Recipes Occasions

Cranberry, Apple, And Sausage Stuffing

Robert Irvine|

Cranberry, Apple, And Sausage Stuffing
3.4 (8 ratings)
Fill 202 Print
Add tons of flavor to a simple stuffing mix with fresh herbs, like rosemary, sage, and parsley. Turkey sausage cuts down on fat and calories compared to traditional pork sausage stuffing. Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 28, inviting people to come in and work off their Thanksgiving meal. Click Here to See More Thanksgiving Recipes
Servings
6
Ingredients
  • 8 tablespoon (½ cup or 1 stick) butter, unsalted, plus more for greasing
  • 2 medium onions, finely diced
  • 3 cup chopped celery (about 6 large stalks)
  • 6 cup coarsely chopped leeks (about 12)
  • 4 apples, peeled, cored and chopped
  • 1 pound turkey breakfast sausage or italian-style sausage, casings removed
  • 6 teaspoon poultry seasoning
  • 2 teaspoon chopped fresh rosemary leaves, (about 4 sprigs)
  • 2 teaspoon chopped fresh sage leaves, (about 6 leaves)
  • 2 teaspoon chopped fresh parsley leaves, (about 4 to 6 sprigs)
  • 2 cup dried cranberries
  • 1 box stuffing mix (not cornbread), such as pepperidge farm
  • 2 cup low-sodium vegetable stock
  • salt and freshly ground black pepper
Directions
  1. Preheat the oven to 350 degrees F. Grease a casserole dish with butter.
  2. Melt the butter in a large skillet and sauté the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, rosemary, sage, parsley, and dried cranberries. Add the stuffing mix and moisten with the vegetable stock. Season the stuffing with salt and pepper.
  3. Place into the prepared casserole dish and bake for 45 minutes.
 
Recommended