Sausage, Apple & Cranberry Stuffing - NumsTheWord

Sausage, Apple & Cranberry Stuffing

Sausage, Apple & Cranberry Stuffing

It’s just around the corner folks!  Time to start preparations for the big day and Stuffing is one of the most looked forward dishes on the table!

If you love stuffing, then you’ll love this from scratch stuffing!  It’s not mushy like the boxed stuff however if you like mush, you can just add extra stock.

I however am not a fan of the boxed mush by itself.  I do however like this. 

It’s packed with flavor, easy to make and tastes great inside or outside the Turkey. 

I also suggest making this with fresh herbs. 

Really fresh herbs make such a HUGE difference in all things and it’s no exception with this.  You can certainly use the dried stuff, but I promise you wont regret going fresh!

Forget the box this year and try something new the entire family will love!

Sausage, Apple & Cranberry Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 10 Servings

If putting stuffing into turkey, only do 3/4 cup of Turkey stock.


  • 1 1/2 cups cubed whole wheat bread
  • 3 3/4 cups cubed white bread
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 1/2 teaspoons dried sage or 5 teaspoons fresh
  • 1 1/2 teaspoons dried rosemary or 1 1/2 Tablespoons fresh
  • 1/2 teaspoon dried thyme or 1 sprig fresh
  • 1 Granny Smith apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 1 cup turkey stock (use chicken if you don't have on hand or can't find)
  • 4 tablespoons unsalted butter, melted
  • 1 egg, lightly beaten


  1. Preheat oven to 350*F
  2. Spread the bread cubes on a large baking sheet, making sure to not overlap.
  3. Bake for 5 to 7 minutes or until evenly toasted.
  4. Place bread crumbs into a large bowl and set aside.
  5. In a large skillet, cook the sausage and onions over medium heat, until cooked through.
  6. Add the celery, sage, rosemary, and thyme. Cook together for 2 more minutes.
  7. Place sausage mixture into bread bowl.
  8. Add lightly beaten, raw egg, to the bread and sausage bowl.
  9. Add chopped apples, dried cranberries, and parsley to sausage bowl.
  10. Add turkey {or Chicken} stock and melted butter, and mix lightly.
  11. Pour into a lightly greased casserole dish and bake 1 hour. {If stuffing turkey, add this to the Turkey and bake.}
  12. Stir after 30 minutes then finish baking.
  13. Remove and serve immediately.

Recipe adapted from: All Recipes

5 thoughts on “Sausage, Apple & Cranberry Stuffing

    • Thank you so much Kristen for coming back and leaving your review! You have just made my Christmas! I’m so glad everyone enjoyed the stuffing! I hope you enjoy out other recipes too!

  1. Did you mean lightly scramble or lightly beat the egg? I was a little confused that you would put a scrambled (cooked) egg in the dressing.

    • Laura, thanks for bringing this to my attention. I can see where you could be confused. I’ve updated the recipe to make it more clear. Growing up, we always said scramble instead of beat egg and a little bit of my past tends to come out every once in a while! However most people refer to scramble as cooked. Sorry about that! Hope this helps!

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