Cranberry Apple Stuffing Recipe
- 3/4 pound Johnsonville® Mild Ground Italian Sausage
- 2 celery ribs, finely chopped
- 1 small onion, finely chopped
- 6 garlic cloves, minced
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup butter, cubed
- 1 package (12 ounces) seasoned stuffing cubes
- 1-1/2 cups chopped apples
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 1-1/2 teaspoons dried sage leaves
- 1-1/2 teaspoons dried thyme
- 1/8 teaspoon pepper
- Dash salt
- 1 to 1-1/2 cups apple cider or juice
- Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
- Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
- Cover and bake 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Yield: 12 servings.
Reviews for Cranberry Apple Stuffing
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This was very good. Could be a meal by itself.
Different, but so good! Everyone loved it and I will make it again for sure!
Definitely will make this again.
I didn't make the sausage with it, one of my diners was vegetarian. Everyone raved about it and wanted me to make it my regular stuffing for Thanksgiving.
This is so good!
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