Cranberry, Apple, and Sausage Stuffing

Staff Writer
Cranberry, Apple, and Sausage Stuffing
Cranberry, Apple, and Sausage Stuffing
R. Mission Inc.

Cranberry, Apple, and Sausage Stuffing

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.

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Click Here to See More Thanksgiving Recipes

6
Servings
746
Calories Per Serving
Deliver Ingredients

Notes

I like the stuffing a little wetter — if you don't, just add less stock.

Copyright 2013. R. Mission Inc.

Ingredients

  • 8 Tablespoons (½ cup or 1 stick) butter, unsalted, plus more for greasing
  • 2 medium onions, finely diced
  • 3 Cups chopped celery (about 6 large stalks)
  • 6 Cups coarsely chopped leeks (about 12)
  • 4 apples, peeled, cored and chopped
  • 1 Pound turkey breakfast sausage or Italian-style sausage, casings removed
  • 6 Teaspoons poultry seasoning
  • 2 Teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
  • 2 Teaspoons chopped fresh sage leaves, (about 6 leaves)
  • 2 Teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
  • 2 Cups dried cranberries
  • 1 box stuffing mix (not cornbread), such as Pepperidge Farm
  • 2 Cups low-sodium vegetable stock
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with butter.

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.

Place into the prepared casserole dish and bake for 45 minutes.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
37g
57%
Sugar
48g
N/A
Saturated Fat
16g
81%
Cholesterol
94mg
31%
Protein
18g
36%
Carbs
94g
31%
Vitamin A
258µg
29%
Vitamin B12
0.7µg
12.2%
Vitamin B6
0.6mg
30.2%
Vitamin C
24mg
39%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
113µg
100%
Calcium
190mg
19%
Fiber
11g
44%
Folate (food)
127µg
N/A
Folate equivalent (total)
167µg
42%
Folic acid
23µg
N/A
Iron
6mg
31%
Magnesium
81mg
20%
Monounsaturated
12g
N/A
Niacin (B3)
7mg
35%
Phosphorus
228mg
33%
Polyunsaturated
5g
N/A
Potassium
906mg
26%
Riboflavin (B2)
0.4mg
21.1%
Sodium
1298mg
54%
Thiamin (B1)
0.5mg
30.7%
Trans
0.7g
N/A
Zinc
2mg
15%