A stuffing that isn’t too mushy or soggy. This version combines sage pork sausage, sautéed vegetables, homemade dried bread cubes, fresh herbs, apples, and dried cranberries for a balanced texture and bright flavor.
This recipe was adapted from the stuffing my cousin Stephanie brought for Thanksgiving. My husband and I originally weren’t big stuffing fans, but after trying her version we were hooked. The mix of savory sausage, herbs, apples, and tart cranberries won us over.
We enjoy the combination of flavors and the firm, well-textured crumbs—this stuffing is intentionally drier than many traditional recipes to avoid a wet, mushy result.
If you prefer a moister, more traditional stuffing, simply add more broth and two eggs when combining the ingredients (see notes in the recipe card).
Make Ahead:
This stuffing is excellent for holiday meal prep. Assemble everything a day ahead but do not add the broth. Cover and refrigerate. When ready to bake, let the dish sit at room temperature for 30–60 minutes, stir in the broth, then follow the baking instructions.
Storage & Reheating:
Leftovers reheat very well. We reheated a portion in the microwave the next day and the texture remained great. Reheat gently in the oven if you prefer crisp edges.
To freeze, store leftovers in an airtight container. Thaw and bake covered at 350ºF until heated through.
Tips for the Best Sausage Stuffing:
A few practical notes on ingredients and technique to get the best result:
- Fresh herbs deliver the best flavor, but dried herbs work if needed—see the recipe card for conversions.
- Use your preferred sausage. If the sausage isn’t sage-flavored, add an extra teaspoon of dried sage to the mix.
- Make your own dried bread cubes when possible. Drying them properly prevents sogginess. Bake cubes at 250ºF for about 45–60 minutes, stirring every 20 minutes, until fully dried.
- This stuffing is intentionally drier than typical recipes. For a wetter, more traditional texture, add 1/2 cup more chicken stock and mix in two beaten eggs.
- We prefer to bake the dish separately. If cooking inside a turkey, reduce the broth to 2/3 cup to account for added moisture.
Looking for other holiday sides? Try creamy mac and cheese with a crunchy topping or an easy skillet cornbread to round out the meal. Enjoy!
Sausage Stuffing {with Apples, Cranberries, and Herbs}
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Equipment
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12″ cast iron skillet
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9″x13″ baking dish (or 3-qt casserole)
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Extra-large sheet pan for drying bread
Ingredients
- 8 cups bread blend cubed into ½” pieces (see notes)
- 1 lb. sage pork sausage or other pork/turkey sausage (add 1 tsp extra sage if not using sage sausage)
- 1 cup onion diced (1 small or ½ large)
- ¾ cup celery diced (about 2–3 stalks)
- 1 cup dried cranberries (Craisins or similar)
- 1 large Fuji apple cored and chopped
- 1 ¼ cup chicken or turkey broth divided
- 4 tablespoon unsalted butter melted (omit extra salt if using salted butter)
- 1 ½ tablespoon fresh rosemary minced (if using dried, use 1 ½ tsp)
- 1 teaspoon fresh thyme minced (if using dried, use ½ tsp)
- ⅓ cup fresh parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried sage
Instructions
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If drying your own bread: preheat oven to 250ºF.
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Cut bread into ¼–½” cubes and spread in a single layer on a large sheet pan.
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Bake 45–60 minutes until thoroughly dried, stirring every 20 minutes.
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In a large skillet, cook the sausage over medium heat about 10 minutes until browned.
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Add celery, onion, salt, pepper, and dried sage; cook 5 minutes until softened.
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Pour in ¼ cup chicken stock and cook 2 minutes, scraping up browned bits. Remove from heat and let cool slightly.
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In a large bowl, combine the dried bread cubes, sausage mixture, chopped apple, cranberries, thyme, rosemary, and parsley.
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Pour the melted butter and the remaining chicken broth evenly over the mixture—avoid pouring all liquid in a single spot.
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Toss gently to combine, then transfer to a lightly greased 9″x13″ (or 3-qt) casserole dish.
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Cover with foil and bake at 350ºF for 40 minutes.
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Remove foil and bake uncovered an additional 15 minutes until the top is lightly browned.
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Optional: garnish with chopped fresh parsley before serving.
Video
Notes
- Use a mix of breads if you like—this recipe used half sourdough and half whole wheat. For reference, 8 cups of fresh cubed bread ≈ 12 oz; 8 cups dried ≈ 8 oz.
- Dry the bread thoroughly in the oven for about an hour. Skipping this step can result in a soggy stuffing. Dried cubes can be stored up to two weeks in advance.
- If short on time, store-bought dried bread cubes will work fine.
Note: This stuffing is drier than typical recipes. For a moister, more traditional texture, add an extra ½ cup chicken stock and mix in two beaten eggs.
See recipe notes above for additional tips.
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Recipe adapted from AllRecipes.