Apple Cranberry Stuffing with Cinnamon

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 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.


  • 1 teaspoon

    SO Sage ground organic
  • 1 teaspoon

    SO Vietnamese Cinnamon
  • 1/2 teaspoon

    SO Ginger ground organic
  • 1/4 teaspoon

    SO Nutmeg Ground Organic
  • 1/2 teaspoon

    SO Black Pepper med org
  • 4 teaspoons unsalted butter, divided

  • 2 Granny Smith apples, peeled, cored and roughly chopped

  • 2 turkey sausage links (8-ounces total), casings removed (optional, see note)

  • 1 yellow onion, chopped

  • 1 ribs celery, chopped

  • 2 cloves garlic, minced

  • 1/2 teaspoon Frontier Sea Salt

  • 12 cups day-old focaccia bread, cut into 1-inch cubes

  • 1/2 cup pecans, toasted and chopped

  • 1/2 cup dried cranberries (see note)

  • 3 eggs, beaten

  • 1 1/2 cups low-sodium chicken broth

  • 2 teaspoons fresh parsley, chopped


    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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