We like baking this classic sausage and bread stuffing in a casserole dish rather than stuffing it in the cavity of a turkey.

Yield: Serves 10.



  • 1 lb (0.5 kg) pork sausage meat or pork sausages, casings removed
  • 2 tbsp salted butter
  • 2 cups chopped onions
  • 2 cups sliced celery
  • 1 Golden Delicious apple, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp sage, crumbled
  • 1/2 tsp rosemary, crumbled
  • 1/2 tsp marjoram, crumbled
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp thyme, crumbled
  • 1/4 cup chopped fresh parsley
  • 12 cups bread cubes, lightly toasted
  • 1 1/2 cups toasted pecans, chopped
  • 1 cup dried cranberries
  • 3 eggs, lightly beaten
  • 1 can (10 oz/284 mL) chicken broth


  1. Preheat oven to 350°F.
  2. Cook sausage in a frypan over medium heat, stirring to break up sausage, until browned, about 5 - 7 minutes. Remove sausage with a slotted spoon; drain sausage on paper towels and set aside. Drain off excess fat from frypan. Add butter to frypan and melt over medium heat. Stir in onions and celery; sauté until softened. Add apple and garlic; cook, stirring, for 2 minutes. Remove from heat. Stir in sage, rosemary, marjoram, pepper, thyme and parsley.
  3. Transfer mixture to a large bowl. Stir in sausage, bread cubes, pecans and cranberries.
  4. Whisk together eggs and broth until blended. Add to bread mixture and stir until combined.
  5. Spoon mixture into a greased shallow 4 quart baking dish.
  6. Bake, covered, until heated through, about 45 - 50 minutes.
Nutritional analysis per serving:

448 calories, 27.1 g fat, 14.2 g protein, 40 g carbohydrate, 4.8 g fibre, 629 mg sodium


For a more moist stuffing, the broth in this recipe may be increased by 1/4 - 1/2 cup.