Tag Archive - Stuffing

Sausage Apple Cranberry Stuffing

This stuffing is very easy, it just takes a lot of chopping and a good couple of hours. So put on some music, and enjoy the process of making this delicious Thanksgiving staple! There’s a short video that shows you a few steps (bear with me as I learn how to make instructional videos!)


  • 16 cups bread cubes (I used sourdough baguettes cut into 1″ cubes)
  • Olive Oil (I’ll give instructions for this below)
  • 2 yellow onions chopped
  • 2 celery sticks chopped
  • 2 granny smith apples chopped ( I did them larger. Do what you like)
  • 1 package oyster mushrooms
  • Handful each of: parsley, rosemary, sage, thyme
  • 1 Tb. Kosher salt
  • 1 tsp. pepper
  • 3 slices of prosciutto
  • 1 lb. italian sausage (sweet or hot) I used a combination
  • 1 cup fortified chicken stock (I’ll explain below)
  • 1 cup dried cranberries

Method for Bread cubes

  • Cut 2 baguettes into 1″ cubes
  • Place them on a cookie sheet and mix them with olive oil (as much as you desire. you can also use butter)
  • Add salt and pepper or other secret spices
  • Brown in a 350 degree oven for about 8-10 minutes until browned but not too crispy

Method for Veggies

  • Chop the onion, celery, apples, leek, mushrooms and saute them together until soft
  • Meanwhile chop the herbs and add them to the pan when the veggies are soft
  • Add the kosher salt and pepper
  • Cook one more minute and then add contents of the pan to the browned bread cubes

Method for Prosciutto

  • Chop prosciutto into tiny squares and saute them in the same pan the veggies were in for about 10 minutes until cooked, but not too crisp. Add to bowl with bread and veggies.

Method for Sausage

  • Brown the sausage in the same pan, then add to the bowl with bread, veggies, prosciutto.

Method for fortified Chicken Stock

  • Take a carton of chicken stock (4 cups), and bring it to a simmer. Add ingredients to fortify your stock. I used gizzards, but you could use herbs, vegetables, or whatever spices you would like to make it taste special. Strain and reserve 1 cup for the recipe, then refrigerate the rest for another time.


After you have added the stock to the bowl, add the cranberries and give it all a gentle mix, but make sure everything is incorporated. Dump it out into a 13×9 casserole dish and cover and bake at 300 degrees for 30 minutes!

You don’t have to follow these directions exactly…do what you can, use what you have!

Happy Thanksgiving!

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