Sausage, Cranberry and Apple Stuffing

15 Reviews

Sausage, Cranberry and Apple Stuffing

Dinner Idea with Breakfast Sausage

The bright, tangy flavors of dried cranberries and tart apples are the perfect addition to traditional stuffing made with savory Jones Dairy Farm breakfast sausage.

Sausage, Cranberry and Apple Stuffing
45 mins
Prep Time
1 hr
40 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 loaf

Sour Dough Bread, cubed (about 10 cups)

1 cup

Sweetened Dried Cranberries


Medium Apple, peeled, cored and chopped

2 (16 oz.)

All Natural Pork Sausage Rolls

1/2 cup

Shallots, finely diced

1/2 cup

Pecans, chopped

1/2 cup

Fresh Parsley, chopped

3 tablespoons

Fresh Sage, finely chopped and divided

1 tablespoon

Fresh Rosemary, finely chopped

1 teaspoon

Fresh Thyme, chopped

1 cup

Chardonnay Wine

4 tablespoons

Unsalted Butter

2 cups

Chicken Stock


Eggs, lightly beaten


  1. Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

  2. Butter 9×13-inch casserole dish. Set aside.

  3. In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.

  4. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

  5. Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.

  6. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

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Ratings and Reviews


I texted my nieces, do you want me to make my dressing or a new corn bread recipe I just found?....They texted back, "Urs haha." This recipe has become a family favorite.. I guess it was a silly question to ask..haha


The BEST stuffing recipe

I have made this stuffing every year for my family for Thanksgiving and Christmas Eve. For 3 years now! Its what I am appointed to bring and I double it. 2 things I changed this year is I add about 1/3 cup of 100% pure maple syrup just before the meat is finished cooking. And instead of buying the individual thyme, rosemary, and sage, I buy the fresh "roasting herbs" saves time and money. You can find by the fresh herbs in your grocery stores. This os the BEST stuffing recipe. We never stuff the bird, this is always cooked outside the bird. Lol


Loved it, family loved it

Loved it, family loved it, this is a fabulous dressing. Making it again....

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