alongside your favorite roast meat, and watch it disappear!
Other Great Stuffing Recipes
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Cranberry Apple Sausage Stuffing
Cranberry Apple Sausage Stuffing is a delicious side dish that will elevate your holiday feast. It is easy to prepare and bursting with flavorful ingredients, and it is certain to be a crowd-pleasing hit.
Equipment
- 2 half sheet pans
- Bread Knife
- cutting board
- Large Skillet
- Kitchen Knife
- colander
- 9x13-inch deep baking pan
- 8-quart mixing bowl
- Basting Brush
- Apple Corer and Slicer
Ingredients
- 24 oz Sourdough Bread
- ½ c Unsalted Butter divide and melted
- 2 tbs Olive Oil
- 4 stalks Celery minced
- ½ c Shallots minced
- 2 lbs Hot Pork Sausage
- 1 c White Wine
- 2 tbs Fresh Flat-Leaf Parsley minced
- 2 tbs Fresh Sage leaves minced
- 2 teaspoon Fresh Rosemary minced
- 1 teaspoon Fresh Thyme minced
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1 c Dried Cranberries
- 1 c Pecan Pieces toasted
- 1 Honeycrisp Apple cored, sliced, and cubed
- 1 Granny Smith Apple cored, sliced, and cubed
- 2 c Low-Sodium Chicken Broth
- 4 Eggs slightly beaten
Instructions
- Preheat the oven to 250°F. Brush the inside of a deep 9x13 casserole dish with four tablespoons of melted butter and set aside until ready to use.
- Cut the sourdough bread into 1-inch cubes. Divide the cubes evenly between two half-sheet pans. Bake the pans, one at a time, in the preheated oven for 20 minutes, stirring the cubes halfway through baking. Allow the bread cubes to cool, then place them in a large bowl and set aside until ready to use. Increase the oven temperature to 350°F.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sauté celery and shallots for a few minutes until softened. Add the hot pork sausage, breaking it up as it cooks. Once it has browned, drain the fat from the sausage mixture in a colander set in the sink. Then, return the sausage to the skillet. Add the white wine and heat to a simmer.
- Remove from heat and stir in minced fresh parsley, sage, rosemary, thyme, Kosher salt, and freshly ground black pepper.
- Add dried cranberries, toasted pecans, and cubed apples to the toasted bread cubes in the bowl, then toss to combine. Then, add the sausage mixture from the skillet and toss to combine. Add the chicken broth and slightly beaten eggs. Carefully toss everything together so that all of the bread cubes are well moistened. Then, transfer the mixture to the prepared baking dish.
- Melt the remaining four tablespoons of unsalted butter in the microwave and drizzle over the top of the stuffing. Cover the dish tightly with aluminum foil and bake in 350°F oven for 45 minutes. Remove the foil and bake for an additional 30 minutes.
- Remove the dish from the oven and sprinkle the top with additional minced fresh parsley, sage, rosemary, and thyme.
- Yield 16 servings
Nutrition
Calories: 478kcalCarbohydrates: 35gProtein: 16gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 97mgSodium: 725mgPotassium: 358mgFiber: 3gSugar: 11gVitamin A: 389IUVitamin C: 3mgCalcium: 58mgIron: 3mg
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