Sausage, Cranberry & Apple Dressing

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 285.6
  • Total Fat: 13.9 g
  • Cholesterol: 30.0 mg
  • Sodium: 803.9 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.6 g

View full nutritional breakdown of Sausage, Cranberry & Apple Dressing calories by ingredient
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from The Food Network from The Food Network
Number of Servings: 10



    * 1 pound mild bulk breakfast sausage
    * 4 tablespoons butter
    * 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
    * 2 Granny Smith apples, cored and chopped
    * 1 cup chopped celery with leaves
    * 1 tablespoon poultry seasoning
    * 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
    * 1 tablespoon chopped fresh sage leaves
    * 2 teaspoons chopped fresh rosemary
    * 6 cups boxed bread cubes (croutons)
    * 1/3 cup chopped fresh parsley leaves
    * 2 to 3 cups chicken stock
    * 1 tablespoon salt
    * 2 teaspoons ground black pepper


Cook Time 30 min
Yield 8 to 10 servingsDirections

Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

Number of Servings: 10

Recipe submitted by SparkPeople user DEWEYDAME.

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