Herbed Sausage and Apple Stuffing

A flavorful medley of herbs, sweet apples, dried cranberries, browned sausage and mushrooms, and whole grain bread. No Thanksgiving dish compares to this herbed sausage, cranberry, and apple stuffing!

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com

Hello hello! What do we have here?!

A big plate of Thanksgiving hugs, that’s what. But not just Thanksgiving. A cold-weather staple, full of herby comforting flavors, contrasting textures, and oodles of meaty mushrooms, whole grain bread, sweet dried cranberries, peppery sausage, and warm apples. All of this baked together in your most favorite casserole dish, then finished with a sprinkling fresh rosemary. Hi Fall, I love you.

Is your mouth watering yet?!

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com

This is the stuffing I enjoyed every year at every Thanksgiving holiday that I can remember. Mom prepped it the night before, stuffed some into the turkey, and served the rest as dressing alongside candied sweet potatoes and green bean casserole. This herbed sausage, cranberry, and apple stuffing stole the show each and every year to the point where mom just began making it on the regular. Kevin’s become even a bigger fan than I am– if that’s even possible at this point. With just two of us, this dish makes a ton of leftovers and practically nothing can outshine its flavor, texture, and comfort-food-level. 1 million heart eyed smileys.

And I know you and your family will love it just as much.

Easy Thanksgiving Stuffing Recipe

Let me walk you through the recipe real quick so you know exactly what’s about to happen in your kitchen. It all starts with bread. Now you can use white bread, which is what mom used growing up. These days, we’ve all switched over to whole grain bread. Really, you can use whatever bread your family loves. You can even use cornbread for cornbread stuffing! The ONLY thing about the bread that is a must? It has to be somewhat stale. Day-old bread makes the most wonderful stuffing because it has texture. Fresh bread will become soggy in the baked stuffing– and we certainly don’t want that! Grab a loaf of bread, cut it up into cubes, then leave it out on the counter for a day. I usually cover it with paper towels. Then, I toast it for 15 minutes in the oven. Easy easy easy.

Now it’s time to get things started on the stove. The stuffing begins on the stove, but finishes up in the oven. Into a large skillet will go butter, onion, and celery. This is the flavorful base of the stuffing and will make your entire kitchen smell magical. Literally magical. In fact, your kitchen will smell amazing for the next few hours. Then add mushrooms and some herbs: thyme, sage, and parsley. A trio of Thanksgiving musts, right? Now add the sausage. I like to use sweet Italian sausage, but spicy Italian sausage works just as well. Then a couple diced apples. I usually 1 Granny Smith and 1 Honeycrisp, Piñata, or Fuji. A red and green, two reds, two greens, whatever is easiest for you. This stuffing recipe is super forgiving.

Get all this nice and heated together in the skillet. The sausage will lightly brown, the apples will slightly soften and release their sweet juices. Then mix all of this together with the cubed bread, some chicken broth to bind it all in the oven, and dried cranberries for a pop of tartness. (And color, of course!)

How to prepare the BEST Thanksgiving dressing recipe! Recipe on sallysbakingaddiction.com

Scoop into a casserole dish and bake if serving as dressing alongside the turkey. Stuffing it into the Thanksgiving turkey? Allow the prepared mixture to cool before stuffing into the turkey.

Save time and maximize flavor by making it ahead!

The most wonderful part about this Thanksgiving stuffing recipe is that it’s BEST prepared ahead of time. By that I mean, all the savory herbs, browed sausage, and sweet apples soak together overnight to maximize flavor. We’re talking extreme flavor. Make sure you read the make-ahead instructions in the recipe for details.

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com

Thanksgiving done right. A pan of savory herbs, sweet apples and cranberries, browned sausage and mushrooms, and whole grain bread. Nothing compares!

More Thanksgiving Side Dish Recipes

  1. From-scratch Green Bean Casserole includes homemade crispy onions on top!
  2. Simple Sweet Potato Casserole with brown sugar cinnamon pecan topping.
  3. This flavorful Cranberry Sauce takes only 15 minutes on the stove.
  4. This perfect Cornbread Stuffing is perfect for making ahead.
  5. These Biscuits are ultra flaky and ready in 35 minutes.
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Herbed Sausage, Cranberry, and Apple Stuffing

  • Author: Sally
  • Prep Time: 45 mintues
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 8
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


This herbed sausage, cranberry, and apple stuffing is my family’s Thanksgiving favorite. It tastes best prepared ahead, so save yourself time on the big day!


