Easy Sausage Stuffing with Apples and Cranberries is a delicious shortcut stuffing recipe for Thanksgiving or Christmas! It’s sweet, savoury and tart with juicy apples, tart cranberries and pre-cooked sausage. It’s made without butter so it’s dairy-free, and the recipe includes lots of tips to keep this recipe simple!
When it comes to holiday meals, stuffing is an essential part. My husband could probably make a meal on stuffing alone. I don’t often cook a big turkey dinner, but when I do, I make sure there is extra stuffing.
I actually feel a bit odd calling it stuffing because around here we call it dressing. Whether it’s stuffed in the turkey or baked separately in the oven, it’s dressing. And it’s usually made with fine bread crumbs and summer savoury (a locally grown herb that isn’t too common elsewhere).
While I’m sure I will share a savoury dressing recipe with you some day, today it’s all about this easy sausage stuffing. This one is a perfect balance of soft and crispy, with pre-cooked kielbasa sausage, sweet Honeycrisp apples and tart fresh cranberries. The hubby and I were eating it straight out of the dish, and one of us wasn’t even using a fork!
Why you’ll love this easy sausage stuffing too:
- It’s so easy to make. Seriously. No need to cook sausage, toast bread cubes or sauté veggies. You just mix everything together and bake.
- The recipe uses extra virgin olive oil instead of butter. So, if you have dairy-free dinner guests, this stuffing works for them too. (Just make sure your bread is dairy-free).
- It strikes the right balance of crispy and soft, which is so important in a stuffing. The bread doesn’t get too crunchy on top or too mushy on the bottom. It’s just right.
Ingredients to make homemade sausage stuffing:
- Stale multigrain bread
- Pre-cooked kielbasa sausage
- Honeycrisp apple
- Yellow onion
- Fresh cranberries
- Dried sage and rosemary
- Salt and pepper
- Extra virgin olive oil
How to make sausage stuffing in the oven:
- Preheat your oven to 350F and grease your baking dish. I use an 8 x 10 inch dish, but a similar size will work.
- Cut your bread into 1-inch pieces (it doesn’t have to be exact) and chop your kielbasa into small chunks. You’ll also want to chop your apple and onion into small 1/4-inch pieces.
- Add the bread, sausage, apple, onion and cranberries to a large bowl and toss to combine. Sprinkle on the sage, rosemary, salt and pepper and toss again.
- In a small bowl, whisk together your egg and oil. Drizzle over the bread mixture and toss until everything is evenly coated. Don’t toss too much as the bread may start to crumble.
- Spread the stuffing mixture out into your prepared baking dish, cover with foil and bake for 30 minutes. Remove foil and bake for another 8-10 minutes, or until the stuffing is golden brown.
Frequently Asked Questions:
- Can you prepare this sausage stuffing in advance? I don’t recommend fully preparing the stuffing in advance as the apple will brown. But you can prep some of the ingredients in advance and assemble when ready to bake. For instance, you can cube your bread, cover and store at room temperature. And you can chop your sausage and onion, cover and store separately in the refrigerator.
- How do you store leftover stuffing? If you have leftover stuffing, store it in an airtight container in the refrigerator and enjoy within 2-3 days.
- Can you re-heat leftover stuffing? Absolutely. You can reheat it in the microwave or on 350F in the oven. Just keep an eye on it to ensure it doesn’t burn or dry out too much.
- What type of sausage should you use in this easy sausage stuffing recipe? To keep this recipe easy, I use pre-cooked kielbasa sausage. You can use any type of pre-cooked sausage, or if you prefer, you can cook some ground Italian sausage and add it to the stuffing mixture.
- What type of apple should you use in this stuffing? I prefer the sweet and tart flavour of Honeycrisp apples, but SweeTango or Gala apples will work too.
- Can you use dried cranberries? I haven’t tried this recipe with dried cranberries but they should work. They will just create a sweeter and less tart flavoured stuffing.
- Can you use frozen cranberries? I’ve tried this recipe with frozen cranberries and it makes the stuffing a bit mushy. If you have frozen cranberries, defrost them first and pat them dry before adding them to the stuffing mixture.
Other tips for making this easy stuffing recipe:
- I used multi-grain bread, but you can use any kind of bread you like. Just make sure it’s stale (a few days old). And, if you need this stuffing to be dairy-free, make sure you’re bread doesn’t contain any dairy.
- To keep this recipe easy, I used dried sage and rosemary, but if you prefer, you can use fresh. Just triple the amount of fresh herbs you use.
- Make sure your apple and onion are chopped into small pieces (about 1/4-inch) to ensure they cook evenly with the rest of the stuffing ingredients.
Pin this Easy Sausage Stuffing to make for Christmas or Thanksgiving!
Other side dishes to serve with your Thanksgiving or Christmas dinner:
- Roasted Brussels Sprouts with Cranberries and Prosciutto is a festive side dish to add to your holiday menu. The Brussels sprouts roast up quickly with the salty prosciutto and jammy cranberries.
- Refined Sugar-Free Cranberry Sauce is a healthier spin on a holiday essential. It’s sweetened with maple syrup and thickened with chia seeds.
- Air Fryer Butternut Squash Home Fries are seasoned with herbs, spices and maple syrup and come together quickly in the air fryer.
- Roasted Red Pepper and Butternut Squash Soup is a warm and cozy side dish (or appetizer), with a hint of smokey flavour and spices.
If you make this Easy Sausage Stuffing recipe, I would love to hear what you think in the comments below!Print
Easy Sausage Stuffing with Apples and Cranberries is the shortcut stuffing recipe you need this holiday season! It’s sweet, savoury and tart with juicy apples, tart cranberries and pre-cooked sausage. It takes just 10 minutes to prep and the oven does the rest!
- 6 cups chopped multigrain bread, stale, 1-inch cubes
- 1 cup chopped pre-cooked kielbasa sausage, 1/2-inch pieces
- 1 small Honeycrisp apple, chopped into 1/4-inch pieces
- 1/2 medium-sized yellow onion, chopped into 1/4-inch pieces
- 1/2 cup fresh cranberries
- 1 teaspoon dried sage (rubbed not ground)
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 large egg
- 1/4 cup extra virgin olive oil
- Preheat oven to 350F and grease a 8 x 10 inch baking dish. (A similar size dish will work).
- In a large bowl, toss together the bread, sausage, apple, onion and cranberries. Sprinkle on the sage, rosemary, salt and pepper and toss again.
- In a small bowl, whisk together the egg and oil. Drizzle over the bread mixture and toss until everything is evenly coated. Don’t toss too much as the bread will start to crumble.
- Spread the stuffing mixture out into the prepared baking dish, cover with foil and bake for 30 minutes. Remove foil and bake for another 8-10 minutes, or until the stuffing is golden brown.
- Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
- The recipe calls for multi-grain bread, but you can use any kind of bread you like. Just make sure it’s stale (a few days old).
- To keep this stuffing dairy-free, make sure the bread you’re using is dairy-free.
- I used dried sage and rosemary, but if you prefer, you can use fresh. Just triple the amount of fresh herbs you use.
- Make sure your apples and onions are chopped into small pieces (about 1/4-inch) to ensure they cook evenly with the rest of the stuffing ingredients.
Keywords: easy stuffing, sausage stuffing, apple sausage stuffing