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holiday plate of sausage stuffing, turkey, and mashed potatoes
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5 from 7 votes

Apple Cranberry and Sausage Stuffing

This Apple and Cranberry Sausage Stuffing is loaded with classic Fall flavors. The wine butter and herb broth makes for a fun and delicious stuffing recipe for Thanksgiving, Christmas, or even a great Fall dinner.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: thanksgiving side dish
Servings: 12 servings
Calories: 401kcal


  • 16 oz loaf French bread cut into 1/2-1 inch cubes
  • 2/3 cup pecans chopped
  • 1 lb bulk sage sausage
  • 1 1/3 cup sweetened dried cranberries
  • 2 medium sized Gala apples peeled, cored and chopped
  • 5 Tbsp unsalted butter divided
  • 1 medium yellow onion minced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 Tbsp fresh sage finely chopped and divided
  • 1 Tbsp fresh rosemary finely chopped
  • 1 tsp fresh thyme chopped
  • 1 cup dry white wine
  • 2 cups reduced sodium chicken broth
  • 2 eggs lightly beaten
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper


  • Preheat oven to 350°F and line a large baking sheet with parchment paper or foil.
  • Spread cubed bread onto prepared baking sheet and bake for about 10 minutes, until bread is toasted and a light golden brown color.  Set bread aside to cool.
  • Add pecans to a dry skillet and heat over LOW heat for a few minutes, stirring occasionally, until they smell toasty.  Turn off the heat.  Remove pecans to a plate.
  • Add bread pieces and pecans to a large mixing bowl and set aside.
  • Heat skillet over MED heat with a drizzle of oil.  Add sausage and brown, crumbling as you cook, for about 4-5 minutes, or until cooked through.
  • Drain sausage, then add to bowl with the bread and pecans.  Add in apples and cranberries.
  • Add 1 Tbsp of the butter to the skillet, then add onion.  Cook, stirring occasionally, over MED heat for 3-5 minutes, until soft.
  • Stir in parsley, sage, rosemary and thyme and continue cooking another minute or so. Transfer skillet contents to the mixing bowl.
  • Add wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.  Cook the wine for 1-2 minutes.
  • Add remaining butter and chicken broth and cook for 3 minutes. Pour chicken broth mixture into the mixing bowl and stir everything together to combine well.
  • Add beaten eggs, salt and pepper, and stir again.
  • Butter or lightly grease a 9x13” baking pan and transfer stuffing mixture from the mixing bowl to the pan.
  • Cover with foil and bake 35 minutes.  Uncover and bake another 25 minutes or so, until top is golden brown.


  1. This recipe has been on the website since October 2015, and has been updated with additional information, new photos, and an updated recipe in November 2021.

Original Recipe

The cooking instructions are the same for the original recipe, so follow the steps outlined above.  The ingredient quantities have changed a little.
  • 1 loaf French bread, cubed
  • 1 cup sweetened dried cranberries
  • 1 medium apple, peeled, cored, and chopped
  • 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
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • 1 cup dry white wine (chardonnay) 
  • 4 Tbsp unsalted butter
  • 2 cups chicken stock/broth
  • 2 eggs, lightly beaten
  • drizzle of oil, or bacon grease, for cooking the sausage (optional)
Recipe adapted from The Slow Roasted Italian


Calories: 401kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 606mg | Potassium: 294mg | Fiber: 3g | Sugar: 14g | Vitamin A: 387IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg