“To save some time you can toast the bread cubes will in advance and freeze them until ready to use in the dish --- turkey sausage or Italian sausages can be used for this, also adjust the sage amount to suit taste --- a 1-pound day-old loaf of French or Italian bread will work great for this recipe.”

Ingredients Nutrition


  1. Butter a 4-quart casserole dish.
  2. In a large skillet melt butter; add in the sausage meat with onions, celery, garlic and cayenne pepper (if using); cook breaking up the meat with a spoon until the meat is no longer pink and the vegetables are tender (about 7-10 minutes).
  3. Add in apples and mushrooms and cook 2 minutes.
  4. Transfer the mixture to a large bowl.
  5. Stir in the the nuts, toasted bread cubes and dried cranberries; toss to mix well with wooden spoon.
  6. Season with sage, lots black pepper and salt (I use seasoned salt but white salt will do).
  7. Transfer the mixture to a buttered casserole dish and drizzle with chicken or turkey broth (using about 1-1/2 cups for a drier stuffing, or use up to 2 cups for a moister stuffing).
  8. Sprinkle grated Parmesan cheese on top.
  9. Bake covered in foil in a 350 degree F oven (second-lowest rack) for 30 minutes; uncover and bake until bread is golden brown and the stuffing is heated through, about 20-25 minutes more.

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