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Apple Sausage Stuffing

I decided to try out a “new” stuffing – one that was made from fresh bread, herbs and bright flavors like apples and cranberries.  It’s a nice change-up from the old faithful. 


  • 2 French baguettes, chopped into small cubes
  • 3/4 lb. of sausage (approximately 2 large  links), removed from the casing (I like to use one spicy and one mild)
  • 1 large onion, finely chopped
  • 3 large stalks of celery, finely chopped
  • 2 Granny Smith apples (with skins), chopped small
  • 2 oz. dried cranberries
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 cup butter (1 stick)
  • 2 eggs, beaten
  • 1 1/2 cups chicken broth
  • 2 tsp salt
  • 1/2 tsp pepper


  • Place your bread cubes onto a baking sheet and bake at 300°F for 7-8 minutes
  • Melt 1 stick of butter in a large saute pan and add in the chopped onions, celery and apples
  • Add in the loose sausage meat and saute with the vegetables
  • Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
  • In a large bowl, mix the bread cubes with the beaten eggs
  • Fold in the sauteed vegetables and sausage
  • Pour in 1 cup of chicken broth
    • You basically want to get this mixture to a very moist consistency, but not too wet, if it needs more moisture add in more chicken stock
  • Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
  • Pour some chicken broth on top or put small chunks of melted butter on top
  • Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy