Sunday, November 3, 2019

Sausage, Cranberry and Apple Stuffing (With VIDEO)

Best Stuffing Recipe Ever starts with sausage, cranberry, and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh, my word!

The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!


And of course, if you prefer a more traditional stuffing, classic slow cooker stuffing, or Bacon Beer Cheese Stuffing, we have got you covered with those recipes too!

Stuffing is the main reason that I look forward to Thanksgiving dinner. It makes me think of home.  My mom made amazing stuffing, mashed potatoes, and corn.

OK, I would have a little turkey too because it was Thanksgiving, but it was always all about the stuffing! I have mentioned I am a carbivore and I love love love stuffing, right?

That is one of the many reasons we are so excited to be partnering with Jones Dairy Farm. They created the coolest stuffing site I have ever seen!

StuffingandMore.com is packed with unique stuffing recipes, stuffing tips, and a fun poll. And of course the RECIPE for this stuffing. You have to check it out!

http://bit.ly/1pBO5D4

I moved away from 'home' before my mom could teach me how to make stuffing.  So I had to do a lot of research when I wanted to make it on my own.

Honestly, it took a lot of trial and error before I perfected my stuffing making.

I can tell you that as good as my mom's stuffing was, it NEVER tasted this good {{sorry mom}}. Just looking at the photos makes my mouth water and that is when you know it has to be good!

Look at those sausage pieces, diced apple, nuts, and cranberries just about jumping off the page. It makes you want to lick your screen, doesn't it?

http://bit.ly/1pBO5D4

The real recipe magic happens as the pan is deglazed with the most glorious liquids and the browned bits are scraped up to create the most magnificent sauce that the stuffing bakes in. Oh, my word!

Chad declared it "The Best Stuffing Ever" and I immediately emailed his aunt (who now hosts Thanksgiving dinner) to tell her we are bringing this fabulous stuffing.

She is elated and I can't wait for the day to get here.  But, really when stuffing is THIS good, you shouldn't have to wait for a holiday. Let's just call this Sunday stuffing.  Maybe we should start a new trend.

If you would like to find more recipes, tips, and information on Jones Dairy Farms, check out their Facebook and Twitter pages.

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd

Helpful Tips to make Sausage, Cranberry and Apple Stuffing :

  • For those sensitive to alcohol, you can use chicken or stock in place of the wine.
  • You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
  • You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.

What you will need to make Sausage, Cranberry and Apple Stuffing :

  • 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
  • A large skillet with a lid – A wide skillet works best, ideally one that’s more than 12 inches in diameter.

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤   



See how easy this Sausage, Cranberry and Apple Stuffing  is to make. Watch the video!!!



Yield: 8
Author:

Sausage, Cranberry and Apple Stuffing

Sausage, Cranberry and Apple Stuffing

The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!
prep time: 45 Mcook time: 55 Mtotal time: 100 M

Ingredients

  • 1 loaf sour dough bread, cubed (about 10 cups)
  • 1 cup sweetened dried cranberries
  • 1 medium apple, peeled, cored and chopped
  • 2 (12 oz) Jones Dairy Farm 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
  • 2 eggs, lightly beaten

Instructions:

How to cook Sausage, Cranberry and Apple Stuffing

  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 an extra-large bowl, add cranberries and apples. Set aside.
  2. Butter 9x13-inch casserole dish. Set aside.
  3. In a large skillet over medium heat, cook sausage using a 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 a 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 the bowl with bread cubes.
  5. Add wine to the skillet and scrape browned bits from the bottom of the pan as it cooks. Add butter and chicken stock. Bring to a boil for 3 minutes, remove from heat and pour over bread cubes in the 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.

DONNA'S NOTES

  1. For those sensitive to alcohol, you can use chicken or stock in place of the wine.
  2. You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
  3. You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.



Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Originally published 11/3/14 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

46 comments:

  1. I love your comment about licking the screen. That was hilarious but oh sooo true. This stuffing looks amazing and I can't wait to make it!

    ReplyDelete
  2. WOW! This sounds so, soooo good!! I'm off to check out all their recipes. I LOVE stuffing!

    ReplyDelete
  3. This sounds so fantastic! Pinned for later. And I totally agree...stuffing is the best part of thanksgiving :)

    ReplyDelete
  4. This looks like an absolute Thanksgiving winner! Love this!

    ReplyDelete
  5. This looks awesome! Totally my kind of comfort food!

    ReplyDelete
  6. So yummy. I am from the little town where Jones dairy farm is located and my mom works there!

    ReplyDelete
  7. This reminds me of home, as our traditional stuffing has many of the same flavors. LOVE it (and I adore Jones products!!)

    ReplyDelete
  8. Not a wine lover. What if I leave out this ingredient?

    ReplyDelete
    Replies
    1. You can sub out white grape juice or just replace with more chicken stock. Enjoy and let us know how it goes!

      Delete
    2. We do not drink wine but I have found it does something amazing to many dishes. I typically use 1/4 of what is called for because I don't want to taste the wine; I just want the magic that happens when it is added. You might give that a try. I am going to make this using 2 T, taste, then add 2 more T if it isn't "perfect" to my tastes. (Hint: I put 2T in my turkey gravy also.)

      Delete
  9. Definitely going to try this year. Making it ahead of time and reheating it (I so need a double oven).

    ReplyDelete
    Replies
    1. How did it turn out when you made it ahead of time? I might have to do the same thing.

      Delete
    2. How did it turn out? I'm planning to make it the day before.

