Turkey Sausage, Apple & Cranberry Stuffing

November 24, 2010

in Recipes, Sides & Salads

See the video demonstration of this recipe HERE.

Growing up, we never really had real stuffing. Typically, it was the boxed stuffing. While it wasn’t the most horrible thing in the world, it doesn’t even compare to homemade stuffing. This Turkey Sausage, Apple & Cranberry Stuffing recipe was inspired by a friend. It has a sweet and salty combo that goes great with Thanksgiving or Christmas dinner.

For this particular recipe, you can use whatever type of bread you prefer. My favorite is the combination of whole wheat bread and rye bread. It gives it a really nice contrast, and has so much more flavor than regular stuffing.

I hope you give it a try, and who know, it may become your new favorite stuffing recipe!

Turkey Sausage, Apple & Cranberry Stuffing
Prep time
Cook time
Total time
You won't miss boxed stuffing when you make this delicious homemade stuffing.
Recipe type: Side
Yield: 16 servings
  • ½ loaf whole grain bread, cut into cubes, left out to dry out overnight
  • ½ loaf russian rye bread, cut into cubes, left out to dry out overnight
  • 4 Tbsp poultry seasoning
  • 2 bay leaves
  • 1 package "Poultry Blend" fresh herbs, chopped
  • 1 tsp sea salt
  • Boxed chicken stock (no salt or low sodium)
  • 8 oz uncooked lean turkey sausage
  • 1 onion, chopped
  • ⅓ cup dried cranberries (Craisins)
  • 3 small apples, chopped
  1. The day before, cube up the bread and allow to become stale.
  2. When your ready to prepare, preheat oven to 350 degrees F.
  3. In a large bowl combine the bread cubes, poultry seasoning, chopped herbs, sea salt & pepper.
  4. In a medium skillet brown the turkey sausage, then add chopped onions, chopped apple, dried cranberries & bay leaves and cook until soft.
  5. Add the skillet mixture to the bread and toss to combine.
  6. Transfer to a large oven-proof casserole dish & pour in enough chicken stock to go half way up the side of the casserole dish.
  7. Cover with tin foil and place in the oven for 20-25 minutes, remove tin foil and cook another 15-20 minutes until it is crispy and browned on top.
  8. You could make this ahead and re-heat in the oven if needed.
Makes approx 16 - ½ cup servings

* Couldn’t calculate the nutrition on this recipe.  The bread I used was from a bakery so it didn’t have a nutritional breakdown.

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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