Cranberry, Sausage and Brioche Stuffing

Name: Cranberry, Sausage and Brioche Stuffing
Total time: 1 h
Yield: 8 servings
Ingredients: 12 3/4-inch-thick slices of brioche or hallah; 3 medium Granny Smith apples, peeled and finely diced; 3/4 cup dried cranberries; 1 pound spicy pork sausage; 6 tablespoons minced fresh sage leaves; 3/4 cup chicken stock; Salt and black pepper to taste

Recipe from Aux Delices

Adapted by Suzanne Hamlin

Updated Nov. 11, 2022

Total Time: 1 hour
Rating: 4(48)
Comments: Read comments

Featured in: The Proof Is in the Stuffing

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

12¾-inch-thick slices of brioche or hallah
3medium Granny Smith apples, peeled and finely diced
¾cup dried cranberries
1pound spicy pork sausage
6tablespoons minced fresh sage leaves
¾cup chicken stock
Salt and black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
Step 2
In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
Step 3
When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
Step 4
Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.