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Stuffing for Any Crowd Elegant Sausage, Apple and Cranberry Stuf

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“Stuffing is a terrific side dish, ranging from a familiar comfort food to an exotic and brilliant accent to more traditional fare.”

Ingredients Nutrition

  • 2 cups whole wheat breadcrumbs (slightly stale bread is good)
  • 4 cups white breadcrumbs
  • 1 lb ground sausage (turkey sausage will work. Avoid spicy sausage)
  • 1 cup minced onion
  • 34 cup chopped celery
  • 3 teaspoons dried sage
  • 1 12 teaspoons dried rosemary
  • 12 teaspoon dried thyme
  • 1 apple, cored and chopped
  • 34 cup dried cranberries
  • 14 cup raisins (golden raisins are very tasty in this as well)
  • 1 cooked turkey liver or 1 neck meat, finely chopped
  • 34 cup turkey stock
  • 4 tablespoons butter, melted


  1. Preheat oven to temperature desired for roasting your bird. In a large bowl, mix your bread crumbs and set aside. In a large skillet, cook the sausage and onions over medium heat, stir often and break up the lumps. Add the celery, sage, rosemary, and thyme; cook, stirring, until flavors are well-blended and thoroughly cooked.
  2. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, raisins and liver. Add broth and butter slowly while mixing. Spoon into turkey to loosely fill or cover tightly and bake for 30 – 45 minutes or until nicely browned.
  3. It is also possible to prepare these recipes alongside chicken breasts or as a tasty side dish without the bird.

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