      Delete
    3. I would also like to know about making ahead because of limited oven space if anyone has an answer please share

      Delete
    4. I'd love to know this too. Anyone try making it ahead yet? :)

      Delete
  10. I loved my mom's dressing but have no idea how she made it. It was nothing like this though. I love trying different foods and find that I like them prepared with a variety of ingredients making each one delicious in their own way. I do love the ingredients used here. Pinning it!!

    ReplyDelete
  11. Can I substitute turkey sausage and fresh cranberries?

    ReplyDelete
  12. This looks delicious! Do you think it can be made the day before?

    ReplyDelete
  13. This looks delicious! Do you think it would work if it was made the day before then baked the day of?

    ReplyDelete
    Replies
    1. I always make the day before and almost this same recipe but I add water chestnuts also..

      Delete
  14. Can I make this ahead of time? Should I freeze or just refrigerate?

    ReplyDelete
  15. Can the Jones Dairy products be purchased in Texas?

    ReplyDelete
    Replies
    1. Here is their product locator. http://www.jonesdairyfarm.com/product-locator

      Enjoy and let us know how it goes.

      Delete
  16. Can this stuffing be stuffed in a turkey or is it best baked by itself? I definitely want to try this.

    ReplyDelete
    Replies
    1. Jorge,

      I am sure it could be baked inside the turkey, but I love the texture that baking it in a pan gives it. Let us know how it goes. Enjoy!

      Delete
    2. Please bake your stuffing in a separate dish. The texture will be much better and from a food safety standpoint; by the time you get your stuffing inside the turkey up to a safe temperature (it is "contaminated" with raw turkey juice!) your turkey is going to be waaaaay over cooked.

      Delete
    3. My son deep fries and I do this dressing in my large country kettle and it is wonderful.

      Delete
  17. Hi Donna,

    Love your site and all your yummy recipes. I made this stuffing last year and it was truly the best stuffing I ever made - this is without a doubt the most amazing recipe out there! I will be making it again this year - everyone loved it! Thank you, thank you, thank you! And yes, you do want to lick the screen - it looks that good! :)

    ReplyDelete
    Replies
    1. I am so happy to hear you loved it. Thank you for reading our site. I can't imagine Thanksgiving without this stuffing.

      Happy Thanksgiving to you and your family.

      Delete
  18. I made this last year and it was amazing! This year I am going to plan it a lot better, so I don't have to run to my neighbors house and beg to use her oven in a dire attempt to toast some bread.

    ReplyDelete
    Replies
    1. That is awesome Kimberly! I will be prepping the ingredients ahead of time as well. The less stress the better. :) Happy Thanksgiving to you and your family.

      Delete
  19. Hi Donna,
    I am planning on making this delicious stuffing for thanksgiving this year and I can't wait to try it!! I'm wondering if I can make it the night before and reheat in the oven before serving? And also if you have any suggestions on substitutes for the chicken stock and eggs I would appreciate it! (My fiance is allergic to poultry) Happy Thanksgiving!

    ReplyDelete
    Replies
    1. You absolutely can make it ahead and reheat it. If it gets a little dry add more moisture.

      As far as the eggs and chicken stock... I would substitute vegetable broth for the chicken stock and you can use an egg replacement. You could leave the egg out completely, but the stuffing will not hold together. Here are some suggestions for egg replacement found on this site: http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx Enjoy and let us know how it goes. Happy Thanksgiving!

      3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
      1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
      Commercial egg replacement products

      Delete
  20. Thanks for sharing! Happy Thanksgivin!

    ReplyDelete
  21. I want to try this next time. I love the idea of cooking and serving from the crockpot. Is there a way to get that 'crispy' top with making this in a crockpot?

    ReplyDelete
  22. it is not a stuffing but a dressing

    ReplyDelete
  23. can I substitute stuffing bread in the bag instead of loaf brea

    ReplyDelete
  24. Can I used the stuffing in the bag

    ReplyDelete
    Replies
    1. You can use the unseasoned ones. Just make sure that you have the same amount of bread cubes. I believe the recipe calls for 10 cups. Enjoy and let us know how it goes.

      Delete
  25. Happy Thanksgiving Donna! This will be year 3 of this glorious stuffing/dressing! Nom nom nom...Keep all your wonderful recipes coming! Love them!

    ReplyDelete
    Replies
    1. Thank you Becky! You made my day. I am so happy that we have become a part of your holiday traditions. Have a Happy Thanksgiving.

      Delete
  26. Happy Thanksgiving!!!This will be my 2nd year doing this delish recipe. Last year it was the highlight of our the meal. Unfortunately this year one of our guest has a nut allergy. Are the pecans an essential part of this dish? I'm thinking of omitting the pecans. Will the taste be drastically sacrificed?

    ReplyDelete
    Replies
    1. That is so thoughtful of you, Jackie! Absolutely, you can leave them out. It does add a lovely nuttiness and a great crunch, but the omission of the nuts will not sacrifice the dish. I am so happy that you love this stuffing.

      Have a fabulous Thanksgiving and let me know how it went.

      Delete
  27. I have made this stuffing beofre and it was DELICIOUS! The fresh herbs make all the difference; I probably added a little nore than the recipe called for. I also substituted in dried cherries for the cranberries and add chopped pecans. I put mine in the center or a crown roast and baked it tha way. This year I plan to use it with my turkey for Thanksgiving. :-)

    ReplyDelete
  28. nut allegies so wondering what seeds would make a good substitute. sunflower or maybe pumpkin?

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