Cranberry, Sausage and Apple Stuffing Recipe -
Cranberry, Sausage and Apple Stuffing Recipe
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Cranberry, Sausage, and Apple Stuffing
Sausage stuffing gets the sweet-tart treatment with green apples and cranberries. See more

Cranberry, Sausage and Apple Stuffing

Recipe by  

"A mellow stuffing that pairs up perfectly with the Roast Turkey with Maple Herb Butter and Gravy. If leeks are not available, substitute 4 cups chopped onions."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    35 mins
  • COOK

    1 hr

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.
  2. In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.
  3. Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.
  4. Mix leek mixture and bread cubes with sausage in bowl. Lightly mix chicken broth into stuffing to moisten; season with salt and black pepper. Spoon stuffing into turkey, packing loosely.
  5. Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

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 addition to the recipe and cooked down considerably. I did use turkey sausage as the recipe submittor suggested. I also used dried cherries instead of cranberries. About 3/4s of a 1-pound loaf of white bread produced 12 cups of bread cubes called for in the recipe, which I toasted briefly in my oven as it preheated. This looked elegant on the table - very impressive. I baked it alone, rather than stuffing my bird, so I used just a bit extra chicken broth.

Most Helpful Critical Review
Nov 26, 2005

This was okay. I found it kind of bland in spite of all the different ingredients and herbs. Plus, it was kind of dry. I probably won't make this again.

Nov 25, 2007

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 just seemed too "unhealthy," but is it ever great! Because I like the convenience, I substitute Pepperidge Farm Seasoned Bread Cubes (any type or combination...white/wheat/cornbread) for the do-it-yourself white bread cubes. Therefore, I don't add any poultry seasoning...but don't leave out the rosemary! Here's the one problem I've had with this recipe each much chicken stock to use? Since I make it as dressing (not stuffing, which goes inside the bird), it comes out VERY dry with only 1 and 1/3 cans. This time I went to three cans, but I can't seem to get the amount quite was still somewhat dry. Despite my "liquid dilemma," this has been the most complimented on and most requested holiday recipe I've ever used...other than my Bourbon Cranberries!

Nov 21, 2004

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 lot of onion, but once it was cooked it tasted great. Because the feast was at lunch time, I made this the night before and heated it the next day. If anything, I think it improved the flavor because it all had time to meld together. Just remember to factor in extra baking time if you do this. It really took quite a while for all that cold stuffing to heat up. However, it would be nice to be able to make this the night before Thanksgiving and just heat it up on Thanksgiving, leaving more time for all those other dishes that need your attention.

Nov 24, 2006

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 first place but it is in the ingredient list.) Instead of 1 1/3 cups I add 2 cups. This year I made it with sourdough bread and it turned out divine.

Aug 18, 2005

This stuffing was a hit with my skeptical family. We've been having the same stuffing for so many years, they reluctantly agreed for me to make it in addition to the usual one, and now they are requesting that I make it every time we have turkey. This makes a big quantity, so I froze half and used it later with turkey leftovers and just needed to remoisten it with water.

Dec 22, 2002

Excellent change of pace from the traditional stuffing. Slightly sweet, yet with a great flavor, I am going to make this one every year! Note: The stuffing is better if made outside of the Turkey!

Apr 14, 2006

I have been using this recipe for 2 years now.....I now have to make 2 pans of it just so everyone can have some. I don't stuff the turkey with it just bake it in the oven. I put it together the night before and add a little extra broth before baking. I use 3-4 cups of leeks and an extra apple sometimes I go to the butcher shop and get orange sausage to mix flavors up. I don't just make it for Christmas Thanksgiving and Easter. I also make it for my kids and they take it for lunch. Thanks for Sharing


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 839 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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