Holiday Recipe

Cranberry Apple Sausage Stuffing

30 mins
40 mins
Portions: 12 Servings

To sweeten up your next batch of stuffing, try this fantastic idea from Johnsonville. This dish takes tart apples and dried cranberries to give the dish a playful sweetness that brightens the meal. Johnsonville sausage balances the flavors, adding a robust and delicious savory note that makes this stuffing sensational.

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Made by the Sausage Chefs


  • 2 packages (16 ounces each) JOHNSONVILLE Mild Italian Ground Sausage
  • 3 stalks celery, diced
  • 1 large onion, chopped
  • 1 package (12-14 ounces) herb seasoned stuffing cubes
  • 1 cup chopped peeled tart apples
  • 1 cup dried cranberries
  • 1/2 cup chopped fresh parsley
  • 2 to 2-1/2 cups chicken broth
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted

Cooking Instructions

  1. Preheat oven to 325°F.
  2. In a large skillet, cook sausage over medium heat for 5 minutes. Add celery and onions. Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender.
  3. In a large bowl combine the stuffing cubes and sausage mixture.
  4. Add apples, cranberries and parsley. Stir in broth and eggs; toss to combine.
  5. Spoon into a greased 13-in. x 9-in. baking dish. Drizzle with butter.
  6. Cover and bake for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer reads 160°F and top is lightly browned.