Butternut Sausage Stuffing with Apples & Cranberries
Butternut Sausage Stuffing with Apples & Cranberries is the perfect fall dish, combining savory pork sausage, sweet apples, and tart cranberries for a flavor-packed experience. This delightful stuffing is easy to prepare and adds warmth and comfort to any gathering, making it an ideal choice for Thanksgiving or cozy weeknight dinners. Impress your guests with its stunning presentation and irresistible aroma!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 people 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 lb pork sausage
- 2 cups tart apples (e.g., Granny Smith), diced
- 1 cup dried cranberries (unsweetened)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 2 cups chicken broth (low-sodium)
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cups stale bread cubes
- ¼ cup unsalted butter
- ½ cup pecans or walnuts, toasted (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add onions and celery; sauté until translucent (about 5-7 minutes).
- Crumble in the pork sausage; cook until browned (8-10 minutes).
- Stir in diced apples and cranberries; mix well.
- In a large bowl, combine the sautéed mixture with bread cubes. Pour chicken broth over and gently mix until moistened.
- Transfer to a greased baking dish; cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: For a vegetarian option, substitute the pork sausage with plant-based sausage or mushrooms. Feel free to add spices like nutmeg or cinnamon for extra warmth. Leftovers can be stored in an airtight container for up to four days.