This fragrant and delicious stuffing is one of my all-time favorite comfort foods, and a must for our Thanksgiving feasts. It is our favorite part of the meal, and it freezes perfectly, too!
This is a sponsored post written by me on behalf of Kraft. As always, all opinions are my own.
What is there to say about this recipe except, it is one of the best comfort foods I’ve ever eaten. It’s one of the few savory dishes I’ll lick the spoon for. And it’s a recipe I’ll undoubtedly pass down to my daughter one day… along with many others.
At my family’s annual Thanksgiving party, what I most look forward to is lots of laughter, wine and aromas coming from all corners of the house. But, besides the traditional turkey and pies, casseroles and soups, one of my longtime favorite dishes has been this sausage and apple stuffing. It is my absolute favorite stuffing recipe, and family and friends across the map can testify to its greatness!
Though my uncle’s exact recipe is under lock and key, this hearty, flavor-packed stuffing ranks a pretty sturdy second. I will definitely be making it for my Thanksgiving feast this year! This delicious side dish is remarkably simple and produces a warm and fluffy stuffing with a perfectly crisp yet soft texture. The sweetness from the apples is nicely complimented by salty, spiced Italian sausage. Combined with the celery, onion and sage, the whole dish makes for a mouthwatering aroma, and an even better taste! I love adding tangy, crimson cranberries for a sweet finishing touch.
In the past, I toasted cubes of cut-up bread loaves for the stuffing. However, now that I have a little less time with a little one tugging on my leg, I have loved the flavor that StoveTop Stuffing Mixes have added to this sausage stuffing. The savory blend of spices and the perfect-sized morsels of bread, not to mention the ease on my end, has me reaching for it every Thanksgiving, and for simple side dishes throughout the year.
This time, I thought I would try something different with their Cornbread blend, and it didn’t disappoint! The slight creamy, sweetness of the cornbread really balanced out the salty, savory flavors in this stuffing dish. It was especially a hit with my Louisiana guy!
To make yours, simply sizzle sausage, onion, celery, butter, apples and sage in a large skillet. Once they’re nice and cooked down, and your kitchen is flooded with the fabulous aroma, take it off the heat and stir in your chicken broth and egg. The egg helps bind everything together, so your stuffing isn’t too crumbly. Stir in the cranberries and stuffing mix, and gently toss until everything is well combined. Pour it into a baking dish, and pop it into a 375-degree oven for 15 minutes covered, then 15 more minutes uncovered to crisp up the top. Serve with a sprinkle of additional cranberries and sage leaves. So easy and elegant!
I’ll be making this stuffing plenty beyond Thanksgiving, since it would be delicious with any roasted meat or poultry. I hope, if not for the holidays, you work this mouthwatering, easy stuffing into one of your special weekday dinners and get to enjoy it for yourself. I guarantee you, and your family and friends, will really enjoy the taste and simplicity of this stuffing!
Click here for the full recipe: Sausage, Apple and Cranberry Cornbread Stuffing
Sausage, Apple and Cranberry Stuffing
- 1 tsp. olive oil
- 1 lb. Italian sausage, casings removed
- 2 Tbsp. unsalted butter
- 2 stalks celery, thinly sliced
- 1/2 yellow onion, chopped
- 1 tart apple (such as Granny Smith or Pink Lady), cored and chopped
- 1/2 tsp. each dried sage leaves and black pepper
- 1-1/2 cups low-sodium chicken broth
- 1 egg, beaten
- 1/2 cup dried cranberries
- 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
- fresh sage leaves for garnish
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.