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 cup chopped onion; 0.75 cup chopped celery; 2.5 teaspoons dried sage; 1.5 teaspoons dried rosemary; 0.5 teaspoon dried thyme; 1 Golden Delicious apple, cored and chopped; 0.75 cup dried cranberries; 0.333 cup minced fresh parsley; 1 cooked turkey liver, finely chopped; 0.75 cup turkey stock; 4 tablespoons unsalted butter, melted

If you’re looking for a stuffing that’s anything but ordinary, you’re in the right place. This Awesome Sausage, Apple, and Cranberry Stuffing Recipe has quickly become a staple in my kitchen, especially during the holidays. It’s got this fantastic balance of savory sausage, sweet apple, and tart cranberries that just makes every bite sing. Whether you’re cooking for a big family feast or just craving something cozy and comforting, this recipe is definitely worth making – I promise you’ll come back to it year after year.

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Why You’ll Love This Recipe

Perfect Flavor Combo: The mix of sausage, apple, and cranberries creates a rich, sweet-savory sensation that’s hard to beat.
Easy to Make: You can throw this together in less than 30 minutes, making it a stress-free addition to any meal.
Versatile Use: Ideal for stuffing your turkey or baking in a dish as a delicious side.
Family Favorite: My crew always asks for seconds, which says it all!

The image shows a clear glass bowl on a white marbled surface. Inside the bowl are six distinct layers arranged in sections: crushed cooked meat with a brown, crumbly texture; diced green onions with a fresh, bright green color; small cubes of white bread; chunks of cooked dark brown liver; diced yellow apples with a shiny texture; dark red dried cranberries. In the center, there is a small pile of chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this stuffing serves a purpose — the bread gives structure, the sausage adds a hearty base, and the apple and cranberries bring that perfect hint of fruity sweetness. I always recommend using fresh herbs and the best quality sausage you can find; the flavors really make a difference.

Cubed white bread: Choose fresh or day-old bread that isn’t too soft; it toasts nicely for the right texture.
Cubed whole wheat bread: Adds earthiness and a bit of chew for balance against the sweeter ingredients.
Ground turkey sausage: I love the lean, mild flavor here—feel free to swap for pork sausage if you prefer a richer taste.
Chopped onion: Gives a wonderful savory backbone when sautéed until soft and golden.
Chopped celery: Adds a subtle crunch and freshness; don’t skip it!
Dried sage: A classic stuffing herb that brings a woodsy, warm aroma.
Dried rosemary: Use sparingly—it has a potent flavor that lifts the whole dish.
Dried thyme: Complements the other herbs with its subtle, earthy note.
Golden Delicious apple: This variety is sweet but firm, which holds up well during cooking without turning mushy.
Dried cranberries: They add a burst of tartness and a pop of color that’s just beautiful in the finished dish.
Minced fresh parsley: A fresh herb boost that brightens the stuffing right at the end.
Cooked turkey liver, finely chopped: Adds richness and depth; if you don’t want liver, you can leave it out or substitute with finely chopped mushrooms.
Turkey stock: Provides moisture and savory depth; if you don’t have turkey, chicken broth works great too.
Unsalted butter, melted: This adds richness and helps bind everything together beautifully.

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 how flexible this Awesome Sausage, Apple, and Cranberry Stuffing Recipe is. Over time, I’ve tried different tweaks to fit my mood or dietary needs—and you can too! Don’t be afraid to adjust flavors to your liking.

Make it vegetarian: I’ve swapped out sausage and liver for chopped mushrooms or seasoned tofu, and it’s surprisingly delicious.
Add nuts: Toasted pecans or walnuts add great crunch and a nutty depth that’s a lovely surprise.
Use different fruit: Pears or dried cherries work beautifully if you want to mix up the fruit profile.
Spice it up: A pinch of cayenne or smoked paprika can add a subtle kick if you like things with some heat.

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

Step 1: Toast Your Bread Cubes

Start by preheating your oven to 350°F (175°C). Spread your cubed white and whole wheat bread on a large baking sheet, making sure they’re in a single layer — this helps them toast evenly without steaming. Pop them in the oven for about 5 to 7 minutes until they get that light golden color and a nice crunch. Don’t walk away; bread can go from toasted to burnt quickly. Once done, transfer to a large bowl and let them cool slightly.

Step 2: Brown the Sausage and Veggies

Heat a large skillet over medium heat and add your ground turkey sausage and chopped onions. Stir and break up the sausage as it cooks until everything is evenly browned – this usually takes 6 to 8 minutes. You want that savory aroma filling your kitchen! Then toss in the celery along with the dried sage, rosemary, and thyme. Cook and stir for another couple of minutes to let those flavors blend together beautifully.

Step 3: Combine and Finish the Stuffing

Pour the sausage and veggie mixture over your toasted bread cubes. Now add the chopped apple, dried cranberries, minced parsley, and finely chopped cooked turkey liver. This step is where all the magic happens — the sweet fruit mixing with savory herbs and meat. Drizzle your melted butter and turkey stock over everything and gently mix it all together without mashing the bread cubes. Let the mixture cool completely before loosely stuffing your turkey or transferring to a baking dish.

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

Use Stale Bread: I discovered this trick when I started using day-old bread—it absorbs flavors better and doesn’t turn mushy.
Don’t Overmix: Gently folding ingredients helps keep distinct textures; overmixing can make your stuffing dense and gummy.
Toast Bread Separately: Toasting bread first prevents sogginess from the sausage juices and stock.
Cool Before Stuffing: I learned the hard way that stuffing a turkey with hot mixture can affect cooking times and texture—always cool it first.

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

A large white bowl filled with a mixed salad of three layers: the base layer has chopped light green celery pieces, the middle layer has browned ground meat bits mixed with light yellow diced apples, and the top layer has chunks of toasted bread in light brown with some red dried cranberries scattered on top, garnished with small green herb leaves. A golden spoon rests inside the bowl on the left side. The bowl is placed on a white marbled surface with a purple towel on the left and two textured amber glasses in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a handful of fresh parsley or even some chopped toasted pecans on top before serving. It adds a lovely burst of color and texture that makes this dish look as good as it tastes. A light drizzle of melted butter right before serving also amps up the richness.

Side Dishes

This stuffing pairs beautifully with roasted turkey (of course!), mashed potatoes, green beans almondine, or even a fresh autumn salad to balance out the richness. For me, the combo of creamy mashed potatoes and this stuffing is unbeatable.

Creative Ways to Present

For holiday gatherings, I’ve served this stuffing in hollowed-out apples or small cast iron skillets — guests always appreciate the individual portions and the rustic charm. You might also consider layering it with gravy in a casserole dish for an extra indulgent side.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffing in an airtight container in the refrigerator for up to 3 days. When reheated, it tastes almost as good as freshly made! Just make sure to cover it well to keep it from drying out.

Freezing

Freezing works great for this stuffing. I portion it into freezer-safe bags or containers and freeze for up to 2 months. When you’re ready to use it, thaw overnight in the fridge and reheat gently in the oven.

Reheating

To reheat, I bake leftover stuffing at 350°F for about 20 minutes covered with foil (to keep moisture in). For extra crispiness on top, remove the foil in the last 5 minutes. You’ll be surprised how scrumptious leftovers can be!

FAQs

Can I make this stuffing ahead of time?

Absolutely! You can prepare the stuffing up to a day in advance. Just mix everything together, cover it tightly, and keep it refrigerated until you’re ready to bake or stuff your turkey.
Is it safe to stuff a turkey with this mixture?

Yes, as long as the stuffing is completely cooled before placing inside the turkey cavity, and you cook the turkey to the proper internal temperature (165°F). This helps ensure everything is safe and delicious.
Can I use this recipe as a side dish instead of stuffing the turkey?

Definitely! Simply place the mixture into a buttered baking dish and bake uncovered at 350°F for about 30-35 minutes until hot and golden on top. It’s a wonderful side on its own.
What substitutions can I make for the turkey liver?

If you’re not a fan of liver, you can omit it entirely or substitute with finely chopped mushrooms or extra sausage. The flavor won’t be compromised.

Final Thoughts

I absolutely love how this Awesome Sausage, Apple, and Cranberry Stuffing Recipe turns out every time. It’s become my go-to for holiday dinners and really any time I’m craving that cozy, comforting side that feels like a warm hug from the inside. When I first made it, I was amazed at how well the flavors blended — sweet, savory, herbal, and fruity all at once. You’ll find that it’s really easy to make but looks and tastes like you spent hours in the kitchen. Give it a try for your next family meal, and I’m positive it’ll earn a special spot at your table too!