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Savory, a touch of sweet, and bursting with holiday flavor—this Cranberry Sausage Stuffing with apples, herbs, and buttery bread cubes is the ultimate Thanksgiving side dish. Make it ahead, bake until golden, and watch it disappear!
A Thanksgiving Tradition
This is hands-down my favorite stuffing to serve for Thanksgiving dinner. It’s everything I love about a classic herb stuffing, but it’s so much better. The additions of sausage, cranberries, and crisp apples give it a boost of flavor, color, and texture. It’s the perfect side for a Thanksgiving turkey.
This stuffing has become a tradition in our family, and it wouldn’t feel like Thanksgiving without it on the table. I hope it becomes a tradition for your family too!
🧡 Erica
5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
“My family has been making this for Thanksgiving and Christmas!! We make a double batch at Thanksgiving and freeze half for Christmas!! It saves time with all the hustle and bustle of Christmas and all the family coming in to celebrate!!” – Dennis
“Hands down best dressing ever!!!! this was the first time ever using a different stuffing recipe than the always used family recipe and everyone raved, we will not be going back to the old recipe. the flavors blend so deliciously seriously amazing!!!!! Thank you for sharing.” – Lori Z.
I made this stuffing this year and it is amazing! The best homemade stuffing over ever had! Everyone loved it, and I’m adding this recipe to my thanksgiving feast every year going forward! Thanks! – Steffani
Table of Contents
Key Ingredients
Oven-baked bread cubes, succulent sausage, and a hint of sweet cranberries and apples make this a treat your guests will ask for again and again.
- Whole Wheat and White Bread: I like the mix of white and wheat bread for my bread cubes in the stuffing. It enhances the taste as well as the appearance of the stuffing.
- Sausage: I prefer sage-seasoned sausage, but a mild sausage works great.
- Fruit and Nuts: The addition of apples, dried cranberries, and slivered almonds is what makes this stuffing shine. They add texture and sweetness to the stuffing.
- Vegetables: Celery and onion give that classic, savory flavor to the stuffing.
- Seasonings: Dried sage, rosemary, and thyme combined with salt and pepper give this stuffing incredible flavor.
- Liquids: Turkey stock (chicken stock can be substituted) and melted butter give moisture to this dressing.
How to Make Cranberry Sausage Stuffing
- Dry bread cubes: Spread cubed bread on a baking sheet. Bake at 350°F for 5-7 minutes or until evenly toasted.
- Prepare sausage: Cook the sausage and onion until sausage is browned and onions are translucent. Stir in celery and dried seasonings.
- Combine ingredients: In a large bowl, combine dried bread cubes, sausage mixture, apples, dried cranberries, slivered almonds, and fresh parsley.
- Add liquids. Evenly pour turkey stock and melted butter over the mixture. Toss until the liquids are distributed over the bread cubes.
- Add to baking dish: Spoon the uncooked stuffing into a 9×13 greased baking dish.
- Cover and bake: Cover with foil and bake for 40 minutes.
- Uncover and bake: For an additional 15 minutes.
- Serve immediately.
Make It Ahead
Make this stuffing a day ahead to save time on Thanksgiving morning. Place all of the ingredients into a casserole or baking dish. Wrap with plastic wrap or cover with foil and store in the refrigerator for up to 24 hours. Once you are ready to bake, bring to room temperature, then bake according to the recipe directions.
Tips for Stuffing that is Too Wet or Too Dry
Too wet and soggy: Spread the stuffing out on a large cookie sheet. Bake it uncovered longer to evaporate excess moisture.
Too dry: Heat turkey or chicken stock on the stovetop. Drizzle it over the stuffing and cover the pan with foil. Bake for an additional 10-15 minutes.
Frequently Asked Questions
For food safety, we don’t recommend stuffing the turkey. Please see the USDA recommendations for stuffing a turkey.
I prefer sage sausage, but any mild sausage will work great. You can also use turkey sausage or a plant-based sausage.
This recipe uses regular white and wheat bread, so therefore, not gluten-free. However, we have an absolutely delicious Gluten Free Stuffing that your whole family will love!
Yes, you can freeze it before or after baking. Cover the baking dish with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven. See tips above for adjusting the consistency if needed.
It lasts 3 to 4 days when stored in an airtight container. Use leftover to make Thanksgiving Leftover Casserole or Thanksgiving Leftover Sandwiches. So yummy!
More Delicious Stuffing Recipes
Whether you’re cooking for a crowd or need a special diet-friendly option, these stuffing recipes are perfect additions to your Thanksgiving dinner table.
Did you make this Thanksgiving stuffing? 🦃
We would love to hear how you liked the recipe! Please leave a review and rating below.
Cranberry Sausage Stuffing with Apples and Herbs
Video
Ingredients
- 2 cups whole wheat bread, (cubed)
- 4 cups white bread, (cubed)
- 1 pound sage sausage, (Bob Evans brand works great)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 golden delicious apple, (cored and chopped)
- 3/4 cups dried cranberries, (Craisins work great!)
- 1/4 cup chopped fresh parsley
- 1 cup turkey stock, (chicken stock works great too!)
- 1/4 cup butter, (melted)
- 1/2 cup slivered almonds or walnuts, or any kind of nuts, chopped (optional)
Instructions
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Stir in the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional).
- Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into a 9×13 baking dish and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
Notes
Make Ahead Sausage Stuffing
Make this stuffing a day ahead by preparing bread crumbs and sausage mixture, and assembling everything in the baking dish. Once all the ingredients are in the baking dish, cover and store in the fridge. Remove from the fridge about 30 minutes prior to baking to bring to room temperature. Bake according to recipe directions.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanksgiving Side Dishes
We have loads of Thanksgiving side dishes like this cranberry sausage stuffing. Here are some of out favorites:
I would change the cranberries because I can’t eat them there’s must be a substitute that I can use it sounds like a wonderful recipe to try
Very good “Dressing” recipe! Sorry, “Stuffing” is when it gets “stuffed” and cooked with the bird, “Dressing” gets baked alone. I may be Original in my wordings (like when people list Celery Ribs as Stalks in their recipes…Stalk’s are what is cut from the ground) but I know a good Dressing/Stuffing recipe when I try one!
Thanks for the clarification! Trust me, you are going to love this recipe, no matter what you decide to call it 🙂
Am I able to halve this recipe without messing it up? Thanks!
Yes! We are halving it this year because it will just be our little family for Thanksgiving. It’s so easy to halve and make in one baking dish instead of two.
Yummy can’t wait to try this one
My family has been making this for Thanksgiving and Christmas!! We make a double batch at Thanksgiving and freeze half for Christmas!! It saves time with all the hustle and bustle of Christmas and all the family coming in to celebrate!!
This sounds delicious and I’m going to give it a go for Thanksgiving! I noticed you mentioned adding an egg, do you do that or has anyone else tried it that way and could give me their opinion ?
I don’t usually do it because I like a little bit drier stuffing – but some of our readers may have!
Can you use pistachios, and sourdough bread cubes instead of wheat and white?
I haven’t tried that exact combination before, but it sounds amazing!
This is a great recipe for Thanksgiving! My family LOVES it!
Absolutely delicious! Can’t wait to make this again this year!
Hi, I’m trying to make a one pot stuffing and turkey in the crockpot. Do you think I can cook this alongside the turkey breast in a crockpot.
My first concern with this is the stuffing next to a raw turkey for a long period of time. My second concern is the consistency of the stuffing, it will be very moist and/or the bread will turn to mush. How long do you plan to cook the turkey and at what temperature? I would definitely add the stuffing after the turkey has been cooking in the crockpot for several hours on low. The stuffing will only need to be in the crockpot for 3-4 hours on low, and probably only 1-2 hours on high.
I’m Im planning on just using turkey breasts. Not sure if that’ll make a difference.
Can I use chorizo sausage?
We haven’t tried this recipe with chorizo sausage, so I can’t speak to how it would affect the taste or texture.
Can I freeze this once cooked and re heat on the day?
I haven’t tried that way, so I can’t speak for how it would affect the taste or texture. Let us know how it works if you do try it!
What temp to you bake it at?
350
I don’t see salt in the ingredients…is that correct?
You can add salt to taste!