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Cranberry, Sausage and Apple Stuffing

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

1 h 35 m servings 195 cals
Original recipe yields 20 servings

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Directions

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  1. Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  2. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  3. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Footnotes

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

Nutrition Facts


Per Serving: 195 calories; 7.7 g fat; 26.6 g carbohydrates; 5.7 g protein; 15 mg cholesterol; 468 mg sodium. Full nutrition

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Reviews

Read all reviews 206
  1. 292 Ratings

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Most helpful positive review

This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the time:)It made two pans (11x9) and i made one without onions and one with...

Most helpful critical review

This was really good stuffing.... but it would have been better with fresh cranberries. The dried cranberries just didn't give it enough flavor.

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This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the time:)It made two pans (11x9) and i made one without onions and one with...

This stuffing is incredible! Instead of leeks, I used 4 cups of chopped onion. I also used Bob Evans Pork Sausage instead of sweet italian sausage. This was so moist and full of flavor. It m...

Excellent, easy, and delicious. I did use the leeks - and three large leeks measured out to the 6 cups. I was worried about the large amount of leeks in the recipe, but they were an excellent ...

Really 4.5 stars because of my "liquid dilemma"...see below. This is the best stuffing/dressing I have ever eaten. I've never been one to put sausage in my dressing...it just seemed too "unheal...

I got lots of great feedback on this stuffing. I made it to take to my daughter's Thanksgiving feast at school this week. I used 4 cups of onions instead of the leeks. It seemed like an awful...

I don't normally eat stuffing but this one is terrific and my family loves it. Even my four year old niece likes it. I use pedridge farm corn bread crumbs instead of white bread crumbs which gi...

We have served this several years in a row and LOVE it. I do alter it a smidge by adding a little more chicken broth at the end (which I believe the directions forgot to tell you to add in the f...

I tried this recipe about 3 years ago from allrecipes.com and my whole family loves it! It's the only stuffing recipe I use now. I don't go to the extent of drying my own bread cubes. I buy th...

I took a chance and cooked this in a Crock Pot, because I didn't have any more oven space available. It was fantastic! I set it at Low for 4 hours. The recipe was followed exactly otherwise.