Cranberry, Sausage, and Apple Stuffing
This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 3 cups chicken broth
- 1/2 teaspoon kosher salt
- 1 cup onion chopped
- 2 eggs beaten
- 3/4 cup celery chopped
- 16 ounces seasoned stuffing mix cubed kind
- 6 tablespoons butter (seperated)
- 1 lb sage sausage
- 4 cups apples, cut into 1/2-inch pieces
- 1/4 cup fresh parsley chopped or 4 teaspoons dried parsley
- 0.5 package dried cranberries
- Carbohydrate 97.5372841727746 g
- Cholesterol 453.290202672742 mg
- Fat 108.512919216101 g
- Fiber 1.36022966901486 g
- Protein 113.464594875413 g
- Saturated Fat 47.8306522042801 g
- Serving Size 1 1 serving(s) (1080g)
- Sodium 1843.61391309154 mg
- Sugar 96.1770545037597 g
- Trans Fat 7.58269187924677 g
- Calories 1830 calories
Preheat oven to 425 and butter a 3 qt baking dish. Place stuffing in large bowl; reserve. In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing. In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened. Stir in cranberries and eggs. Spoon into baking dish; cover with foil. Bake 30 minutes. Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes. Serve and enjoy!
