Welcome to a culinary journey where flavors dance and textures harmonize. Our curated collection of sausage, apple, and cranberry stuffing recipes will tantalize your taste buds and elevate your holiday feast to new heights. From classic sausage stuffing to innovative takes on this beloved dish, our recipes offer a symphony of flavors that will leave your guests craving for more.
Embark on a culinary adventure with our traditional sausage stuffing, a harmonious blend of savory sausage, crisp apples, tangy cranberries, and aromatic herbs. This timeless recipe, a cornerstone of holiday tables, exudes warmth and comfort with every bite.
For those seeking a vegetarian delight, our vegetarian sausage stuffing is a symphony of flavors that will surprise and satisfy. Meatless sausage, a medley of vibrant vegetables, and a touch of apple and cranberry create a hearty and flavorful stuffing that stands on its own.
If you desire a touch of elegance, our gourmet sausage stuffing awaits you. A combination of premium sausage, dried fruits, nuts, and a hint of brandy elevate this stuffing to a culinary masterpiece. Its rich, complex flavors will impress even the most discerning palate.
And for a touch of international flair, our Mexican sausage stuffing infuses traditional flavors with a south-of-the-border twist. Chorizo sausage, black beans, corn, and a blend of Mexican spices create a fiesta of flavors that will transport you to a vibrant Mexican market.
No matter your taste preferences, our collection of sausage, apple, and cranberry stuffing recipes offers something for everyone. Prepare to indulge in a culinary experience that will make your holiday gathering truly unforgettable.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
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.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
CRANBERRY, SAUSAGE AND APPLE STUFFING
A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h35m
Yield 20
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g
WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat a medium skillet over medium high heat.
- Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
- Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
- Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
- Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
- Preheat a second skillet over medium heat to prepare turkey and gravy.
- Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
- Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
- Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
- Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.
Provided by aronsinvest
Categories < 60 Mins
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
- *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING
Steps:
- Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
- Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
- Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
- When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
- cook's note
- To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in a heavy skillet over medium-high heat until cooked through, crumbling coasely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off any drippings from skillet. Melt the butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to the skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add the mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper. Up to this point it can be made 1 day in advance. Cover and refrigerate. To bake in turkey: Mix the eggs into the stuffing. Fill main turkey cavity with stuffing. Add enough chicken broth to remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with aluminum foil. Bake stuffing alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until the top is golden brown, about 15 minutes.
SAUSAGE, DRIED CRANBERRY, AND APPLE STUFFING
Steps:
- Preheat oven to 375. Saute sausage in skillet until cooked through, crumbling coarsely with spoon. Using slotted spoon, transfer to large bowl. Melt butter in same skillet. Add leeks, apples, celery, and poultry seasoning to skillet, and saute until leeks are soft. Mix in drained cranberries, sage, and rosemary. Add mixture to sausage, then mix in bread and parsley. Next add chicken stock, a little at a time, until stuffing is very moist. Season with pepper. Place in casserole dish. Cook uncovered in oven for 20-30 minutes until top is crispy.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
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.
Provided by Lynnda Cloutier
Categories Savory Breads
Number Of Ingredients 14
Steps:
- 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
- 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.
- 3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING
Steps:
- Preheat oven to 350. Bake bread cubes until evenly golden brown. Transfer to a large bowl and let cool In a large skillet cook the sausage and onions over med heat, stirring and breaking up large lumps until fully cooked, add celery, sage, rosemary and thyme and cook 2 more min. Add sausage mixture to bread along with apple, cranberries, parsely and liver. Toss well. Drizzle stock and butter over misture, toss well. Allow to cool completely. Bake 25 Min. Can be made ahead and refrigerated until ready to use.
Tips:
- Use a variety of sausage to add depth of flavor to the stuffing. Consider using a combination of pork, turkey, and/or venison sausage.
- Choose a tart apple variety, such as Granny Smith or Honeycrisp, to balance the sweetness of the cranberries.
- Fresh cranberries are the best choice for this recipe, but frozen cranberries can be substituted if necessary.
- Toasted pecans or walnuts add a nice crunch and nutty flavor to the stuffing.
- If you don't have time to make your own bread cubes, you can use store-bought croutons or stuffing mix.
- Be careful not to overstuff the turkey, as this can make it difficult to cook evenly.
- Stuff the turkey just before roasting to prevent the stuffing from becoming soggy.
Conclusion:
Sausage, apple, and cranberry stuffing is a classic Thanksgiving dish that is sure to please everyone at the table. With its flavorful combination of sausage, tart apples, tangy cranberries, crunchy pecans, and savory herbs, this stuffing is a delicious and satisfying side dish. Whether you're looking for a traditional stuffing recipe or something a little more unique, this sausage, apple, and cranberry stuffing is sure to become a new family favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love