Harvest Sausage Stuffing with Pecans and Cranberries


The ultimate sausage stuffing recipe for Thanksgiving!  All your favorite Fall flavors are baked together in a perfectly textured side dish you’ll love!


Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans, and crisp harvest apples tossed in an incredible white wine, butter, and herb sauce and baked until perfectly crispy on top and soft and tender underneath!  It’s the ultimate sausage stuffing!

Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love! | http://thechunkychef.com

Okay, so technically this should be called a dressing, since stuffing is actually stuffed into a bird… but growing up we always called it stuffing… so stuffing it is!

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Can you believe we’re less than a month away from Thanksgiving?!  O.M.G.  I’m so not ready for that.  We need to firm up our Thanksgiving plans and I need to start planning a menu and some dishes to bring to our families… one thing I don’t need to plan, is what stuffing to make.  This one takes the cake!!

I’ve always loved stuffing, in all forms… traditional, cornbread, even oyster!  But this sausage stuffing is so perfectly complimented by the crisp apples and sweet cranberries… it really takes it over the top into complete deliciousness.

Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!

I use French bread for this stuffing, but it would be really good with cornbread if you have some of that already baked up!

Making stuffing is relatively easy, just a takes a little time, as it bakes for a while.  The upfront cooking doesn’t take too long though, so you can go relax while it bakes!

Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!

Here’s a Few Helpful Hints to Prep Ahead:

  • Slice bread into cubes and keep sealed in a re-sealable plastic bag.
  • Brown sausage ahead of time and keep in an airtight container in the refrigerator.
  • Chop onions and herbs and keep them in an airtight container in the refrigerator.
  • Toast pecans and keep sealed in a re-sealable plastic bag.

That way, when you want to make your stuffing, you can just toast your bread, peel and dice your apples and start making the sauce.  Combine it all and bake.  Easy peasy!

Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!

While this sausage stuffing is perfect for Thanksgiving, I think it would be great year-round!  Serve it up with some Pan Seared Chicken with a Creamy Mustard Sauce or a nice platter of Apple Cider and Thyme Glazed Pork Chops for an amazing meal no one will be able to resist!

I came across this recipe on Pinterest and I didn’t have to tweak it much at all… it’s pretty perfect!  I love how versatile stuffing is… you can bake up a big casserole dish, or bake in individual servings for a personalized holiday experience 🙂

Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!

What makes this sausage stuffing the ultimate stuffing is the broth that it’s all tossed in before baking.  The pan is deglazed with white wine, reduced a bit, then topped with chicken stock, butter, and herbs.  I can’t even tell you how much flavor that lends… it’s amazing!

 Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!

I hope you all absolutely love this sausage stuffing!  To me, it just tastes like home 🙂


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Harvest Apple Cranberry and Sage Sausage Stuffing | The ultimate sausage stuffing recipe for Thanksgiving! All your favorite Fall flavors are baked together in a perfectly textured side dish you'll love!
Print
5 from 2 votes
6 servings
Harvest Apple Cranberry and Sage Sausage Stuffing
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 
Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans and crisp harvest apples tossed in an incredible white wine butter and herb sauce and baked until perfectly crispy on top and soft and tender underneath!
Author: The Chunky Chef
Ingredients
  • 1 loaf French bread cubed
  • 1 cup sweetened dried cranberries I used reduced sugar
  • 1 medium apple peeled, cored and chopped (I used a Gala)
  • 1 1/2 lbs sage sausage
  • 1/2 cup yellow onion finely diced
  • 1/2 cup pecans chopped
  • 1/2 cup fresh flat-leaf parsley chopped
  • 3 Tbsp fresh sage finely chopped and divided
  • 1 Tbsp fresh rosemary finely chopped
  • 1 tsp fresh thyme chopped
  • 1 cup dry white wine I used Chardonnay
  • 4 Tbsp unsalted butter
  • 2 cups chicken stock
  • 2 eggs lightly beaten
  • Bacon grease for cooking sausage optional
Instructions
  1. Add chopped pecans to a dry small skillet and toast over LOW heat. Set aside.
  2. Preheat oven to 350 degrees and line a large baking sheet (or two medium sized ones) with parchment paper. Spread cubed French bread out on the baking sheet and bake for 10 minutes or so, until toasted. You're looking for a super light golden brown color.
  3. Add bread to a large mixing bowl and set aside.
  4. Heat bacon grease or a small drizzle of oil in a skillet over MED heat. Add sausage and cook until cooked through and lightly browned. Be sure to break up the meat with a potato masher to get fine crumbles.
  5. Use a slotted spoon to remove the sausage from the skillet and add it to the bowl with the toasted bread. Also add in the cranberries, diced apples, and pecans.

  6. Drain all but a few tablespoons of the bacon and sausage drippings and add in the onions. Saute until soft and translucent, add in herbs and stir to combine.
  7. Cook another 2 minutes.
  8. Transfer the onion mixture to the large mixing bowl.
  9. Carefully pour in the wine, being sure to use your wooden spoon to get all the brown bits from the bottom of the pan. Cook the wine for 1 minute.
  10. Add in butter and chicken stock and cook for 3 minutes.
  11. Pour sauce into large mixing bowl, toss to combine.
  12. Add lightly beaten eggs and toss to combine again.
  13. Butter or grease a 9x13" baking pan and pour in the stuffing.
  14. Cover with aluminum foil and bake for 40 minutes. Uncover and bake an additional 15 minutes.
  15. Garnish with additional fresh herbs and serve.
Recipe Notes

** Recipe adapted slightly from The Slow Roasted Italian

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Harvest Sausage Stuffing | Crusty bread, savory sage sausage, and harvest fruits are tossed in a white wine, butter, and herb sauce and then baked until perfect! | http://thechunkychef.com

Harvest Sausage Stuffing | Crusty bread, savory sage sausage, and harvest fruits are tossed in a white wine, butter, and herb sauce and then baked until perfect! | http://thechunkychef.com

 

 

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29 comments on “Harvest Sausage Stuffing with Pecans and Cranberries”

  1. This stuffing looks delicious! I love all of the goodies in it! I can’t believe that Thanksgiving is right around the corner. I am not ready either. Your photos are to die for Amanda!

  2. I am always looking for new stuffing recipes to try out. This looks so delicious.

  3. My family loves stuffing – I make the traditional and then a new one. This looks like a deliciously good choice 🙂

  4. I love trying new kinds of stuffing and this one sounds fantastic! We always call it stuffing too – even if it isn’t stuffed into the bird! 🙂

  5. What a delicious sounding stuffing. I love that it includes cranberry!

  6. I could eat stuffing every day. It is my favorite thing!! This looks so good. Love the apples and cranberries!

  7. … I think I’m just going to pin this on every Pinterest board I have. Stuffing is THE-WAY to my heart… especially when it has goodies in it! This flavor combo is PERFECT. Ahhhh…

  8. I love dressing with cranberry sauce but haven’t put cranberries inside. Love the fruit flavors going on here!

  9. This sounds divine!! In Australia, I only had stuffing in the bird, and LOVED IT but never has it served separately from the bird until I had it in the US! 🙂 The flavours here are divine! My fav is Sage and Onion stuffing so this would definitely be gobbled up at home!

  10. This is such a delicious recipe and absolutely beautiful photography. I love the cozy and inviting atmosphere, just gorgeous.

  11. Hi Amanda,
    I stumbled across this from I think a buzzfeed article and *knew* that I wanted to try it for our Christmas dinner tomorrow (for friends). In the UK, our “stuffing” is very different to you guys, so I’m excited and a bit nervous to try this for the first time. Time-wise, can you get it all in the dish and then bake it a bit later, or does it need to bake immediately?
    Thanks so much – I’ll let you know how it turns out!!

    • Hi Mags 🙂 I’m so happy you’ll be trying the stuffing! You can absolutely make it up a bit ahead of time and then bake it right before you need it, just be sure to keep it covered in the refrigerator before you bake it 🙂 I hope you all LOVE it!

      • Sorry it took me so long to reply. I also really wanted to share a photo with you but it went pretty quickly so I can only link you to a leftovers photo (https://www.instagram.com/p/_g1joohS5k/?taken-by=simplymagstacular)!! It was just incredible and I’ve shared your recipe with all my friends who were lucky enough to try it. We will DEFINITELY be doing this again, and hubby has insisted we *don’t* share it with 5 other people next time 😉
        Thanks very much for your advice, I look forward to following your other recipes. As a quick plug, I often post my culinary efforts on my instagram so have a look and we can swap some ideas!

  12. Is it possible to make this the night before, cover and refrigerate….. then just stir before baking the next day? And what is the purpose for the eggs?

    • Hi there 🙂 I’ve never assembled it before hand, but I’ve gone ahead and baked it before hand, then just reheated it the next day. If you notice it getting a little dry when reheating, add a splash of chicken stock 🙂 The eggs hold the stuffing together as it bakes, so it doesn’t crumble apart when you serve it.

  13. I made this for Thanksgiving dinner, and it was a huge hit! I couldn’t find where it says to incorporate the pecans so I just tossed in with the cranberries and apples. Also used brioche instead of French. Will definitely keep this recipe and serve at many Thanksgiving feasts to come. Thank you so much for sharing!!

    • Hi Angela 🙂 I’m SO happy that this stuffing was a huge hit at Thanksgiving!! Oh man, I can’t believe I totally forgot to put that part in the recipe instructions (facepalm), but it should be right where you added them, so you did great 🙂 Brioche sounds amazing in this stuffing!