Stuffing Recipes

Sausage, Apple and Cranberry Stuffing recipe

Preparation Time: 15 minutes | Cooking Time: 1 hours

This delectable stuffing is rich in flavour and texture, with pork sausage giving a sweet, meatiness and apple and cranberry giving a bit of sour sweetness that helps to cut through the richness of the meat. Perfect on sandwiches or on your roast dinner.


  • 500g sausages, casings removed
  • 225g cubed white bread
  • 1 onion
  • 1 sweet apple
  • 2 celery stalks
  • 100g dried cranberries
  • 2 1/2 tsp. dried sage
  • 1 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • Small handful freshly chopped parsley
  • 1 cooked turkey liver
  • 175ml turkey stock (or chicken)
  • 50g melted unsalted butter


  1. Spread the bread on a baking tray and bake in a 180C oven for 5-8 minutes until golden and crisp.

  2. Meanwhile, finely dice the onion and celery stalks. Peel, core and finely dice the apple. Cube the sausagemeat.

  3. In a large frying pan, fry the onion and sausage together until golden brown and softened. Break up the sausage with your spoon.

  4. Add the celery, sage, rosemary, thyme and some salt and pepper. Stir to combine and cook for a couple of minutes.

  5. Stir the contents of the frying pan (onion, sausage, celery, sage, rosemary, thyme, salt and pepper) together in a large bowl with the toasted bread, chopped apple, cranberries, liver and parsley. Drizzle with stock and butter and stir to combine.

  6. Cook either in your turkey, loosely packed, or in a loaf tin. Cook for 35-45 minutes in a 200C oven until golden and cooked all the way through.

Feel free to prepare the stuffing the day before cooking. Drizzle with butter and stock just before cooking to prevent the stuffing from going too soggy. Recipe serves 10.

Author: Laura Young

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įCdegrees Celsius (Centigrade)


Published: April 12, 2012
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Published by Starsol