Thyme & Sage Cranberry Sausage Stuffing

What's better than the traditional flavors of thyme & sage incorporated into a Thanksgiving staple, stuffing? This recipe is great for a crowd and tastes great with other Thanksgiving side dishes.

AuthorAbtCategoryCuisineCooking MethodTags,
Yields12 Servings
 10 cups cubed bay-old bread
 2 tbsp butter
 1 medium onion, diced
 3 stalks celery, thinly sliced
 ½ tsp salt
 ½ tsp ground black pepper
 1 tsp dried thyme
 1 cup mushrooms, chopped
 1 tsp dried sage
 2 tsp dried parsley
 1 lb sweet or spicy italian sausage
 2 cups apples, diced
 2 ¼ cups chicken broth
  cup dried cranberries
1

Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.

2

Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the apples. Cook for about 4 minutes, until sausage meat, is just about cooked through.

3

Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.

4

If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a casserole dish (I use an 11×7-inch– use a similar size) or spray with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Ingredients

 10 cups cubed bay-old bread
 2 tbsp butter
 1 medium onion, diced
 3 stalks celery, thinly sliced
 ½ tsp salt
 ½ tsp ground black pepper
 1 tsp dried thyme
 1 cup mushrooms, chopped
 1 tsp dried sage
 2 tsp dried parsley
 1 lb sweet or spicy italian sausage
 2 cups apples, diced
 2 ¼ cups chicken broth
  cup dried cranberries

Directions

1

Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.

2

Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the apples. Cook for about 4 minutes, until sausage meat, is just about cooked through.

3

Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.

4

If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a casserole dish (I use an 11×7-inch– use a similar size) or spray with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Thyme & Sage Cranberry Sausage Stuffing

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