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 Maple Roast Turkey and Gravy. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2008

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 made enough to stuff the turkey and fill a baking dish. It's worth the preparation and I'll definitely be making this again next year.

Most Helpful Critical Review
Apr 14, 2009

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

Dec 03, 2003

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. I used onion instead of leeks and used about 2 cups. I absolutely think that the Italian sausage makes this recipe, so if you can make it that way I highly recommend it. I added the broth last pouring a little over one cup over the ingredients in each pan then used a spatula to press the broth into the stuffing. I covered the pans and let the stuffing sit for about 30 mins and then baked as directed. One comment was it has a gourmet flavor, another had leftovers for breakfast because they absolutely loved it and everyone basically just raved about it. Thank you so much for this recipe that made this Thanksgiving so special!!!!!!!!!!Peggy in Texas

Nov 30, 2005

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 gives it much more flavor and sauteed onions in garlic instead of leeks.

Nov 21, 2006

I tried this recipe about 3 years ago from 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 the pre-packaged one from the store and the recipe turns out great. You won't be dissapointed!

Nov 28, 2005

This is an excellent recipe. I did use the pork sausage but should have stayed with the turkey sausage. I did not stuff the turkey and so baked the stuffing in the oven separately. Worked great. The cranberries presented beautifully around the turkey.

Oct 23, 2006

This stuffing is excellent when paired with the maple roast turkey, but beware if you're cooking for picky eaters. It doesn't look like your typical stuffing and if you can't get anybody to eat it then they won't know how good it is. I had so many leftovers I didn't know what to do with them.

Dec 28, 2005

This was a total hit! I did however substitute cornbread for the white bread which I think enhanced the flavor.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 468 mg
  • 19%

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

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