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Cranberry Apple Stuffing with Sausage and Sage

Cranberry apple stuffing combines savory pork sausage, tender apples, dried cranberries, and fresh sage in a golden baked casserole. Drying the bread cubes first helps them soak up the broth and egg mixture while keeping the top crisp.
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Prep Time 25 minutes
Cook Time 2 hours 4 minutes
standing and resting 20 minutes
Total Time 2 hours 49 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) hearty white bread cut into 3/4-inch cubes
  • 1 lb pork sausage bulk
  • 4 tbsp unsalted butter divided
  • 1 yellow onion large, diced
  • 2 cups celery diced
  • 2 apples medium, cored and diced
  • 0.75 cup dried cranberries
  • 1 tbsp sage fresh, chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 250°F and spread the bread cubes in a single layer on two rimmed baking sheets; bake for 45–60 minutes, stirring once halfway through, until thoroughly dry, then let cool.
  2. Raise the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. In a 12-inch skillet over medium heat, cook the sausage, breaking it into small pieces, for 8–10 minutes until browned and cooked to 160°F; transfer it to a large bowl and drain the skillet.
  4. Melt the remaining 3 tablespoons butter in the skillet, add the onion and celery, and cook for 5–7 minutes until softened; stir in the apples, cranberries, sage, salt, and pepper and cook for 3 minutes.
  5. Add the dried bread cubes and cooked sausage to the skillet mixture, then transfer everything to the prepared baking dish.
  6. Whisk the broth and eggs in a bowl, pour evenly over the stuffing, and toss gently until the bread is moistened; let stand for 10 minutes to absorb the liquid.
  7. Cover the dish tightly with foil and bake for 30 minutes, then uncover and bake for 20–25 minutes until the top is golden and the center reaches 160°F.
  8. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes thoroughly before mixing so they absorb the broth without becoming soggy. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free version, use sturdy gluten-free bread.