Sausage Cranberry Apple Stuffing Recipe + Video

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This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with apples, cranberries, and juicy sausage.

sausage cranberry and apple stuffing

Recipes like Sausage Cranberry and Apple Stuffing

A holiday meal isn’t complete without a few classic side dishes.

The perfect Thanksgiving meal simply must have a golden roasted turkey.

To serve with it, a good bread dressing, and the Best Ever Mashed Potatoes! They’re creamy, buttery, and made with just a handful of ingredients.

Try this Cheesy Bacon Green Bean Casserole for a twist on the more traditional version, or make Crispy Brussel Sprouts with Garlic for something a little lighter.

And don’t forget the Texas Roadhouse Rolls! They’re fluffy, addictive, and so easy to make yourself.

bread chunks in skillet

Tips For Making This Stuffing Recipe

  • How to save oven space for the turkey

Free up space in your oven by making the baked stuffing casserole up to 3 days ahead of time. On the day you’ll be serving it, transfer it to a slow cooker.

Use the “warm” setting to keep the dish hot until dinner is ready. If it starts to look dry, simply add a little chicken stock to keep it moist.

  • Use baking apples
cooked sausage in pan

Choose a firmer variety that won’t fall apart when baked, as well as one with a balance of tart and sweet flavors. Here are some popular choices:

  • Honeycrisp
  • Pink Lady
  • Granny Smith
  • Fuji
  • Jonagold
  • Braeburn
onions cooking in pan

Ingredient Notes & Substitutions

  • Sausage – Feel free to use your favorite bulk sausage or links with the casing removed. Sweet Italian sausage is a great choice for an extra layer of flavor.
  • Dried Cranberries – If you’re not a fan of cranberries, try replacing them with golden raisins instead. Or, use a mix of both for a variety of flavors.
  • Wine – For those who are sensitive to alcohol, you can use white grape juice or more chicken stock in place of the wine.
  • Fresh Herbs – You can substitute dried herbs if fresh are hard to find. Use 1 teaspoon dried herbs for each tablespoon called for. Also, pour the dried herbs into the palm of your hand and crush them before adding to the bowl. This will release the oils and increase the flavor potency.
  • Pecans – Replace these with chopped walnuts or slivered almonds if you’d prefer. Or omit entirely for nut allergies.
herb and pecan mixture in pan

Supplies you’ll need

  • 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
  • Large Skillet – A wide skillet works best, ideally one that’s more than 12 inches in diameter.
  • Quality Knives – If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well. 
stuffing mixture in pan before being mixed

FAQ – Common Recipe Questions

Can I make this the day before and reheat before serving?

Absolutely! Assemble and bake as directed, then cover and refrigerate once it has cooled. Reheat in the oven the next day, removing the foil at the end to get the top nice and crispy.

You can also toast the bread cubes a few days ahead of time. Just let them cool, then keep them in a storage bag on the counter until you’re ready to make the stuffing.

stuffing mixture with chicken stock being poured on it

What’s the best way to reheat stuffing?

If you prep this stuffing recipe ahead of time, you will need to store it in your fridge.

About 30 minutes before baking, remove the pan from the refrigerator. Bringing it to room temperature will ensure that it cooks evenly.

Before baking the casserole, cover the pan tightly with aluminum foil. Bake it at 350°F for about 30 minutes. Add some chicken stock if it starts to look dry.

The best way to reheat leftovers is in a pan on the stove top. Reheating it this way helps the bread cubes to become crisp again.

stuffing being mixed

Can I freeze homemade stuffing?

To freeze, allow the dish to cool completely before transferring to a large storage bag or freezer-safe container.

Use within 3 months and thaw in the refrigerator before reheating.

sausage and cranberry apple stuffing mixed in pan


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sausage cranberry and apple stuffing

Baked Stuffing Casserole Video

To learn how to make homemade stuffing from start to finish, watch the video at the top of this post.

Sausage Cranberry Apple Stuffing Recipe + Video

Donna Elick
This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with crunchy apples, cranberries, and juicy sausage.
Tried this recipe?Please comment and review!
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Main
Cuisine American
Method Oven, Stovetop
Servings 8


  • 1 loaf sour dough bread, cubed (about 10 cups)
  • 1 cup sweetened dried cranberries
  • 1 medium apple, peeled, cored and chopped
  • 24 ounces Jones Dairy Farm All Natural Pork Sausage Rolls, 2 12-ounce 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


  • 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.
  • Butter 9×13-inch casserole dish. Set aside.
  • In a large skillet over medium heat, cook sausage using a spatula to break it up as it cooks.
  • 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.
  • 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.
  • Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.


Donna’s Notes

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.


Serving: 1 | Calories: 646cal | Carbohydrates: 52g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 990mg | Sugar: 19g | Fiber: 4g | Calcium: 83mg | Iron: 5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
sausage cranberry and apple stuffing

Originally published November 2014, updated and republished November2020

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

    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.

  2. 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?

    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.

  3. 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. 🙂

  4. I just made this for thanksgiving. it was my first time making stuffing. it was really good. I left out the pecans. I couldn't find a 24oz pack of sausage so I used two 16oz packs. My loaf of sourdough made a lot of bread chunks, I couldn't fit them all into my pan, I had to leave some out. I loved the cranberries. Maybe 2 apples would be better.

  5. This is the best stuffing. I made it last year for Thanksgiving and I’m making it this year for Christmas. My mother in law talked about how good it was all year. And she does not give out compliments often.

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