Apple Cranberry Stuffing with Cinnamon

  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 9 servings

The best flavors of autumn come together in this apple cranberry stuffing recipe with cinnamon and sage complementing a trio of tart, sweet and savory flavors.

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1. Preheat oven to 350 degrees. Lightly butter a 9x13-inch casserole dish.
2. Melt two tablespoons of the butter in a large skillet set over medium heat. Crumble in sausage meat and cook, stirring occasionally, for 5 to 8 minutes or until cooked through.
3. Stir in remaining butter, apples, onion, celery, garlic, sage, cinnamon, ginger, nutmeg and 1/4 teaspoon each of the salt and pepper. Cook, stirring frequently, for 7 to 9 minutes or until vegetables are softened. Cool slightly.
4. In a large bowl, toss vegetable mixture with bread, pecans, cranberries and remaining salt and pepper. Stir in eggs until combined. Stir in broth gradually until well-combined. Transfer to prepared pan.
5. Bake for 45 to 50 minutes or until set in the center and golden on top. Let stand for 5 minutes before serving.

Note If you omit the sausage, skip Step 2 and start Step 3 by melting all of the butter in a large skillet over medium heat. For a sweeter stuffing, you may use sweetened dried cranberries.

If desired, to prevent dryness add apple cider or extra chicken stock before baking.



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