Name: Awesome Sausage, Apple, and Cranberry Stuffing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3.75 cups cubed white bread; 1.5 cups cubed whole wheat bread; 1 pound ground turkey sausage; 1 cooked turkey liver, finely chopped; 0.75 cup turkey stock; 1 cup chopped onion; 0.75 cup chopped celery; 1 Golden Delicious apple, cored and chopped; 0.75 cup dried cranberries; 0.33333334326744 cup minced fresh parsley; 2.5 teaspoons dried sage; 1.5 teaspoons dried rosemary; 0.5 teaspoon dried thyme; 4 tablespoons unsalted butter, melted

If you’re looking for a stuffing with that perfect balance of savory, sweet, and a touch of tart, you’ve got to try my Awesome Sausage, Apple, and Cranberry Stuffing Recipe. It’s one of those dishes that instantly brings warmth to the table, with a texture that’s both hearty and moist, thanks to the blend of turkey sausage, fresh apples, and chewy cranberries. When I first made this, my whole family went crazy for it, and I’m confident you’ll love it just as much!

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Why You’ll Love This Recipe

Unique Flavor Combo: Sweet apples and tart cranberries perfectly complement savory turkey sausage and herbs.
Easy to Make: The steps are straightforward — even if you’re new to stuffing, you’ll nail this one.
Versatile Dish: Perfect as stuffing for your turkey or served as a side dish on its own.
Family Favorite: This recipe has earned a permanent spot on my holiday menu — everyone asks for seconds!

A clear glass bowl on a white marbled surface holds several layers of ingredients side by side but not mixed. There is a layer of cooked ground meat that is brown and crumbly, next to cubes of pale yellow apples, small chunks of light beige bread, and dark red dried cranberries. In the center, there is a pile of bright green chopped herbs sitting on top of the other ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe works in harmony to create layers of flavor and texture – from the crunchy bread cubes to the juicy apple bits and the richness of the turkey sausage. Here’s a quick rundown to help you shop:

White Bread Cubes: Provides a soft yet sturdy base; I prefer day-old bread to avoid sogginess.
Whole Wheat Bread Cubes: Adds nuttiness and texture contrast to the mix.
Ground Turkey Sausage: Lean and flavorful, it keeps the stuffing moist without overpowering the other ingredients.
Chopped Onion: Essential for aromatic depth, make sure to cook until translucent for sweetness.
Chopped Celery: Gives a pleasant crunch and freshness.
Dried Sage: Classic herb that brings that traditional stuffing vibe.
Dried Rosemary: Adds pine-like fragrance and earthy tones.
Dried Thyme: Subtle flavor enhancer, don’t skip it!
Golden Delicious Apple: Sweet and crisp, it holds up well when cooked.
Dried Cranberries: Adds tart bursts and a chewy texture; balance out the sweetness of apples nicely.
Minced Fresh Parsley: Keeps everything bright and fresh, I always add a good handful.
Cooked Turkey Liver: Optional but highly recommended for depth; finely chopped so it blends in.
Turkey Stock: Keeps the stuffing moist and richly flavored.
Unsalted Butter: Melted butter adds that velvety richness and helps bind the mixture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play around with this stuffing depending on the season or what I have on hand. There’s plenty of room to tweak it without losing the heart of the dish.

Vegetarian Version: Swap the turkey sausage for sautéed mushrooms and use vegetable stock instead of turkey stock – it’s surprisingly delicious!
Spice it Up: If you like a little heat, add a pinch of crushed red pepper flakes when cooking the sausage and onions.
Nutty Add-ins: Toasted pecans or walnuts add great crunch and a new layer of flavor.
Seasonal Fruits: Try pears instead of apples, or swap dried cranberries for fresh pomegranate seeds for a festive twist.

How to Make Awesome Sausage, Apple, and Cranberry Stuffing Recipe

Step 1: Toast the Bread Cubes

Start by preheating your oven to 350°F (175°C). Spread the white and whole wheat bread cubes evenly on a large baking sheet. Toast them in the oven for about 5 to 7 minutes, just until they turn lightly golden and feel dry to the touch. This step is crucial because dry, toasted bread absorbs the liquids better and results in stuffing that’s flavorful but not soggy.

Step 2: Cook the Sausage and Vegetables

While the bread toasts, heat a large skillet over medium heat and add your ground turkey sausage. Stir and break it up as it browns evenly, which should take about 6 to 8 minutes. Once the sausage starts to brown, toss in the chopped onions and cook them until translucent and fragrant. Add the celery, dried sage, rosemary, and thyme. Give everything a good stir and cook for another 2 minutes to blend those wonderful herbal flavors.

