Best 2 New England Sausage Apple And Dried Cranberry Stuffing Recipes

When it comes to creating a truly unforgettable Thanksgiving dinner, the perfect stuffing recipe is absolutely essential. In New England, there's a special stuffing that combines the flavors of sausage, apples, and dried cranberries for a truly unique and delicious dish. Whether you're a New England native or just love exploring new and exciting recipes, this guide will provide you with all the information you need to create the best New England sausage, apple, and dried cranberry stuffing for your next Thanksgiving feast.

Check out the recipes below so you can choose the best recipe for yourself!

NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING

New England Sausage, Apple, and Dried Cranberry Stuffing image

Categories Bread Bake Low Sodium Cranberry Apple Sausage

Yield makes 14 servings (about 18 cups)

Number Of Ingredients 12

Ingredients

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, and chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 large eggs, beaten to blend
1 1/3cups low-sodium chicken broth, or as needed

Steps:

Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
cook's note
To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING image

Yield 14 servings

Number Of Ingredients 12

Ingredients

14 ounces white bread cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup butter
6 cups sliced leeks (about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery
4 teaspoons poutry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten
1 1/3 cups (about) canned low-salt chicken broth

Steps:

Preheat oven to 350 degrees F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in a heavy skillet over medium-high heat until cooked through, crumbling coasely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off any drippings from skillet. Melt the butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to the skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add the mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper. Up to this point it can be made 1 day in advance. Cover and refrigerate. To bake in turkey: Mix the eggs into the stuffing. Fill main turkey cavity with stuffing. Add enough chicken broth to remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with aluminum foil. Bake stuffing alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until the top is golden brown, about 15 minutes.

Tips:

Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
Chop the apples and cranberries into small pieces so they distribute evenly throughout the stuffing.
Use fresh herbs for the best flavor. Sage, thyme, and rosemary are all good choices.
Don't overstuff the turkey. You should be able to fit your hand between the stuffing and the top of the turkey.
Bake the turkey at a high temperature for the first 30 minutes to brown the skin. Then, reduce the heat and continue baking until the turkey is cooked through.

Conclusion:

New England Sausage, Apple, and Dried Cranberry Stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be prepared ahead of time. This stuffing is sure to be a hit with your family and friends.