Some things are non-negotiable at the Thanksgiving table. Turkey? Obviously. Mashed potatoes? Duh. Your weird uncle who’s assertively certain you’d love pickleball if you just gave it a chance? Sigh… yep. But the side with the most opinions attached is the stuffing, and this cranberry apple sausage stuffing makes a strong case for the new gold standard. The fruit brings the tart-sweet side, while leaner Italian Herb Chicken Sausage brings savory herbs and a little Calabrian chili heat. It’s fall in carb form, and proof that stuffing is always better with sausage.
SERVING MULTIPLIER:
1X
2X
3X
4X
Ingredients
1 10-ounce package store-bought dried bread cubes (about 8 cups)
1 stick (8 tablespoons) butter
1 package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled
1 large yellow onion, diced
4 celery stalks, diced
1 medium apple, cored and diced (unpeeled)
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup dry white wine
1 cup dried cranberries
¼ cup finely chopped fresh parsley
2 cups chicken stock
1 large egg, beaten
Butter or non-stick spray (for greasing)
Instructions
Prep Time: 15 min | Cook Time: 70 min | Servings: 1
1
Brown the sausage: Preheat your oven to 350°F. Melt the butter in a large skillet over medium heat. Add the sausage and sauté until browned and slightly crisp, about 5 minutes. Transfer with a slotted spoon to a large bowl, leaving the butter in the skillet.
2
Cook the vegetables: Add the onion, celery, apple, sage, and thyme to the skillet and cook, stirring, until the vegetables are soft, about 6 minutes. Season with the salt and pepper.
3
Deglaze: Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the wine is reduced by half. Stir in the cranberries and parsley.
4
Combine: Transfer the vegetable mixture to the bowl with the sausage, add the bread cubes, and stir together. Whisk the stock and egg in a small bowl, pour over the stuffing, and stir until the bread is evenly moistened.
5
Bake: Grease a 9×13-inch or 3-quart baking dish with butter or cooking spray. Spread the stuffing in an even layer and cover with foil. Bake for 40 minutes, then uncover and bake until the top is crisp, 15–20 minutes more.
