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stuffing with turkey on a white plate

Apple Sausage Stuffing

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This delicious Apple Sausage Stuffing is perfect for the holidays. Italian sausage, crunchy apples, and tart cranberries take this classic savory side dish to the next level.
Course Side Dish
Cuisine American
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8
Calories 512


  • 1 pound mild Italian sausage
  • 1 medium yellow onion chopped
  • 3 stalks of celery chopped
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 cups diced apples
  • 1 cup dried cranberries
  • 2 1/2 cups chicken broth
  • 12 oz bag of seasoned cubed stuffing mix
  • 6 Tablespoons unsalted butter at room temperature


  • Preheat the oven to 400 degrees Fahrenheit. Grease a 9 x 13 baking dish with cooking spray.
  • Brown the Italian sausage in a large skillet over medium high heat. Add onions, celery, and seasonings to the sausage and sauté until onions are clear and soft, about 4-5 minutes.
  • Remove the skillet from the heat and stir in the apples and dried cranberries. 
  • Heat the chicken broth in the microwave for 2 minutes.
  • Pour the stuffing mix into a large mixing bowl and add the cubed butter and the warm chicken broth. Set aside and let the stuffing absorb the liquid for about five minutes.
  • Combine the sausage mixture with the stuffing and stir, then spread mixture in the prepared baking dish.
  • Bake for 35 minutes until golden brown. 


  • What type of apples to use: I used Gala apples in this recipe but feel free to use any type of sweet apple. I would avoid Granny Smith. You can also peel your apples before dicing if you'd prefer, but I left the peel on my apples for this recipe.
  • What brand of stuffing to use: I used Pepperridge Farm Herb Seasoned Stuffing mix, but any brand of stuffing can be used.
  • What type of sausage to use: I prefer mild Italian sausage in this recipe, but feel free to use any flavor that you would like.
  • Substitutions and Omissions: If you don't like the addition of the apples or cranberries, feel free to omit them. Sliced mushrooms or water chestnuts would also make great additions for more flavor or texture if you like either of those.
  • Making in advance: Make the stuffing according to the recipe directions through step six, then cover and store in the refrigerator up to 2 days ahead of time. When you are ready to bake, remove from the refrigerator and let the dish sit on the counter while the oven is preheating. Bake as directed in step seven.
  • Storing leftovers: Any leftovers can be stored in an airtight container for up to 3 days in the refrigerator.


Calories: 512kcal | Carbohydrates: 52g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1285mg | Potassium: 389mg | Fiber: 3g | Sugar: 18g | Vitamin A: 296IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg