5-Star Sausage Apple and Cranberry Stuffing with Step-by-Step Tutorial

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Sausage Apple and Cranberry Stuffing5-Star Sausage Apple and Cranberry Stuffing – Plus Step-by-Step Tutorial for Turkey Stuffing 101

There’s an interesting story about my original recipe for 5-Star Sausage Apple & Cranberry Stuffing and I am happy to share it with you today.

Special Note: All the photos shown are of the gluten free version of our exquisite holiday stuffing. Scrumptious looking, eh? The taste and texture? Out-of-this-world! No one will ever know your stuffing is gluten free! For the bread recipes we used to create our gluten free croutons, visit the Notes section below for links to our original recipes.

Here is the story…

“Nothing against chopped apricots…”

After I got married, my younger sister gave me three Thanksgiving recipes: a roasted turkey recipe, a turkey giblet stock recipe and a stuffing recipe. I believe she found them in the late 1980s and they were either from Bon Appétit or Gourmet magazine. The turkey recipe was for Tangerine-Glazed Turkey and the stuffing recipe was for Sausage & Apple Stuffing. What was interesting is that the stuffing recipe called for chopped apricots. (If I were a betting woman, I would wager that the recipe was authored by Betty Rosbottom as there is a recipe for a cornbread stuffing with chopped apricots in her book, Betty Rosbottom’s Cooking School Cookbook. Plus, nearly every recipe I adored from Bon Appétit magazine was authored by her. But, more on that in a future post!) Nothing against chopped apricots, mind you, but they just don’t have the same kick with tartness or color punch that sweetened dried cranberries do. Nowadays, we consider cranberries essential for turkey stuffing.

“The dried cranberry craze…”

It was the fall of 1993 and I was set on improving the Sausage & Apple Stuffing recipe for our next Thanksgiving dinner. After all, there were no other herbs called for in the recipe besides plenty of fresh chopped parsley and I needed to do something about the apricots. But, I really liked the idea of adding plenty of melted butter along with the stock versus using eggs as a binder as in other recipes. My Grandma Gigi insisted that the secret to her “dressing”, as she referred to her stuffing recipe, is to use plenty of real butter, homemade turkey giblet stock and fresh chopped herbs. Just as with her recipes for authentic Hungarian dumplings and her Chicken Paprikash Stew, this information was tattooed to my young culinary brain.

On one fall day, I was feeling inspired and wanted to give a new twist to my white chocolate and macadamia nut drop cookies recipe. (I was already thinking of Christmas cookies and was adapting Nancy Baggett’s recipe from her book, The International Cookie Cookbook.) Should I add some spices for the holidays? Or, perhaps add some chopped dried fruit and use mixed nuts? Add mincemeat, perhaps? My mind was centering on dried fruit.

On that day, while at Williams-Sonoma, I happened to catch a glimpse of a box of dried cranberries by American Spoon Foods. The box was very pretty. The product was displayed amongst the other packaged gourmet foods to include Williams-Sonoma’s own “Grand Cuisine” line. Having been raised in Michigan, I was well familiar with American Spoon Foods based “up north” in Petoskey as well as “cherry season” and the annual National Cherry Festival in Traverse City. However, I hadn’t known that American Spoon Foods offered dried cranberries. Dried sweetened cranberries. How novel! I thought to myself, that’s it! I will add some dried cranberries to the stuffing recipe, in lieu of the chopped apricots, as well as to my cookie recipe. It was kismet.

The dried cranberry craze seemed to be well underway. Suddenly, everywhere I looked, recipe developers left and right were tossing them into their recipes from dough for breads, cookies and muffins to salads and even cranberry sauce! It’s true. Check out the November 1993 issue of Bon Appétit magazine for the recipe for Triple-Cranberry Sauce. Yes, the recipe calls for cranberry concentrate and fresh or frozen cranberries as well as dried cranberries. Amazing.

