Thursday, November 10, 2011

Turkey Sausage, Apple, and Cranberry Stuffing

turkey sausage, apple, and cranberry stuffing recipe

Before this Thanksgiving, I had never actually eaten stuffing.  It kind of weirded me out and to me it just looked gross.  Not to mention that I knew it had tons of onions in it.  But, thanks to this blog, I've become a much more adventurous eater and I even eat things that have onions in them now.  So, this Thanksgiving, I finally tried stuffing.  N's mom was able to join us for Thanksgiving dinner, and she was kind enough to make stuffing.  Having guests bring side dishes or desserts is a great way to lessen the load, spare some oven space, and save you some stress.  But you probably already knew that.

In order to round out the Thanksgiving recipe round-up, I decided to make my own stuffing and a sweet potato casserole.  I liked the stuffing N's mom made enough that I was okay with having stuffing again, but the stuffing recipe here has definitely converted me into a stuffing eater, and I am never looking back.  It is slightly sweet and has great flavours.  It's also on the "lighter" side of stuffing recipes, using whole grain bread, turkey sausage and mostly vegetables.  It was easy to prepare and could definitely be made in advance.

Turkey Sausage, Apple, and Cranberry Stuffing

1 loaf Harvest Grain Bread
3 links turkey sausage
2 tablespoons olive oil
4 stalks celery (try to include one with leaves)
1 tablespoon poultry seasoning
1/2 teaspoon salt
2 onions
1 apple (I used Honeycrisp)
1/2 cup dried cranberries
1/2 cup low-sodium chicken broth

Cut the bread into cubes.  Try to remove most of the crust.  Toast the bread cubes for 15 minutes at 350°F, flipping them once.  Put the bread into a large bowl.

While you are toasting the bread, cook the sausage.  Heat a medium skillet over medium-high heat.  When the skillet is hot, add the sausage.  Cook it, breaking it into small pieces, until it is cooked through.  Add the sausage to the bread cubes.

Add two tablespoons of olive oil to the skillet, and then add the celery, onions, poultry seasoning, and salt. When the celery and onions begin to soften, add the apples and cranberries.  Cook for another 5 minutes.

Add the celery, onion, apple mixture to the sausage and bread.  Pour the chicken broth over everything and mix it well.  Transfer the stuffing to a buttered casserole dish, with a lid or covered in aluminum foil, and cook for 20 minutes at 400°F.  Uncover and cook for another 15 minutes.

Alternatively, you could stuff the stuffing into your turkey.  In that case, let the stuffing come to room temperature before you stuff the turkey (never put hot stuffing in the bird!).


  1. Hi! I just printed out this recipe and since I'm hosting Thanksgiving this year thought I'd give it a try, it sounds great. I noticed you wrote that it could be made in make it as is and then reheat in a casserole dish in the oven?? Just wondering if anything will be extra mushy?

  2. Sherry, I would prepare the stuffing up to the point of putting the chicken broth on it. Then if possible, add the chicken broth just before baking it.

  3. S @
    I have been making a cooked stuffing, using hamburger, for years AND stuffing the bird the day before. Have, in 47 years, never had a problem and it's so convenient! I would think this sausage recipe could be stuffed in the bird the day before, too - right? (I'm dying to try it!) Thanks!

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