Cranberry Apple Sausage Stuffing
This Cranberry Apple Sausage Stuffing recipe is made with sourdough bread, tart apples, dried cranberries and savory sausage. This Thanksgiving stuffing is the perfect addition to your holiday meal!
Servings: 12
Cost: $10
Ingredients
- 6 cups rosemary sourdough bread cubes
- ½ cup butter
- 1 yellow onion diced
- 1 ½ cups chopped celery 2 ribs
- 1 pound breakfast sausage
- ½ cup dried cranberries Craisins
- 1 green apple peeled, cored and chopped
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried Italian seasoning mix
- 2 cups organic low sodium chicken stock
Instructions
- Preheat oven to 300℉
- Spread bread cubes evenly in a single layer on a large baking sheet, and bake until toasted and light brown. Remove from oven, and set aside
- Preheat oven to 350℉
- In a large skillet, melt the butter, and saute the onions and celery over medium high heat until slightly soft
- Crumble sausage into skillet, and cook until brown
- Stir in apples, cranberries, Italian seasoning, salt and pepper, and remove from heat
- Place dried bread cubes in a large bowl. Add sausage mixture, pour in chicken stock, and stir until well combined
- Pour stuffing into a greased baking dish, and bake at 350 degrees for 30 minutes or until heated throughout and golden brown on top. Or, use as stuffing for turkey
Notes
Use plain sourdough bread or your favorite bread if you can't find rosemary sourdough bread.
Can be made ahead of time -- see post for instructions.
Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 356mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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