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Awesome Sausage, Apple and Cranberry Stuffing
November 26, 2002

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 the same spices and used more turkey stock. It still came out a bit dry so next time I will use even more stock. However, the taste and smell was fantastic. This was my first time making dressing and boy did it turn out wonderful. Instead of stuffing the turkey, I popped it in the oven at 350 for 1 hour and the color was fantastic. Will definately make again. **Update 2015 I've made this for years now on Thanksgving. Thought I would post what I do that my family absolutely loves and it makes a nice moist dressing. I use one bag (14 oz) of bought seasoned bread crumbs, one pound sage sausage, and all the same spices and ingredients as called for. I also have found that 3 cups of stock (whether turkey or chicken) makes the dressing just the way I like it. My husband requests this every single year.