Sausage, Dried Cranberry And Apple Stuffing Recipe

Name: Sausage, Dried Cranberry And Apple Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mild bulk breakfast sausage; 4 tablespoons butter; 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks); 2 granny smith apples, cored and chopped; 1 cup chopped celery & leaves; 1 tablespoon poultry seasoning; 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained; 1 tablespoon chopped fresh sage leaf; 2 teaspoons chopped fresh rosemary; 6 cups boxed bread cubes (croutons); 1/3 cup chopped fresh parsley leaves; 2 -3 cups chicken stock; 1 tablespoon salt; 2 teaspoons ground black pepper

Servings: persons

1 lb mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery & leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 -3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

1
Preheat the oven to 375 degrees F.
2
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
3
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
4
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb mild bulk breakfast sausage, 4 tablespoons butter, 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks), 2 granny smith apples, cored and chopped, and more.

Yes, Sausage, Dried Cranberry And Apple Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Dried Cranberry And Apple Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions