Apple Cranberry Sausage Stuffing ~ Thanksgiving Dinner ~ Holiday Side Dish

sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey reduces fat content while maintaining flavor.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries provide a tart flavor, while raisins are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in sodium.

Spread 8 cups of sourdough bread cubes on a baking sheet and bake at 300°F for about 30 minutes to dry out.

In a skillet over medium heat, melt 4 tablespoons of butter.

Add 1 pound of sausage to the skillet and cook until browned.

Add 1 cup of chopped onion and 1 cup of chopped celery to the skillet and stir.

Season with about 1 teaspoon of salt and black pepper, then sauté for 3-5 minutes until softened.

Add 3 cloves of chopped garlic and 1 Fuji apple (peeled or unpeeled) to the skillet and cook for about 1 minute.

Deglaze the pan with 1/2 cup of white wine and cook for about 1 minute to cook off the alcohol.

Combine the sausage mixture with the dried bread cubes in a large bowl and mix well.

Add 2-2.5 cups of turkey stock to the mixture and stir until combined.

Stir in 3/4 cup of dried cranberries, 2-2.5 tablespoons of dried parsley, and 2 teaspoons of poultry seasoning.

Let the mixture sit for about 5 minutes to absorb some liquid.

Add 2 beaten eggs to the mixture and stir to combine.

Transfer the stuffing mixture to a buttered baking dish or back into the skillet if it's oven-safe.

Bake in the oven until heated through and golden brown, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens