Cranberry sausage stuffing with sausage, dried cranberries, apples, and bread cubes served on a white plate

Cranberry Sausage Stuffing

Cranberry Sausage Stuffing is every festive flavor of Thanksgiving baked into one savory, sweet and very satisfying dish. Loaded with cranberries, apples, sausage and herbs, this stuffing is a perfect complement to turkey!
Course Side Dish
Cuisine American
Keyword sausage stuffing, Side, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16
Author Erica Walker


  • 3 cups whole wheat bread cubed
  • 8 cups white bread cubed
  • 2 pounds sage sausage Bob Evans brand works great
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 1/2 tablespoon dried sage
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 golden delicious apple cored and chopped
  • 1 1/2 cups dried cranberries (Craisins work great!)
  • 1/2 cup chopped fresh parsley
  • 1 2/3 cups turkey stock (chicken stock works great too!)
  • 1/2 cup butter melted
  • 1 cup slivered almonds or walnuts or any kind of nuts, chopped (optional)


  • Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl.
  • In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add 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. Drizzle with turkey stock and melted butter and toss until evenly coated.
  • Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.