Sausage, apple and cranberry stuffing

    40 min

    This stuffing is gorgeous! It is very flavourful and fresh-tasting. This recipe will stuff a large turkey (which serves six) plus extra. Other dried fruits may be used in place of cranberries.

    2936 people made this

    Serves: 10 

    • 75g (3 oz) cubed wholemeal bread
    • 150g (5 oz) cubed white bread
    • 500g (1 1/4 lb) sausages, casings removed and chopped
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 2 1/2 teaspoons dried sage
    • 1 1/2 teaspoons dried rosemary
    • 1/2 teaspoon dried thyme
    • 1 Golden Delicious apple, cored and chopped
    • 100g (4 oz) dried cranberries
    • 1 small bunch fresh parsley, minced
    • 1 cooked turkey liver, finely chopped
    • 175ml (6 fl oz) turkey stock
    • 50g (2 oz) unsalted butter, melted

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

    1. Preheat oven to 180 C / Gas mark 4. Spread the white and wholemeal bread cubes in a single layer on a large baking tray. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
    2. In a large frying pan, cook the sausage and onions over medium heat, stirring and breaking up any large lumps of sausage until evenly browned. Add the celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavours.
    3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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    Reviews in English (2244)


    Something else. I prepare this stuffing one day in advance w/o baking it (although fully cook the sausage, of course). Since I stuff my bird with other things (like onion, garlic, rosemary, lemon and orange), I make this the night before, very lightly grease a casserole, drizzle a very small amount of butter (just a bit) on the top to keep it moist and RESERVE ALL THE LIQUIDS UNTIL READY TO BAKE, pop it in the fridge overnight. The next day, add the liquids (stock and melted butter) - I usually add more stock since I will not be baking it in my turkey, it will need more stock (use your judgment depending on how much you are making), bring it to room temperature and then heat it through for about 35-45 minutes, ovens vary, so just make sure it is hot when ready to serve. It's a wonderfully delicious stuffing and the only one I will ever make. Thank you for sharing!  -  07 Aug 2008


    Something else. My family has used this several times for Christmas (this is our Christmas Only Stuffing) & everyone LOVES it. Follow this recipe to the letter & use fresh herbs (remember to double them) for a really delicious flavouring. Here are my best suggestions: 1. I always use fresh herbs, the presentation, taste & aroma is wonderful! 2. I've tried different apples & have found that the granny smiths are the best. 3. one year I started using Kielbasa (I just chopped it up really fine with my food chopper) - outstanding! 4. I've made this w/ different types of bread. I really like the sourdough bread personally. I've found that somewhat stale baguettes are MUCH easier to work with, cause you can slice them up pretty easy w/o crust flying everywhere or w/o having to smoosh your sliced bread too much. (I usually cut the bread a few days before to let it get hard.) 5. I never stuff this in the turkey, I usually make it separately in a tray. I continuously check it because the turkey stock has dried out on me once before, which made for a nasty burnt stuffing. And one last thing, this isn't your typical mushy-glop that most people are used to, so if you don't think you'll like a dryer type of stuffing, then I'd suggest using LOTS of stock.  -  07 Aug 2008


    Used different ingredients. I always throw in a little chardonnay for flavour and to add an egg for a little extra hold. I also have a habit of not measuring, so more cranberries and herbs always find their way in. And I cannot emphasise the difference FRESH herbs make! Experiment with different kinds of bread as well! Sourdough and potato bread have yielded delicious results. I've had a few flavour variations, but every result was just as tasty as the last.  -  07 Aug 2008