a fantastic stuffing made with sausage, apples, and cranberries that goes fantastically with a maple roast turkey and gravy.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 20 |
Ingredients
- 1 pound sweet Italian sausage, casings removed
- ¼ cup butter
- 6 cups coarsely chopped leeks
- 3 tart apples – peeled, cored and chopped
- 2 cups chopped celery
- 4 teaspoons poultry seasoning
- 2 teaspoons dried rosemary, crushed
- 1 cup dried cranberries
- 12 cups white bread cubes, baked until slightly dry
- 1 ⅓ cups chicken stock
- salt and black pepper to taste
Instructions
- Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
- In the same pan, melt butter. Add leeks or onions, apples, celery, and poultry seasoning; cook until softened, about 10 minutes. Add rosemary, dried cranberries, and cooked sausage. Mix all with dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
- Stuff turkey with about 5 cups for a 14-pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 468 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect! A new family traditional favourite. I did add garlic though.
Followed directions (except I used non-sweet, mild italian sausage that was in a ‘tube’ and did not require taking the casings off). Everyone enjoyed it – nice balance of sweet and savory. Easy to make in advance, bring to room temp and cook the day of to save some time on Thanksgiving day. Used about 2 loaves of white bread toasted for 15 min at 275 degrees. Will definitely make again!!
This is an adaptation of a Bon Appetit recipe I have been making since 1994! My family won’t let me make anything else. I use about half the amount of rosemary as it can be a little overpowering. Original recipe had eggs in it which I have never put in.
I don’t like stuffing, but this wasn’t bad. Folks in my family who like stuffing raved over this. Fairly straightforward to make. I toasted about a whole loaf of country style white bread the day before in the oven to make my bread cubes.
I used dry unseasoned stuffing mix cubed, it cooked up dry after I doubled the amount of liquid. The flavor was good
awesome!!
I did not use the apple and cranberry because the wife likes it more savory. But it came out great!
I fixed this for the first time this Thanksgiving and friends and family raved. I used whole wheat bread to make the croutons and only used 6 cups of toasted cubes. This will be my new tradition for winter holiday meals.
this was a hit at thanksgiving.
I have made this for at least 5 years and everyone has always loved it! I add fresh sage and rosemary and more sausage !
Made this for Thanksgiving, used onions instead leeks and added more chicken broth. It was a hit. We will use this recipe more often. Thanks for sharing.
I made it according to the recipe and everyone loved it. It was easy to make as well, so that was a great bonus.
Made this using sweet yellow onions instead of the leeks and it was a big hit. Everyone loved it, even my husband who was skeptical about stuffing with apples in it.
amazing flavor, 1st time making stuffing from scratch and it was the best we’ve ever had!
Best stuffing I have ever made!! I will certainly make this every year! Great flavor combo !
Followed the recipe, but subbed a package of Pepperidge farm cornbread dressing mix for the bread cubes. It was my first attempt at dressing and it was a homerun!! I’ll make this again every year.
Bon Appetit first published this in 1994. I’ve been making it for over 10 years exactly as written and it is FANTASTIC! (although I never thought to substitute onions for the leeks, which can be hard to find). I make this the day before and bring to room temp about an hour before cooking. Right before putting in the oven I mix the chicken broth in (this recipe doesn’t state when to add this) and bake as directed. Taste is always subjective, but my family LOVES this dish and expect it every Thanksgiving.
Followed the recipe exactly and it was the best stuffing ever. My husband who won’t eat stuffing told me it was amazing. As you begin to make it, It appears to be too much stuff to fit in a casserole dish. But don’t decrease anything! It will all cook down and fit perfectly in a 9×12 pan.
Very tasty and simple. Next time we’ll spice it up with spicier sausage.
Will make again
I have been making this stuffing recipe now for about fifteen years now. After the first time making it, I was asked to make it every year at the holidays. It is so savory and sweet, full of flavor yet light, not heavy as some stuffing recipes can be. It is a perfectly balanced and amazing side dish for turkey, ham or any protein for that matter. It will always deliver and be a hit.