Why this recipe Matters
This stuffing has become my undisputed favorite when the holidays roll around. What began as an America’s Test Kitchen recipe for Bread Stuffing with Sage and Thyme has gradually evolved—one ingredient at a time—into this Savory Sausage Stuffing with Apples and Dried Cherries. It’s been part of our Thanksgiving tradition for more than ten years and remains a dish that I look forward to making every single season.
My first change to the original recipe was simple: I added crumbled sausage. The following year, I took it a step further with dried cherries, soaked until tender before adding to the stuffing. Eventually, I added sautéed Granny Smith apples and that was the moment the recipe became complete. From then on, no more adjustments were needed. It was exactly what I’d been chasing, the perfect stuffing (at least by my standards).
Savory Sausage Stuffing with Apples & Dried Cherries isn’t just one of my favorite dishes on our Thanksgiving table, it’s Emma’s favorite too. Not to mention, it complements roasted turkey perfectly and blends seamlessly into the lineup of traditional holiday sides.
Mmmmmm, yup.
I can almost taste it as I’m typing…
Holiday feast perfection.
Prepare your Taste Buds
When you make this recipe, all of your senses come alive! The warm aromas invite you to the table long before the first bite. As the butter melts in the skillet, the onion and celery begin to soften, creating a rich, toasted fragrance that fills the kitchen. Then the herbs join in, releasing beautiful aromatics as they sauté. Notes of earthy sage, thyme, and oregano draw you in even more. Finished with emerald flecks of fresh parsley, everything in the skillet comes together, building layers of savory flavor that carry through every bite.
The dried cherries soak in warm water until they soften and plump. This creates a sweet-tart pop reminiscent of cranberry sauce—only this time, it’s baked right into the stuffing. Savory browned sausage and crisp, tangy green apple balance the sweetness beautifully. They add depth, contrast, and irresistible flavor to every bite.
This stuffing isn’t just reserved for holidays, I often make it to serve alongside Oven Roasted Chicken and a container of ready-made mashed potatoes. It makes for a simple but satisfying meal. And if you choose to serve it during the holidays? You’ll be so glad you did.
Substitutions & Variations
- Swap dried cherries → dried cranberries
- Use turkey sausage instead of pork
- Make it vegetarian by skipping sausage and adding sautéed mushrooms
- Make gluten-free with GF bread
Handy Hints
- Toast your own bread cubes for the best texture and flavor. Store-bought cubed stuffing works in a pinch, but homemade gives better structure and taste and is worth the extra few minutes.
- Any white bread works, just match the weight listed in the recipe. Thick-cut loaves like Private Selection hold up beautifully, but a standard sandwich bread such as Pepperidge Farm works just as well.
- Use a flavorful sausage. For the richest savory balance, I recommend Bob Evans Original Pork Sausage Roll.
Make-Ahead Tips
- Two Days Ahead: Cook the sausage and onion mixture and refrigerate in separate airtight containers.
- One Day Ahead: Toast and cool the bread cubes and store in an airtight container.
- When ready to Bake: Begin again at Step #6 and finish as written.
Sausage & Herb Stuffing with Cherries
This stuffing combines toasted bread cubes, savory sausage, sweet-tart dried cherries, and sautéed aromatics for a holiday side that’s crisp on top, tender in the middle, and packed with flavor.
- Prep Time: Prep Time: 20–25 min
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 40 min
- Yield: 1 (9×13) pan | Serves 10–12 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 20 oz thick-cut white bread, cut into 1/2-inch cubes (about 12-14 cups)
- 1 cup dried cherries
- 1 lb pork sausage roll
- 8 tablespoons unsalted butter
- 1 cup yellow onion, diced small
- 1 cup celery, diced small
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/3 cup fresh parsley, minced
- 2 Granny Smith apples, peeled and diced small
- 3 large eggs
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
Instructions
-
Toast the Bread:
Preheat oven to 250°F. Spread bread cubes evenly over two baking sheets. Bake for 45–60 minutes, stirring and rotating pans a few times, until the edges are dried and lightly toasted.
(Continue with steps below while the bread bakes.) -
Soften the Cherries:
Place dried cherries in a bowl and cover with warm or room-temperature water. Soak 20–30 minutes, then drain and set aside. -
Cook the Sausage:
In a large skillet over medium heat, cook the sausage until browned and no pink remains, breaking it into crumbles as it cooks. Transfer to a paper towel–lined plate. -
Cook the Aromatics:
In the now-empty skillet over medium heat, melt 5 tablespoons butter. Add onion and celery and cook 5–7 minutes, until softened but not browned. -
Season:
Add dried sage, thyme and oregano. Cook 1–2 minutes, or until fragrant. Transfer to a small bowl and set aside. -
Cook the Apples:
Add 1 tablespoon butter to the empty skillet. Add diced apples and sauté until they just begin to soften but stay firm, 3-5 minutes. Remove from heat. -
Combine Ingredients:
In a large mixing bowl, add eggs, and lightly beat together. Add chicken broth, salt, pepper, cooked sausage, drained cherries, vegetable mixture, cooked apples, and toasted bread cubes. Toss gently until evenly combined. -
Bake:
Transfer stuffing mixture to a buttered 9×13 baking dish. Scatter small pieces of the remaining 2 tablespoons butter evenly over the top of the stuffing.
Cover with foil and bake at 400°F for 25 minutes. Remove foil and bake an additional 20 minutes, or until the top is golden brown.
Notes
Make Ahead: •The onion mixture and sausage can be made and refrigerated separately in airtight containers up to two days ahead. •The bread can be toasted-cooled and stored in an airtight container one day in advance. •Continue from Step #6 and bake as instructed when ready to serve.
Texture: Add extra broth if you prefer a softer stuffing. Bake uncovered longer for extra crispy edges.
Nutrition
- Serving Size: 12 (about 1 cup per serving)
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 55mg
Your Table Matters to Me
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