Sausage Apple and Cranberry Stuffing

“Our next Thanksgiving was going to be special…”

It is important to note that it wasn’t until 1995 that Ocean Spray® launched their sweetened dried cranberries, called Craisins®, on a national level to compete directly with raisins and other dried fruits. Therefore, dried cranberries were not easily or readily found in 1993. This is hard to imagine today when you can just visit your local grocery store and pick up a huge bag from the produce department year ‘round. But, back in 1993, with American Spoon Foods Dried Cranberries, for our Sausage Apple & Cranberry Stuffing, our next Thanksgiving was going to be special. And, it truly was. The stuffing was sublime—just as I knew it would be.

“To this day, it is one of my favorite issues…”

In 1994, by late October, I had received my Thanksgiving (November 1994) issue of Bon Appétit magazine. To this day, it is one of my favorite holiday issues. Why? Well, for the first time, the esteemed editors saw it fitting to truly offer “The Ultimate Thanksgiving” (the official title of the issue) by creating 12 “chapters” dedicated to each part of the Thanksgiving meal—course by course, dish by dish. Their intention was for the issue to be a user’s guide for readers to create their own version of the perfect Thanksgiving feast by selecting a favorite recipe from each chapter. This was pure brilliance!

A quote from the magazine’s editors about the issue, “We think it’s the complete Thanksgiving guide, a source that can be returned to year after year for recipes and inspiration.” How true!

There were four recipes to choose from in The Turkey and the Gravy chapter. Impressive. The Potatoes chapter offered a generous eight recipes, to include sweet potatoes, and The Cranberries chapter offered four. I quickly flipped to The Stuffing chapter and eight recipes were found. Eight! Very impressive. In my culinary mind, it was Christmas. Seriously. And, just what did I see amongst these fabulous stuffing recipes? You guessed it…a stuffing recipe calling for dried cranberries! Talk about culinary validation. The official title of the recipe is “New England Sausage, Apple and Dried Cranberry Stuffing”. My culinary heart skipped a beat as I realized that I was on track with my stuffing recipe. Someone else had the very same clever idea. I was elated.

Essentially what I did when developing the final recipe was to combine the best attributes of three recipes…the one given to me by my sister for Sausage & Apple Stuffing (the one calling for chopped apricots), my Grandma Gigi’s simple Herb Dressing and the recipe for “New England Sausage, Apple and Dried Cranberry Stuffing” from the November 1994 issue of Bon Appétit.

“Another mail-order source is American Spoon Foods…”

For some interesting history on dried cranberries, below is an excerpt from the November 1994 issue of Bon Appétit magazine:

Fun with Dried Cranberries

How many specialty foods got their start as items used to feed the troops during World War II? Dried cranberries, for one. (Actually, as far as we know, they’re the only one.) Back then, however, they were dehydrated, packed in brick form and required reconstituting. The most famous were called Crannies.

Dried berries now go far beyond those provided years ago to the rank and file. They are moist and succulent, with a nice tart-sweet balance. Debuting in specialty foods stores more than five years ago, the modern version is widely distributed and available year-round in supermarkets. Because the fruit is naturally very tart, sweetener is added before the berries are dried. Like raisins, dried cranberries are good in many recipes, especially those for muffins, cakes and cookies. They also complement savory dishes, such as turkey stuffing, wild rice and salads.

At Cranberry World, an exhibit in Plymouth, Massachusetts, operated by Ocean Spray, visitors recently sampled Craisins: six ounces of sweetened dried cranberries packed for “easy snacking.” The product should be available nationwide by the end of the year. Dried cranberries also come from New Jersey, Wisconsin, Michigan, Washington and Oregon. In Oregon, the place to stop for them is the Cranberry Sweets Co. in Bandon, where owner Margaret Shaw sells hundreds of cranberry creations. Call her at 800-527-5748. Another mail-order source is American Spoon Foods at 800-222-5886.

Exactly. American Spoon Foods. Thank goodness for this company! (I just adore them and love their Fruit Perfect Sour Cherries. More on this in a future post, however.) Now, with Ocean Spray having cornered the market, dried cranberries are only found in their dried fruit and nut mixes.

Sausage Apple and Cranberry Stuffing

“…I decided that we were going to give it a whirl”

As I reviewed the recipe for “New England Sausage, Apple and Dried Cranberry Stuffing” in my November 1994 issue of Bon Appétit, I decided that we were going to give it a whirl. And, we were going to pair it with the “Roast Turkey with Maple Herb Butter and Gravy” from the same issue for a true New England experience. The turkey was outstanding. It delivered everything promised in the way of flavor and tenderness of the meat. But, for us, nothing beats a citrus flavored turkey. No matter what roasted turkey recipe we follow and try, we keep going back to tangerine!

