This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with apples, cranberries, and juicy sausage.
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.
And don’t forget the Texas Roadhouse Rolls! They’re fluffy, addictive, and so easy to make yourself.
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
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:
- Pink Lady
- Granny Smith
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.
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.
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.
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.
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.
With love from our simple kitchen to yours.
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
- 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.
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.
Originally published November 2014, updated and republished November2020
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