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Cranberry Apple Stuffing

 Cranberry Apple Stuffing
One Thanksgiving, I lost the recipe I planned to use, so I threw this together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
12 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Cranberry Apple Stuffing (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 306 calories, 15 g fat (6 g saturated fat), 32 mg cholesterol, 762 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g protein.