However, and not to sound arrogant, we really liked my stuffing much better. Honestly, we did not care for the eggs in the recipe because we like our stuffing loose. Also, we didn’t care for the dried poultry seasoning as we found it too strong by using the 4 teaspoons called for. Besides, fresh sage and thyme would have been better choices. For all the bread called for in the recipe (12 cups), we thought only using 4 teaspoons of fresh rosemary was not nearly enough. We also like chopping our apples coarsely and purposely leave the skin intact both for color and texture. In our recipe, we also incorporate grated carrots and a dry white wine in a 1:1 ratio with the stock which just enhances the flavor of the stuffing’s bread cubes—whether gluten free or not! The idea for adding wine came from an AllRecipes.com recipe reviewer. This was a terrific idea that really elevated our recipe to a new level with regard to flavor dimension.

“When I submitted my recipe to AllRecipes.com…”

When I submitted my recipe to AllRecipes.com (actually, it was ThanksgivingRecipes.com at the time before they consolidated their specialty recipe sites) in 1998, I called for turkey sausage because, back in the 1990s, low fat dieting was all the rage and turkey sausage was viewed as being a more healthful choice over pork sausage. For those who do not eat pork, this is a sensible substitution. Also, I called for dried herbs with the exception of fresh parsley. Why? Well, when you are writing a recipe you tend to think in aggregate terms as to what folks have on hand. In fact, the recipe in the November 1994 issue of Bon Appétit for “New England Sausage, Apple and Dried Cranberry Stuffing” called for both dried and fresh herbs as well. Plus, I thought knowledgeable cooks would simply exchange the proper amount of fresh herbs by multiplying the dried herbs called for by 3 as is standard practice. Finally, I decided on scaling the recipe to fill a 10-pound bird so that the recipe could easily be adapted for higher weights. For instance, for a 14- to 16-pound bird, you would simply prepare one recipe and a half. For an 18- to 20-pound bird, you would double the recipe. For a 10- to 12-pound bird, you would simply follow the recipe as is. Easy-peasy. All bases covered.

“…the recipe went viral”

Over the next couple years, the recipe went viral via the Internet. Soon newspaper food editors, grocery store chains and turkey farms alike were sharing the recipe with their readers as well. The recipe can also be found in a few of the earlier AllRecipes printed cookbooks. Of course, they were kind and sent me courtesy copies of each book, as they did for each contributor, for which I was grateful.

As of this writing, the AllRecipes.com site shows a 5-star rating with over 1,800 reviews for my original recipe (posted here). Not too shabby! In all honesty, it has been sheer joy knowing that my recipe swept across the country and has become a Thanksgiving Day holiday favorite and tradition for so many families. To everyone who thanked me in their reviews, you are very welcome. It was my pleasure to share the recipe with you.

So, why is our 5-Star Sausage Apple & Cranberry Stuffing wicked good?

Quite simply, the fresh savory and tart-sweet flavors, as well as the beautiful festive colors, are so appealing and ideal for either Thanksgiving or Christmas. No other stuffing recipe we have tasted compares! And, if you prefer sweet cornbread in your stuffing, just try our recipe variation below for Sausage Apple & Cranberry with Sweet Cornbread Stuffing. It will rock your turkey stuffing world.

In closing, let me tell you…when that Brandy & Tangerine-Glazed Turkey starts roasting, with the stuffing inside, an amazing and very fragrant aroma will float throughout your house! It is just not Thanksgiving for us if we don’t make a Tangerine-Glazed bird with our 5-Star stuffing. After the bird has roasted and rested just a bit, we remove the very moist stuffing baked inside the cavity and then mix it into the batch that we baked in a covered casserole. For a crunchy top, we remove the casserole lid and bake it an additional 10 minutes or so.  You can also drizzle on a little melted butter before baking it uncovered for some added crunch and buttery flavor.

Thanksgiving Day or the Christmas holiday just doesn’t get better than this.

