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Nutrition Facts
Serving Size 1 (185g) Recipe makes 12 servings The following items or measurements are not included below: sage sausage
Calories 251
Calories from Fat 74		(29%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 923mg		38%
Potassium 252mg		7%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 3.0g	11%
	Sugars 8.8g
Protein 6.8g		13%
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Cranberry, Sausage, and Apple Stuffing

Recipe #264246 | 1 hour | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: SweetsLady
Nov 7, 2007

This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it!

SERVES 12 (change servings and units)

Ingredients

16 ounces seasoned stuffing mix, cubed kind
6 tablespoons butter (seperated)
1 lb sage sausage
4 cups apples, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
3 cups chicken broth
1/4 cup fresh parsley, chopped or 4 teaspoons dried parsley
3/4 cup celery, chopped
1 cup onion, chopped
2 eggs, beaten
1/2 (8 ounce) package dried cranberries

Directions

1
Preheat oven to 425 and butter a 3 qt baking dish.
2
Place stuffing in large bowl; reserve.
3
In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
4
In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
5
Stir in cranberries and eggs.
6
Spoon into baking dish; cover with foil. Bake 30 minutes.
7
Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
8
Serve and enjoy!

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Featured Reviews for This Recipe

From: yogiclarebear

On Oct 17, 2009

Great recipe. I only had half the called for "stuffing mix," so I used some large whole wheat breadcrumbs and added seasonings to make my own. Thanks!

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From: 2Bleu (Bird&Buddha)

On Nov 15, 2008

I made this for my nephew and I for lunch today and we really enjoyed it. We did not have sage sausage, so I added sage seasoning to the dish. Thanks for a great recipe.

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From: 3KillerBs

On Dec 6, 2007

Delicious! DH said it was 5 stars for sure. Since my oven was out I had a few difficulties completing the tag. I ended up leaving out the eggs since I wasn't certain they'd get fully cooked doing it on the grill (and I did have to microwave the center to finish cooking the cranberries), and I cooked link sausages on top instead of mixing in bulk sausage to better meet the needs of my diabetic DH's carb restrictions. Adding the eggs could only make it richer and more delicious. Another time I'll try this in stuffed pork chops. I think it would be just the thing for making meats that are inclined to be dry, like boneless pork loin and turkey breasts, stay juicy and delicious.

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From: puppitypup

On Nov 16, 2007

This was very good! Made it for brunch and the cranberries, apple and sausage combination were just perfect. I omitted the salt and replaced 1/3 of the broth with cream. Thanks SweetsLady!

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