Sausage, Cranberry & Apple Dressing

This stuffing recipe is a delightful twist on the traditional, combining the richness of mild breakfast sausage with the tartness of Granny Smith apples and the sweetness of cranberries. It's a dish that brings together the warmth of corn bread and herbed-bread stuffing mixes, enhanced with a blend of poultry seasoning, sage, and pepper. Whether you're hosting a Thanksgiving feast or looking for a special side dish for your festive meals, this stuffing is sure to impress.


  • 1 pound mild breakfast sausage
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 Granny Smith apples, cored and chopped
  • 1 cup dried cranberries, rehydrated
  • 5 cups corn bread stuffing mix
  • 5 cups herbed-bread stuffing mix
  • 1 teaspoon dried poultry seasoning, crumbled
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon pepper
  • 3 cups canned chicken broth


Start by preheating your oven to 350°F. Prepare a 13x9x2-inch glass baking dish by buttering it generously. In a heavy large skillet, sauté the sausage, chopped celery, onion, and apples over medium-high heat. Continue cooking until the sausage is fully browned and the vegetables are tender, which should take about 15 minutes. As the sausage cooks, break it up with a fork for even browning. After cooking, drain off any excess fat from the skillet.

Transfer the sausage mixture to a large bowl. Stir in the rehydrated cranberries, ensuring they are well distributed. Add both the corn bread and herbed-bread stuffing mixes to the bowl along with the poultry seasoning, sage, and pepper. Toss everything until well blended. Gradually add the chicken broth to the mixture, being careful not to over-moisten the stuffing.

Spoon the stuffing into the prepared baking dish and cover it with foil. If preparing ahead, the stuffing can be refrigerated at this stage for up to 2 days before Thanksgiving.

Bake the covered stuffing for about 35 minutes, or until heated through. Then, uncover and bake for an additional 5 to 10 minutes to achieve a slightly crispy top. This recipe makes about 12 cups of stuffing, enough to serve a large gathering.

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