Cranberry, Apple and Sausage Stuffing

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This is a meal on its own. I am requested to bring it to every family meal.

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This is by far one of the best stuffing i have ever made. I made it for thanksgiving. stuffed the turkey and there was so much i cooked a roaster pan of it on the side. my family loved it. Actually, it was so good. a week later i made it again with a turkey breast and made it on the side. Again it was devoured. Thank you Robert. A superb stuffing wonderful for any holiday or just a fabulous stuffing for any day. Thank You...

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I made this stuffing for the first time this past Thanksgiving. It is super easy to make, and turns out super delicious. It was a huge hit. My husband is an EXTREMELY picky eater, and even he raved about how good this stuffing was! I omitted the onions altogether, and added hot breakfast sausage instead of the Italian sausage. The stuffing still turned out wonderful. If you are wondering about trying this recipe...do it! You will not regret it! I will definitely be making this stuffing again!

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I have been making a suasage cranberry stuffing for years that was always the talk of the table - but when I saw this one - I decided to bump mine up a bit and use this recipe. I was cooking a turkey in a brine with apple cider and apple cider gravy (thanks to Anne Burrel so this sounded like the perfect stuffing. It was amazingly good! The apples and leeks added so much - I will definitely use it again. One change I made was to use 1/2 pound of maple sausage and 1/2 pound sage sausage. The maple flavor is great with the apples. It made a large amount of stuffing - I was feeding 5 people and this would easily have served 10. This will become my new holiday stuffing!

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Made this Thanksgiving for my whole family and they loved it! I actually left out the sausage and used vegetable stock because some of them are vegetarians and it still was the best stuffing I ever had!

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This receipe was great, Me and my family enjoyed it very much at thanksgiving and I plan on making it again at christmas. The only problem with it was how much it made, I cut all the ingredients in half except for using a full bag of pepperidge farm stuffing and it still made a full 13 X 9 casserole dish full ! I had 6 adults and 2 children for thanksgiving and had tons of left overs.

One thing about making it in the sauce pan, you need a really large pan. I was using a deep 12" skillet and I still had to split all the ingredients in half to mix them good. If I had of tryed to mix them while in the same pan they would have spilled over the sides of the pan (and this was with just half of the ingredients.

Great flavors and well worth the effort but needs a little tweaking here and there.

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I was not happy with this recipe at all. Take Roberts advise and do not use all of the stock that he suggests, also much more sausage in this recipe would have set it apart.

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... I made it and baked right away and it was good, different but good. We also made one to sit over night and it was much better. I just pulled it out of the fridge the next morning let it get to almost room temp, added a cup of chicken broth and baked the same amount of time. The first 20 minutes, I put foil over it....brought it out, fluffed it and then cooked it without foil.

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I made this recipe last year and received so many compliments. Definitely plan on making it every year.

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I made this recipe vegan by using Earth Balance butter sticks and using gimme lean sausage! It was absolutely delish and a hit at my vegetarian friendsgiving!