Cranberry, apple and sausage stuffing

    40 min

    The perfect stuffing for a roast turkey or roast chicken. Sausagemeat is mixed with cubed bread, leeks, apples and dried cranberries. Serve for Christmas dinner or Sunday lunch.

    171 people made this

    Serves: 12 

    • 550g white bread, cubed and baked until slightly dry
    • 450g mild Italian sausage, casings removed
    • 50g butter
    • 535g leeks, coarsely chopped
    • 4 teaspoons chicken seasoning
    • 250g celery, chopped
    • 3 tart apples, such as Granny Smith, peeled, cored and chopped
    • 120g dried cranberries
    • 2 teaspoons dried rosemary, crushed
    • 325ml chicken stock
    • salt to taste
    • ground black pepper to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Saute sausagemeat in a large frying pan over medium heat, crumbling coarsely, for about 10 minutes. Remove sausagemeat to a large bowl with a slotted spoon. Discard the fat.
    2. Into the same pan melt the butter. Add the leeks, apples, celery and chicken seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausagemeat. Mix with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.

    Cook's note

    To use, stuff chicken or turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered baking dish at 180 C / Gas 4 for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

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    Reviews in English (142)


    Is it Ok to stuff a bird with this recipe? Haven't made it yet.  -  07 Oct 2015


    I had to modify this recipe as I didn't have Granny Smiths, leeks or plain dried cranberries. So I used an onion, an overripe apple and some left over packet of dried cranberries mixed with blueberries (which worked very well) Success. Not as sweet as I expected, which is good. I thought with all the fruit it may too overpowering, but no it was just right. Definitely making it again.  -  19 Oct 2014


    This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the timeIt made two pans (11x9) and i made one without onions and one with. I used onion instead of leeks and used about 2 cups. I absolutely think that the Italian sausage makes this recipe, so if you can make it that way I highly recommend it. I added the broth last pouring a little over one cup over the ingredients in each pan then used a spatula to press the broth into the stuffing. I covered the pans and let the stuffing sit for about 30 mins and then baked as directed. One comment was it has a gourmet flavor, another had leftovers for breakfast because they absolutely loved it and everyone basically just raved about it. Thank you so much for this recipe that made this Thanksgiving so special!!!!!!!!!!Peggy in Texas  -  01 Dec 2003  (Review from Allrecipes US | Canada)