Cranberry, Sausage and Apple Stuffing

Cranberry, Sausage and Apple Stuffing


"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to"
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1 h 35 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

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.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 155 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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

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 m...

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 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 gi...

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 th...

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 gre...

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 ...

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

In the words of Simon Cowell, this stuffing is "absolutely fantastic." I made this stuffing for Thanksgiving, and even though the recipe says it's good for a 10-14lb turkey, I stuffed an 18 poun...

This tuffing goes very well with Maple Roast Turkey and Gravy recipe. A little complicated to make (you're gonna wanna do this one the day before or you'll surely be lagging behind) but well wor...