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Awesome Sausage, Apple and Cranberry Stuffing
October 16, 2006

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 compensate with extra broth. Make sure to spray your pan and keep it covered with foil! I’ve found that stirring it after it’s baked for 30 minutes or so, helps it bake more evenly. The only other changes I make are to throw in a little chardonnay for flavor and to add an egg for a little extra hold. I've also found that sage pork sausage is much more flavorful (make sure to drain it after cooking however). I have a habit of not measuring, so more cranberries and herbs always find their way in. And I cannot emphasize the difference FRESH herbs make. Experiment with different kinds of bread as well! Sourdough and potato bread have yielded delicious results. I've had a few flavor variations, but every result was just as tasty as the last. This is my favorite recipe from this site.