Skip to main content New this month
Get the Allrecipes magazine

Awesome Sausage, Apple and Cranberry Stuffing

Rated as 4.77 out of 5 Stars

"This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

1 h 40 m servings 235 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. Watch Now
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Watch Now
  3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey. Watch Now

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 235 calories; 11.6 g fat; 21.7 g carbohydrates; 12.5 g protein; 80 mg cholesterol; 548 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2199
  1. 3019 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I've been making this recipe for a few years now, and since I started, it's demanded of me at every family get together. Like “Mommy of Four” I keep the dressing outside the turkey, and so compe...

Most helpful critical review

Wow, this is the first time i've given a poor review. With all the rave reviews, I figured it would be a hit. I did a trial run 2 days prior due to I was going to make it for Thanksgiving. BO...

Most helpful
Most positive
Least positive
Newest

I've been making this recipe for a few years now, and since I started, it's demanded of me at every family get together. Like “Mommy of Four” I keep the dressing outside the turkey, and so compe...

I love this recipe and have made it for a couple of years now. I use cubed day-old Italian Ciabatta bread and omit the giblets (I use the giblets to flavor my basting liquids for my gravy) and ...

I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) & everyone LOVES it. Follow this recipe to the T & use fresh herbs (remember to double them) for a really d...

I have to admit, I was very skeptical about this one. It didn't seem as easy as many said and the combo of fruit and meat seemed too intense to paired with turkey. But, I tried it because of ra...

Awesome! I wanted to use fresh herbs as others suggested, but didn't know how much to use, so I looked it up. 2 1/2 tsp. dried sage = 5 tsp. fresh, 1 1/2 tsp. dried rosemary = 1 1/2 Tbl. fresh, ...

This is a wonderful dressing. I used pork sausage and substituted bought unseasoned cornbread dressing for the bread and used sweetened cranberries (craisins)and left out the liver. I added th...

This was my first attempt at homemade stuffing. Wow! Couldn't get any better. Everyone loved it. I did add more chicken stock since I didn't stuff it in the turkey. I put it in the oven on 350 d...

This is the first review I've ever done. This stuffing is absolutely DELICIOUS!!!!! You won't be sorry! Prior to making it I read a lot of the reviews and created my own step by step recipe an...

I begin to crave this when Fall begins! To make it easier, I use bagged dry cornbread stuffing, boxed or canned chicken stock, and add pecans into the mix. I do not use the liver and it is fan...