Recipe courtesy of Kelsey Nixon
Sausage, Apple and Pear Stuffing with Cranberries
1 hr 25 min
20 min
12 servings
1 hr 25 min
20 min
12 servings


  • 1 Granny Smith apple, cored and chopped into 1/4-inch cubes
  • 1 Bosc pear, cored and chopped into 1/4-inch cubes
  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 cups low-sodium chicken broth
  • One 12-ounce bag cubed country-style stuffing
  • 1 cup dried cranberries
  • 4 large eggs, beaten
  • Butter, for buttering baking dish
  • 1 pound sweet Italian sausage, casings removed
  • 4 celery stalks, finely chopped (about 2 cups)
  • 3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. 

In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. 

In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish. 

Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

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