Bon appétit!

xo,

stacysig

 

5-Star Sausage Apple and Cranberry Stuffing

Prep Time: 45 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 40 minutes

Yield: Makes enough stuffing to stuff a 16 to 18 pound turkey (which serves 10 to 12) plus plenty extra.

5-Star Sausage Apple and Cranberry Stuffing

What makes our 5-Star Sausage Apple and Cranberry Stuffing wicked good? Quite simply, the fresh savory and tart-sweet flavors, as well as the beautiful festive colors, are so appealing and ideal for either Thanksgiving or Christmas. No other stuffing recipe we have tasted compares! And, if you prefer sweet cornbread in your stuffing, just try our recipe variation below for Sausage Apple and Cranberry with Sweet Cornbread Stuffing. It will rock your ever-loving turkey stuffing world.

Ingredients

  • 5½ cups cubed white European style or sourdough bread, see Notes for Gluten Free Options
  • 2½ cups cubed whole grain wheat bread, see Notes for Gluten Free Options
  • 1½ pounds ground pork sausage
  • 1½ cups chopped yellow onion
  • 1½ cups grated carrot (2 to 3 large carrots)
  • 1¼ cups chopped celery
  • 3 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • 2½ teaspoons fresh thyme leaves
  • 1 large Golden Delicious or Honeycrisp apple, cored & coarsely chopped
  • 1 large Granny Smith apple, cored & coarsely chopped
  • 1¼ cups dried cranberries
  • ½ cup minced fresh parsley
  • ¾ cup Golden Tangerine Turkey Giblet Stock
  • ¾ cup fine-quality Chardonnay or dry white wine
  • 6 tablespoons unsalted butter, melted

Directions

Preheat oven to 350º F. Line two baking sheets with parchment paper. Bake the white or sourdough and whole wheat bread cubes in one layer on prepared baking sheets until golden brown, about 10 to 15 minutes, stirring halfway through baking time. Transfer toasted bread cubes to a bowl and let them cool.

In a large skillet, cook the sausage and onions over medium-high heat, stirring and breaking up the lumps until evenly browned. Add the carrots, celery and herbs; cook for 2 minutes while stirring to blend flavors. Pour sausage mixture over bread in bowl. Stir in chopped apples cranberries and parsley. Drizzle the stock, wine and melted butter over stuffing mixture; toss well. Allow stuffing to cool completely before stuffing turkey. Spoon loosely into turkey cavities to fill.

To bake stuffing separately outside the bird, bake in a generously buttered casserole dish in a preheated 350ºF oven for 30 to 40 minutes, covered. Remove the casserole from the oven and remove the lid. Drizzle desired amount of butter over the top. (Two tablespoons will do.) Return to oven and bake an additional 10 to 15 minutes for a crisp, golden brown top.

Recipe Notes

Tips:

If you will be ordering the bread from your local bakery, order the loaves unsliced. This way, you can slice the bread into thick slices for the ideal 1-inch cubes. For traditional bread (not gluten free), we prefer sourdough bread over other white breads (French, etc.) and prefer 7-Grain or Whole Grain Wheat bread from the bakery.

If desired, you can “plump” or rehydrate the dried cranberries by pouring boiling water over them, in a heatproof Pyrex® bowl or measuring cup, and allow them to stand for 10 to 15 minutes just like you would raisins. You can also “plump” them by using apple cider, apple juice, orange juice, brandy or wine, etc. (After “plumping”, drain well before using in recipes.) We just skip this step for the stuffing and like the texture as is when baked inside the bird, but everyone is different.

Advance Prep Tips:

Stuffing can be assembled, but not baked, one (1) day ahead. Once cool, keep covered and chilled in refrigerator. Bring to room temperature (about 1 hour) before stuffing turkey or baking in a separate casserole dish. See below for Slow-Cooker Directions.

Slow-Cooker Directions: Once stuffing reaches room temperature, spoon into buttered slow-cooker and cover. On low setting, cook stuffing for 3 to 4 hours until heated through and apples are softened and fork-tender. Transfer to serving dish for the holiday table.

Safety Tip:

IMPORTANT: If baking stuffing inside the turkey, after roasting make certain that the temperature of the stuffing reads at least 165ºF.

