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!
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5 from 3 votes

Harvest Apple Cranberry and Sage Sausage Stuffing

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!
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Servings: 6 servings
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

  • Add chopped pecans to a dry small skillet and toast over LOW heat. Set aside.
  • 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.
  • Add bread to a large mixing bowl and set aside.
  • 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.
  • 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.
  • 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.
  • Cook another 2 minutes.
  • Transfer the onion mixture to the large mixing bowl.
  • 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.
  • Add in butter and chicken stock and cook for 3 minutes.
  • Pour sauce into large mixing bowl, toss to combine.
  • Add lightly beaten eggs and toss to combine again.
  • Butter or grease a 9x13" baking pan and pour in the stuffing.
  • Cover with aluminum foil and bake for 40 minutes. Uncover and bake an additional 15 minutes.
  • Garnish with additional fresh herbs and serve.

Notes

** Recipe adapted slightly from The Slow Roasted Italian