Step 3: Combine the Ingredients

Transfer your toasted bread cubes to a large mixing bowl. Pour the sausage and vegetable mixture over the bread. Next, add the chopped apple, dried cranberries, minced parsley, and the finely chopped cooked turkey liver (if you’re using it). Drizzle the turkey stock and melted butter over the bowl, then gently mix everything together. The key here is to mix lightly so you don’t break apart the bread cubes but still distribute all those flavors evenly.

Step 4: Let It Cool Before Stuffing

Allow the stuffing mixture to cool completely before you loosely stuff your turkey. This helps prevent overcooking the turkey and ensures the stuffing cooks evenly. Of course, you can also bake this stuffing separately in a casserole dish if you prefer.

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Pro Tips for Making Awesome Sausage, Apple, and Cranberry Stuffing Recipe

Day-Old Bread is Key: Using bread that’s a day or two old helps it toast better and soak up stock without getting mushy.
Don’t Overmix: Mix the stuffing gently to keep the texture just right — you want distinct, fluffy bread pieces, not a paste.
Cook Sausage Thoroughly: Browning the sausage and onions well builds the depth of flavor that defines this stuffing.
Cool Before Stuffing: Stuff your turkey with cooled stuffing to avoid food safety issues and overcooking the bird.

How to Serve Awesome Sausage, Apple, and Cranberry Stuffing Recipe

A large green bowl filled with a mix of bread chunks, ground meat, small diced apples, celery slices, and dried cranberries. The bread pieces are light brown with a rough texture, scattered unevenly throughout. The ground meat is a cooked brown color, nestled among the other ingredients. The diced apples are pale yellow, and the celery adds a fresh green crunch, with small pieces of herbs sprinkled on top. A large golden spoon rests inside the bowl on the left side. The bowl is placed on a white marbled surface with two amber glasses and a purple cloth nearby. The photo looks warm and natural, with sunlight casting shadows. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some fresh parsley or chopped sage leaves on top before serving—it brightens the dish and adds a pop of color that makes it look so inviting. Sometimes, a few dried cranberries scattered on top for that extra touch of tartness and a festive look works wonders too.

Side Dishes

This stuffing pairs beautifully with classic turkey, of course, but I especially love it alongside roasted Brussels sprouts tossed with bacon or a simple green bean almondine. Mashed potatoes with gravy and a tangy cranberry sauce complete the feast perfectly.

Creative Ways to Present

For special occasions, I sometimes bake the stuffing inside hollowed-out small pumpkins or acorn squashes. It makes for a stunning centerpiece and adds a subtle sweetness that complements the stuffing’s flavors. You can also serve it in individual ramekins for a fancy touch that everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

After the meal, I always pack any leftover stuffing in an airtight container and keep it in the fridge. It stays fresh for about 3 to 4 days, which means you can enjoy that delicious flavor again without extra fuss.

Freezing

I’ve frozen this stuffing successfully more than once. I make sure to wrap it tightly in plastic wrap and then foil before placing it in the freezer. When you’re ready, thaw overnight in the fridge and reheat gently — it almost tastes like fresh!

Reheating

To reheat, I like to spread the stuffing out in a shallow baking dish and cover it with foil to keep moisture in. Heat it in a 325°F oven for about 20-25 minutes until warmed through. If you want a crispy top, remove the foil for the last 5 minutes. It’s wonderful warm and fresh-tasting all over again.

FAQs

Can I make this Awesome Sausage, Apple, and Cranberry Stuffing Recipe vegetarian?

Absolutely! Simply skip the turkey sausage and replace it with sautéed mushrooms or a plant-based sausage alternative. Also, substitute the turkey stock with vegetable broth to keep it fully vegetarian-friendly without sacrificing flavor.
Is it safe to stuff the turkey with this stuffing?

Yes, but make sure the stuffing is completely cooled before filling the turkey to prevent food safety issues. The turkey and stuffing should reach an internal temperature of 165°F to ensure everything is safely cooked.
Can I prepare the stuffing ahead of time?

You can mix all the ingredients the day before and store the combined stuffing covered in the fridge. Let it come to room temperature before stuffing the turkey or baking. This makes the day of your meal much smoother.
What type of bread works best for this stuffing?

I like using a combination of white and whole wheat bread for the perfect texture and subtle nutty flavor. Just make sure the bread is a day or two old so it toasts nicely and absorbs the stock without getting mushy.

Final Thoughts

This Awesome Sausage, Apple, and Cranberry Stuffing Recipe really feels like a warm hug on a plate. I love how the flavors mingle—the sweet, the savory, and the herbs create such a cozy dish. Whether you’re cooking for a holiday feast or just a special family dinner, it’s a guaranteed crowd-pleaser that I can’t recommend enough. Give it a try, and I promise you’ll be making it again and again.