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Cranberry Apple Stuffing


  • 3/4 pound bulk 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


  • 1. 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.
  • 2. 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.
  • 3. Cover and bake 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Nutrition Facts

3/4 cup: 306 calories, 15g fat (6g saturated fat), 32mg cholesterol, 762mg sodium, 38g carbohydrate (13g sugars, 3g fiber), 7g protein.


Average Rating: 4.833333
  • Foxycook
    Aug 25, 2019
    From the start I was hesitant about using the apple juice as the liquid for the stuffing. I loved the addition of the apples and cranberries and the substitution of the Italian sausage for my usual sage sausage. However, I just couldn't get past the apple juice flavor. It seemed to leave an after taste. This T.G. I will make it again omitting the juice and use chicken broth as I always have. All of us really liked the change from sage sausage to Italian.
  • audra13
    Nov 26, 2017

    Awesome recipe! Everyone raves about it when we make it. We've even made it with Gluten Free stuffing cubes and it's till delicious!

  • kcheekers
    Nov 26, 2016

    I thought this was very good, but my husband thought it was just ok. Admittedly, we used apple-chicken sausage instead of pork sausage since we had Thanksgiving guests who don't eat pork. While I was eating it, I kept thinking that bacon would have been a good addition to the stuffing, so it's probably better with real pork sausage. I also used pecans instead of almonds, since I don't like almonds. I did really love the addition of the pecans.

  • cf05991
    Nov 29, 2014

    " I made this for our huge Thanksgiving get together. The only thing I would have done differently was make 2 pans instead of one!! My family loved it and I will now make it a tradition.

  • irmabrock
    Nov 12, 2014

    I have been making this recipe for the last 10 years and everyone keeps asking for it over and over!

  • Donut Queen
    Oct 14, 2014

    I made this yesterday for Thanksgiving dinner (along with Classic Turkey Gravy from this site) and it was a big hit! I substituted chicken sausage for Italian and walnuts for the almonds, and used homemade seasoned bread cubes. No doubt this recipe will be making an appearance again next year.

  • Webbjules
    Dec 31, 1969

    This was very good. Could be a meal by itself.

  • zilki
    Dec 29, 2011

    Different, but so good! Everyone loved it and I will make it again for sure!

  • Colleen V
    Dec 12, 2011

    Definitely will make this again.

  • daisy4516
    Nov 25, 2011

    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.

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