Savory Sausage, Apple & Cranberry Stuffing

A cozy holiday favorite from our family table to yours

Stuffing is one of those dishes that always disappears first. There’s something about that golden, buttery top and the mix of savory herbs that makes everyone go back for seconds (and maybe thirds).

I love that this recipe is brightened with unexpected sweetness from apples and cranberries paired with savory sausage, garlic and sage. It feels like the holidays in a single bite. 

A Story from our Family Table

Every year, my family does Thanksgiving potluck-style — everyone brings a dish to share. For years, Chris and I were in charge of his famous mashed potatoes (they really are legendary). But last year, we decided to switch things up and bring this sausage, apple & cranberry stuffing instead.

It was such a hit that by the end of dinner, I’d been officially crowned the stuffing queen. Now, it’s my assigned dish every year — and honestly, I don’t mind one bit.

The best part? You can make it ahead and freeze it, which makes things so much easier during that busy holiday week. It bakes up beautifully straight from the freezer — no one will ever know you didn’t make it that morning.

🦃 Sausage, Apple & Cranberry Stuffing (Makes 2 trays)

Ingredients:

• 24 oz unflavored bread cubes

• 1 lb ground pork sausage

• 2 apples, chopped (we use Gala or Golden Delicious)

• 1 cup dried cranberries

• 1 cup (2 sticks) unsalted butter

• 3 cups diced sweet or yellow onion

• 2 cups diced celery

• 6 garlic cloves (or 6 tbsp minced garlic)

• ¼ cup chopped fresh parsley

• 2½ tsp dried sage

• 2 tsp dried rosemary

• 1 tsp dried thyme

• 3 cups chicken stock or bone broth

• 2 large eggs

• 1 tsp salt (or to taste)

• ½ tsp pepper (or to taste)

Instructions:

1. Cook the sausage: In a large skillet, brown the sausage until fully cooked. Drain and set aside.

2. Sauté the vegetables: In the same skillet, melt butter over medium heat. Add onion, celery, garlic, salt, and pepper. Sauté for 8–10 minutes, until softened and fragrant.

3. Add the herbs: Stir in sage, rosemary, thyme, and parsley. Cook for another minute to let the flavors come together. Add 1½ cups of the chicken stock and remove from heat.

4. Combine: In a very large mixing bowl, combine bread cubes, chopped apples, and dried cranberries. Pour the warm butter mixture over the top and toss gently to coat.

5. Add the eggs and stock: In a small bowl, whisk together the remaining 1½ cups of stock with the eggs. Pour over the stuffing mixture and toss until everything is evenly mixed.

6. Prepare for baking: Grease two 9x13” baking pans and divide the mixture between them.

7. Bake: Bake at 350°F for 45–60 minutes, until the top is golden and crisp and the internal temperature reaches 160°F. Tent with foil after 20 minutes if the top starts to brown too quickly.

💡 Pro Tip:

This recipe freezes beautifully. I like to prepare it through Step 6, then wrap it tightly in plastic wrap and foil. On the morning you need it, thaw in the fridge and bake as directed — it tastes just as fresh as the day you made it.

We know you and yours will love this stuffing as much as we do.

Happy Holidays from the Kennedy’s,

Sausage, Apple, Cranberry Grocery List.pdf

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