Apple, cranberry and sausage stuffing

    2 hours

    Christmas stuffing will never be the same again! Sourdough, pork sausage, apple and cranberry combine for a festive taste sensation ideal for special occasions and family gatherings.

    10 people made this

    Serves: 20 

    • 700g cubed, day-old sourdough bread
    • 680g pork sausagemeat
    • 2 tablespoons butter
    • 320g diced onion
    • 240g diced celery
    • sea salt and pepper to taste
    • 2 Golden Delicious apples - peeled, cored and diced
    • 180g dried cranberries
    • 120g toasted walnuts, chopped
    • 4 tablespoons chopped fresh sage
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 60g chopped fresh parsley
    • 2 eggs
    • 470ml chicken stock
    • 110g melted butter

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4. Grease a 22x33cm (9x13in) baking dish.
    2. Spread the bread cubes in a thin layer onto two or more baking trays.
    3. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
    4. Heat a large frying pan over medium-high heat and stir in the sausage meat. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
    5. Melt 2 tablespoons of butter in the same frying pan over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with the melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared baking dish and cover with tin foil.
    6. Bake in the preheated oven for 30 minutes, then remove the foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

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    Reviews in English (40)


    wow i loved this recipe, so tasty and so easy to make  -  18 Mar 2016


    fabulous... I have tried many many different dressing/stuffing recipes. This is by far the very best. I used Granny Smith apples  -  24 Nov 2010  (Review from Allrecipes US | Canada)


    This is the most awesome dressing!!! This is the first time that I made a dressing from scratch, and though my husband is not a big fan of dressing... when I made this for thanksgiving '09, he loved it and said this is the one. (it's the only one he'll eat now.) And though I never buy fresh herbs, I used 1/3 the portion of dried and used a mix of walnuts and pecans. It's definitely worth the effort to make your own bread crumbs. If you're looking to impress anyone with an incredible dressing...."THIS IS THE ONE!!" (I can't say it enough!...WOW!!!)  -  25 Jan 2010  (Review from Allrecipes US | Canada)