Recipe Variation & Gluten Free Options:

Variation: For Sausage Apple and Cranberry with Sweet Cornbread Stuffing, use 4 cups white European style or sourdough bread, cubed, and 4 cups of your favorite sweet cornbread, cubed.

For the Homemade Gluten Free Crouton Options: Consider the following homemade gluten free bread recipe options below to make gluten free croutons for stuffing:

Brioche or Challah Batter Bread {Gluten Free}
Golden Flax Seed Bread with Rosemary Sage & Thyme
Light & Airy Millet Sandwich Bread {Gluten Free}
White Cheddar & Herb Beer Bread {Gluten Free}

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/5-star-sausage-apple-cranberry-stuffing/

Step-by-Step Tutorial: Turkey Stuffing 101

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Mise en Place: Everything in place. All pre-measured, rinsed, dried and chopped. Pork sausage, yellow onion, carrot, celery, fresh sage, rosemary, thyme and parsley, 1 Golden Delicious apple and 1 Granny Smith apple, dried cranberries, Golden Tangerine Turkey Giblet Stock, Chardonnay and butter (not yet melted). Our bread cubes are nearby on a baking sheet.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Bread cubes all ready to be toasted.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Toasted bread cubes all golden brown and ready for stuffing!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

In a large skillet, cook the sausage and onions over medium-high heat, stirring and breaking up the lumps until evenly browned. As you can see, I have just added the ground pork sausage to our heated large skillet. There is no need to add cooking oil as the pork sausage will render just enough fat for our recipe. Here, I am using one of my favorite kitchen tools, an angled wooden spatula that is beveled, which helps break up the ground meat. I like to do this before adding the onions so the meat and onions brown evenly in some of the already rendered fat.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, you can see that I have broken up the ground pork sausage. Now we are ready to add our onions.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Next, I am adding our chopped yellow onions to the ground pork sausage which is just starting to brown.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Next, I am about to stir in the chopped yellow onions. It is important to keep stirring as the ground pork browns and the onions become soft and translucent for even and thorough cooking.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Add the carrots, celery and herbs; cook for 2 minutes while stirring to blend flavors. Now that our ground pork sausage has browned, and the onions are soft and translucent, it is time to add the grated carrots.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Immediately following the addition of the carrots, I am adding the chopped celery.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, I am beginning to stir in the grated carrots and celery. Once again, it is important to keep stirring while the vegetables cook during these 2 minutes. The carrots and celery do not need to cook long.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Everything is coming along as I stir the carrots and celery into the ground pork sausage and onions.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

As you can see, the ground pork sausage is completely browned and the vegetables are cooked just right. You definitely do not want to overcook the vegetables. Here, I am adding fresh sage leaves that I have run my knife through.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, I am adding fresh rosemary leaves that I have rough chopped.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Next in, fresh thyme leaves which have been pulled from the sprigs. You don’t need to chop these tiny leaves as they are already the perfect size for our stuffing recipe.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Now, give the pork sausage mixture a good stir to evenly incorporate the herbs into the meat and vegetables.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

As you can see here, our pork sausage, vegetables and herb mixture is evenly combined. We are now ready for the next phase!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Now, we are ready to chop our apples so that they are fresh when we add them to our stuffing recipe. We like to use 1 Golden Delicious apple and 1 Granny Smith apple. This way, we get the best of both worlds…a tender apple and a more tart, firm apple in our stuffing. Done. Chopped.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Pour sausage mixture over bread in bowl. As you can see, our gluten free toasted bread cubes or croutons are already in a large stainless steel bowl…just waiting for the addition of the pork sausage mixture.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, I am adding the pork sausage, vegetables and herb mixture to the toasted bread cubes or croutons. Remember…these are gluten free croutons. Aren’t they gorgeous? They taste even better! As you can see, we used a mixture combining all four (4) of the suggested gluten free bread recipes in our Notes section for the Gluten Free Options.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, I am stirring in the pork sausage mixture until it is evenly combined with our gluten free toasted bread cubes or croutons.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Stir in chopped apples cranberries and parsley. Here, I am adding the chopped apples.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Next in, the dried cranberries. Is it just me, don’t they look like gorgeous ruby-red jewels? Turkey stuffing is just not its best without the addition of dried cranberries!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Here, I am adding plenty of minced fresh parsley for an incomparable fresh taste!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Now it is time to stir in the chopped apples, dried cranberries and minced fresh parsley until evenly combined.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Stir…

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

And, stir…

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

And, stir…until well combined. I like to use my large slotted spoon for this task. It makes it so much easier!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Drizzle the stock, wine and melted butter over stuffing mixture; toss well to coat. As you can see, I am drizzling our Golden Tangerine Turkey Giblet Stock over our stuffing mixture. The stuffing is looking gorgeous!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Next, in goes the Chardonnay for incomparable flavor! There’s that word again…incomparable. But, it is so true!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

And, now…for the buttah! Yes, this is what makes all of the flavors come through for our 5-Star Sausage Apple and Cranberry Stuffing…using plenty of real butter. YUM!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Now, give this glorious stuffing mixture a good stir and toss to evenly combine and coat the ingredients with the stock, wine and butter. Go ahead, take a chef’s bite and taste the food you are preparing. I am telling you…this stuffing is spectacular and fit for kings!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Gorgeous. Just beautiful. Look at all that flavah!

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

For baking outside of the bird, generously butter your casserole dish. It should look just like this.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

To bake stuffing separately outside the bird, bake in a generously buttered casserole dish in a preheated 350ºF oven for 30 to 40 minutes, covered. Here, we have added a portion of the stuffing to the buttered casserole dish and the remaining stuffing will be baked inside our roasting turkey. Remove the casserole from the oven and remove the lid. Drizzle desired amount of butter over the top. (Two tablespoons will do.) Return to oven and bake an additional 10 to 15 minutes for a crisp, golden brown top.

We strongly believe in cooking a portion of our stuffing inside the bird for unparalleled flavor and texture. Just be sure that your fresh turkey is at room temperature, as well as your stuffing, before stuffing the cavity of the bird. If cooking stuffing inside the bird, after roasting, be sure that the temperature of the cooked stuffing reaches at least 165ºF by using an instant read thermometer.

5-Star Sausage Apple & Cranberry Stuffing | How-To Step-by-Step Tutorial by WickedGoodKitchen.com #Thanksgiving #holiday #turkey #diy #recipe

Simply stunning! After the bird has roasted and rested just a bit, we remove the very moist stuffing baked in the cavity and then mix it into the batch that we baked in a covered casserole. Here you can see the finished product, our 5-Star Sausage Apple and Cranberry Stuffing in all her glory! Pat yourself on the back for a cheffy job well done. Now, go carve that turkey and enjoy your holiday feast!

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Isn’t that beautiful! My goodness, this would be one very welcome dish on our dinner table.

    Wishing you a very Merry Christmas and a blessed year ahead! xoxo

    • Thank you, Kate! You will not regret it…and, I hope this stuffing recipe becomes a new holiday favorite and tradition at your house! To you and yours…a very MERRY CHRISTMAS & HAPPY NEW YEAR! xoxo

  2. Made it and it was delicious! Thx, D

  3. Andrea Rogers says:

    I applaud your blog on Stuffing. I have been using a similar recipe for awhile and just love it. I have never used wine, carrots, or parsley. I usually do use the fresh turkey sausage instead of pork. I grow my own herbs and pick them fresh the day I am making the stuffing. Maybe I will try yours this year.
    Thanks for sharing all the background information and the recipe!

    • Thank you for writing, Andrea! I’m so glad you enjoy this recipe. It has become a family favorite and seems to have swept the nation…all for good reason. It just doesn’t seem like Thanksgiving without it on the table. 🙂 Thanks again for writing. Let me know if you made it this past holiday season. Meanwhile, wishing you and yours all the best in the New Year!

  4. Crystal Mules says:

    I can’t wait to try this,my grandmother in law and I are very close and I’m making the entire meal Gluten free. Do you have anymore recipe ideas,I’d love to hear them please

    • Hi there, Crystal! Thank you for writing. I am truly sorry for the tardy reply. I have been away from blogging for several months due to illness. The best place to search for holiday recipes that are gluten free besides my blog is Pinterest. Thanks again for writing and best wishes to you in the New Year!

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