Go Back
+ servings
Print Recipe
5 from 1 vote

Sausage Stuffing

Sausage Stuffing is a savory and surprising twist on the traditional side dish that is so popular on Thanksgiving tables. This version is loaded with chopped apples and dried cranberries for a burst of sweet and tart flavor that really complements the savory herbs and Italian sausage.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 358kcal
Author: Amy Nash


  • 8 cups day-old bread cut into ½- to 1-inch cubes, either homemade or unseasoned store-bought bread cubes
  • 1 pound mild Italian sausage casings removed
  • ½ cup salted butter
  • 1 medium onion diced (about 1 ¼ cups)
  • 3 celery stalks diced (about 1 cup)
  • 2 Granny Smith apples unpeeled, cored, and diced
  • 4 cloves garlic minced
  • ¾ cup dried cranberries
  • 2 Tablespoons Italian flat-leaf parsley freshly chopped
  • 1 Tablespoon fresh rosemary chopped
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ¾ cups chicken broth
  • 2 eggs


  • If using bread that isn't already stale, preheat oven to 300 degrees F and spread the bread cubes onto a baking sheet. Bake for 8 minutes to help dry them out. If you have time to plan ahead, you can cut the bread into cubes a day in advance and let them dry out so they are stale, which will help them absorb the liquid better.
  • Increase the oven temperature to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
  • Break up and brown the sausage in a large skillet, about 5-7 minutes. Transfer to a plate and set aside.
  • Melt the butter in the same pan. Add the onions, celery, and apples. Saute for about 5 minutes until softened. Add garlic during the last 30 seconds.
  • Combine the bread cubes in a large bowl with the cooked sausage, onions, celery, apples, garlic, dried cranberries, parsley, rosemary, salt, and pepper.
  • Beat the eggs in small bowl, then add them to the bread mixture along with the chicken broth, gently tossing everything together to evenly moisten the stuffing mixture.
  • Transfer the stuffing to the prepared pan, then bake for 50-60 minutes until golden brown and hot all the way through. If it starts browning too much on top, cover with a piece of foil.


Calories: 358kcal | Carbohydrates: 31g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 893mg | Potassium: 280mg | Fiber: 3g | Sugar: 11g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 2mg