Recipe courtesy of Debra Ponzek

Brioche, Sage Apple and Cranberry Stuffing

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  • Level: Easy
  • Yield: Stuffing for a 10 to 12 Pound
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3 pounds pork sausage

8 tablespoons sage, finely chopped

2 large onions, cut into a small dice

3 tablespoons Butter

16 slices (1 large loaf Brioche cut into 1/2 inch slices)

8 ounces butter, melted

1 cup dried cranberries

2 Granny Smith apples cut into a small dice

2 to 3 cups turkey stock

Salt and pepper

10- to 11-pound bird


  1. In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
  2. In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
  3. Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
  4. Season with salt and pepper.
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