Cranberry, Apple and Sausage Stuffing

Cranberry Apple Sausage Stuffing 2
  • Yield: 6 servings


8tablespoons (1/2 cup) butter
2medium onions, finely diced
3cups chopped celery, about 6 large stalks
6cups coarsely chopped leeks (about 12)
4 apples, peeled, cored and chopped
1pound turkey breakfast sausage or Italian-style sausage, casings removed
6teaspoons poultry seasoning
2teaspoons chopped fresh rosemary leaves (about 4 sprigs)
2teaspoons chopped fresh sage
2teaspoons chopped fresh parsley
2cups dried cranberries
1box stuffing mix (not cornbread)
2cups (1 pint) low-sodium vegetable stock
Salt and coarsely ground black pepper


  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock)
  3. Place into a buttered casserole dish and bake for 45 minutes.

Copyright 2013. R. Mission Inc.