  • 10 cups cubed whole grain day-old bread (or your favorite bread)
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 stalks celery, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup roughly chopped mushrooms
  • 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
  • 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
  • 2 teaspoons dried parsley (or about 23 Tbsp chopped fresh)
  • 1 pound sweet or spicy Italian sausage
  • 2 cups diced apples (about 2 medium)
  • 2 and 1/4 cups low-sodium chicken broth
  • 2/3 cup dried cranberries
  • optional: fresh herbs to garnish


  1. Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.
  2. Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through. 
  3. Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.
  4. If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a casserole dish (I use an 11×7-inch– use a similar size) or spray with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.


  1. Make Ahead & Freezing Instructions: If you make this stuffing ahead of time, be prepared for maximum flavor! The stuffing is actually BEST made ahead and here’s how to do it. The bread loses a lot of texture if you make the stuffing completely ahead of time. Instead, prepare the recipe through step 2. Store the cooked veggies/apples/sausage in the refrigerator overnight and store the crisp bread cubes at room temperature. Continue with step 3 the next morning. For long storage, freeze the baked stuffing up to 3 months. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350°F (177°C) oven for 20-25 minutes, or until warmed through, before serving.

Keywords: thanksgiving stuffing, sausage apple stuffing

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com

The BEST Thanksgiving dressing recipe! With apples, sausage, savory herbs, mushrooms, and whole grain bread. Recipe on sallysbakingaddiction.com


  1. Wow, this is a lovely dressing recipe. We’re having it at today’s Thanksgiving family get together. I increased the recipe to suit the crowd, and I used a combination of both bread and cornbread, which is a family tradition in our family. Other than that, the recipe is the same, and I can’t wait to dig into it. In addition, I’ll be adding walnut pieces as a topping in the last few minutes of baking, just something I felt like I wanted to include, along with a simple parsley garnish before serving..

    I love your site and will be back to use some of your other delightful recipes. I adore Key Lime pie, but have never made it!! Was afraid to try, but I definitely want to try your Key Lime Pie bars. 🙂 

    Wishing a great Thanksgiving to you and your family, Sally. Thanks!

    1. Thanks so much Linda! Hope you all enjoyed the half cornbread version of it!

  2. Monica Nichols says:

    I made this for Thanksgiving and everyone loved it! I will definitely be making this every year ! Thanks for all the fantastic recipes, you are absolutely my go to website .

  3. I made this tonight – it was AMAZING! 

    I could eat a whole plate of just this 😀 

  4. Sally, I’ve never made homemade stuffing but I’m determined to try this year. I’ve looked all over and as usual your recipe looks the best to me (I’ve made dozens over the years!) My one problem, however, is that my husband hates mushrooms. Weird, I know. Would omitting them ruin the consistency, or is there something I can substitute? Thanks so much for any advice you can offer and for being the best foodie on the interwebs!

    1. You can do it! So happy you chose my recipe out of millions, thank you so much. You can leave out the mushrooms or replace with a different vegetable. Maybe cube a butternut squash and use that? Or a chopped up bell pepper maybe?

  5. This looks amazing!! Do you think it would be ok to replace the sausage with turkey or chicken sausage? 

  6. Could you tell me how many servings for this recipe?

  7. Jennifer Caristo says:

    Can you use the pepperidge farm unseasoned cubed stuffing? (12 oz) as bread substitute? How many bags? Thanks!

  8. We’re having 20 people for Thanksgiving. Can I simply triple the recipe with the same result?

  9. I usually skip the stuffing and so does my hubby. Bought after watching this video on instagram I had one last craving I had to satisfy. Well on his way back for seconds, my hubby said “it’s too bad you’re having a baby or I would nominate you for bringing the stuffing to thanksgiving!” I’m having a baby in 2 days so I won’t be making this again before then or after for a while but I’m glad there are left overs cause yum!

    1. Congratulations, Sindi!!! Best wishes as you welcome your new little one!

  10. Hi Sally. By whole grain bread, do you mean sliced bread or loaf? 


    1. Either works!

  11. Are there any adaptations if I want to stuff the turkey with this recipe?

    1. Nope! But see step 4.

  12. Hi!

    We plan on making this recipe this year, but one of our guests is a vegan. Is there a way to substitute or omit the sausage from this recipe but still achieve great flavor??

  13. Made this one last year.  Everyone LOVED it!!  Planning to make it for tomorrow as well.  
    Thanks Sally…This will our staple go to stuffing for years to come.

    Also tried your Green bean casserole.  Creamy and just right.  
    FYI, I am from India and always add a small green chilli to all my recipes.  🙂

  14. Do you think it would be ok to make the vegetable/sausage mixture 2 days ahead?

    1. Absolutely. Cover and store in the refrigerator.

  15. This is my favorite stuffing recipe. I didn’t make it last year, but I’m making it this year. I’m going to follow your day ahead instructions and will make in the crockpot on low for a couple hours. Thanks for your recipe and notes.

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