Awesome Sausage, Apple and Cranberry Stuffing
Featured in Allrecipes Magazine

Awesome Sausage, Apple and Cranberry Stuffing

Made  times
Stacy M. Polcyn 12

"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."
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1 h 40 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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 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.


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


  1. 2819 Ratings

Most helpful positive review

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 compe...

Most helpful critical review

Wow, this is the first time i've given a poor review. With all the rave reviews, I figured it would be a hit. I did a trial run 2 days prior due to I was going to make it for Thanksgiving. BO...

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Least positive

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 compe...

I love this recipe and have made it for a couple of years now. I use cubed day-old Italian Ciabatta bread and omit the giblets (I use the giblets to flavor my basting liquids for my gravy) and ...

I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) & everyone LOVES it. Follow this recipe to the T & use fresh herbs (remember to double them) for a really d...

I have to admit, I was very skeptical about this one. It didn't seem as easy as many said and the combo of fruit and meat seemed too intense to paired with turkey. But, I tried it because of ra...

Awesome! I wanted to use fresh herbs as others suggested, but didn't know how much to use, so I looked it up. 2 1/2 tsp. dried sage = 5 tsp. fresh, 1 1/2 tsp. dried rosemary = 1 1/2 Tbl. fresh, ...

This is a wonderful dressing. I used pork sausage and substituted bought unseasoned cornbread dressing for the bread and used sweetened cranberries (craisins)and left out the liver. I added th...

This was my first attempt at homemade stuffing. Wow! Couldn't get any better. Everyone loved it. I did add more chicken stock since I didn't stuff it in the turkey. I put it in the oven on 350 d...

I begin to crave this when Fall begins! To make it easier, I use bagged dry cornbread stuffing, boxed or canned chicken stock, and add pecans into the mix. I do not use the liver and it is fan...

I've been making this recipe for a few years now for the holidays - however, I became a vegetarian in January 06 and this will be my 4th holiday season without meat. I've made this recipe now a...

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