This Italian Chicken Sausage, Apple, and Cranberry Stuffing is a perfect blend of savory Isernio’s sausage, sweet apples, and tart cranberries, making it an ideal side dish for any special occasion. Whether you’re serving it at Thanksgiving, a cozy fall gathering, or a family dinner, this crowd-pleaser can be made ahead of time for stress-free entertaining and is sure to complete your holiday meal!
Italian Chicken Sausage, Apple & Cranberry Stuffing
Ingredients
- 1 lb Isernio’s Italian Chicken Sausage
- 1 loaf of bread (about 10 cups cubed, ideally stale or slightly toasted)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 medium apples, peeled and diced
- 1 cup dried cranberries
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ½ cups low-sodium chicken broth
- 2 large eggs, beaten
- ½ cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Cube the bread into 1-inch pieces and spread them on a baking sheet. Toast in the oven for about 10 minutes or until slightly crisp. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the Isernio’s Italian Chicken Sausage, breaking it apart as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onions and celery. Cook for 5 minutes until they begin to soften. Add the garlic and cook for another 1-2 minutes. Add the diced apples, dried cranberries, sage, thyme, cinnamon, nutmeg, salt, and pepper. Cook for another 3-5 minutes until the apples are tender but not mushy. Remove from heat.
- In a large mixing bowl, combine the toasted bread cubes, cooked sausage, apple mixture, and fresh parsley. Gently toss to combine.
- In a separate bowl, whisk together the chicken broth and beaten eggs. Slowly pour the mixture over the stuffing, stirring as you go. You want the bread to absorb the liquid but not become soggy. If the stuffing seems dry, add more broth a little at a time until you reach the desired consistency.
- Transfer the stuffing to a greased baking dish. Cover with foil and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes until the top is golden brown and crisp.
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