Sausage, Apple, and Cranberry Dressing

Sausage, Apple, and Cranberry Dressing

30
Alan Dorchak 1

"This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving."
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Ingredients

2 h servings 329 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
  3. Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
  4. Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
  5. Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

Reviews

30

fabulous... I have tried many many different dressing/stuffing recipes. This is by far the very best. I used Granny Smith apples

This is the most awesome dressing!!! This is the first time that I made a dressing from scratch, and though my husband is not a big fan of dressing... when I made this for thanksgiving '09, he ...

I doubled this reciipe and glad I did! Was the best dressing I've ever made! Left out the liver, used Jimmy Dean Sage sausage and extra chicken stock & extra bread crumbs. Everyone raved about ...

I made this last Thanksgiving, it was a HUGE success! Everyone requested it for this Thanksgiving! Followed the recipe to the T.

I made Thanksgiving dinner for the first time yesterday for the inlaws and this dressing was AMAZING. The only thing I did different was use 1 package of corbread mix and included that in the 1...

This stuffing was AMAZING! I am definitely making this for thanksgiving. Only note: I made a 1/4 of the recipe and did not decrease the cooking time, so it was a little drier than traditional ...

I have used this Recipe for a couple of years. I love it. The one tweak I make is to use ground turkey instead of pork sausage. Awesome!!!

I made this for Christmas dinner, increased the recipe by 50% (except for the butter) and so increased the cooking time somewhat. All my guests raved about this dressing. My husband told me, "...

Best dressing I've EVER had