Whenever I’m craving a cozy, comforting dish with a pop of fresh flavor, this Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe is my secret weapon. It’s one of those recipes that fills the kitchen with the most incredible aromas and delivers a crowd-pleasing stuffing that’s far from boring. I love how the sweet-tart apples and cranberries balance the savory sausage perfectly, plus the pecans add this lovely crunch that keeps everyone coming back for seconds. Trust me, you’re going to want to make this again and again.
Why You’ll Love This Recipe
- One-Pan Convenience: You get all the rich, layered flavors of traditional stuffing without the hassle of multiple pots and pans.
- Perfect Balance of Sweet and Savory: Apples and cranberries bring a fresh brightness that complements the hearty sausage and herbs beautifully.
- Crunchy Texture: Toasted pecans and golden bread cubes add a delightful contrast that keeps every bite interesting.
- Great for Entertaining: My family goes crazy for this at holiday dinners, and it’s just as good as a weeknight side dish.
Ingredients You’ll Need
The magic behind this Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe comes down to fresh, quality ingredients working together. When shopping, look for a rustic bread with a sturdy crumb—it soaks up flavor without turning mushy. I always pick Honeycrisp apples for their crisp bite and sweet-tart flavor that holds up well in cooking.
- Rustic bread: Choose a day-old or slightly dried loaf so it crisps up nicely when toasted.
- Butter: Use unsalted, so you can control salt levels in the stuffing.
- Yellow onion: Adds a mild sweetness; make sure it’s finely chopped for even cooking.
- Celery stalks: Provide that classic crunch and aromatic base.
- Honeycrisp apples: Their balance of sweet and tart keeps the stuffing bright and fresh.
- Kosher salt and black pepper: Essential for seasoning every component just right.
- White wine: Adds depth and a subtle acidity; if you don’t have wine, a splash of apple cider works too.
- Fresh rosemary and sage: I recommend chopping these fresh herbs so their flavors really shine.
- Sweet Italian sausage: Remove from casings to crumble easily and distribute flavor evenly.
- Low-sodium chicken broth: Keeps the stuffing moist without overpowering it.
- Eggs: They help bind everything together for that perfect stuffing texture.
- Flat-leaf parsley: For a fresh pop of color and herbal brightness.
- Dried cranberries: Offer a nice tart contrast and a bit of chewiness.
- Pecans: Toasted for extra crunch and nutty flavor—don’t skip this step!
Variations
I love how flexible this Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe is, so feel free to customize it to fit your mood or dietary needs. You’ll find that small tweaks can make a big difference, whether you want it gluten-free or are looking to add in more fall flavors.
- Meat-Free Option: Swapping the sausage for sautéed mushrooms and walnuts creates an earthy, hearty stuffing that’s just as satisfying.
- Herb Adjustments: Try thyme or tarragon for a different herbal twist—I’ve done this on a whim and loved the fresh complexity it added.
- Nut Variations: Pecans are my favorite, but toasted walnuts or hazelnuts work beautifully too.
- Seasonal Fruits: In place of cranberries, dried cherries or raisins are wonderful, especially around the holidays.
How to Make Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
Step 1: Toast the Bread Cubes
Preheat your oven to 400°F and spread your rustic bread cubes out on a rimmed baking sheet. Toast them for about 12 minutes until they’re crisp but not browned. This step is key because it gives the stuffing that perfect texture—it soaks up moisture from the broth but keeps a little crunch. Be sure to let them cool before mixing, or they’ll steam and get soggy.
Step 2: Sauté the Veggies and Apples
While your bread is toasting, melt butter in a large skillet over medium-high heat. Toss in the chopped onions, celery, and apples. Don’t rush this part—cook them gently, stirring occasionally, for around 15 minutes until everything is softened and just turning golden on the edges. Season well with salt and pepper to deepen the flavors. The apples soften but still hold a bit of bite, adding brightness. Pour in the white wine and simmer until it nearly evaporates, so its flavor concentrates without making the mixture soggy. Stir in your fresh rosemary and sage, then transfer everything to a big heatproof bowl.
Step 3: Cook the Sausage and Combine
Return the skillet to medium-high heat. Add your sausage, breaking it up with a spatula as it cooks for about 8 minutes until nicely browned and cooked through. Pour off any excess grease so your stuffing isn’t oily. Then add the sausage to the bowl with the vegetable mixture. Now toss in the toasted bread, chicken broth, beaten eggs, chopped parsley, cranberries, and pecans. Season the whole mixture again with salt and pepper, then give it a good toss to combine everything evenly. This step is where the magic happens—the sausage juices, herbs, and apple sweetness all mingle with the bread to create that unforgettable stuffing flavor.
Step 4: Bake to Perfection
Scrape the mixture onto a large rimmed baking sheet and spread it out evenly. Pop it back in the oven for about 30 minutes until the top is golden and crispy, with the inside cooked through but still moist. This sheet pan approach means you get that perfect crust and tender center without fussing with a casserole dish. I love how simple and fuss-free it is!
Pro Tips for Making Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
- Don’t Skip Toasting the Bread: It prevents the stuffing from turning mushy and adds a fantastic crunch.
- Cook Sausage Separately: This way, you can drain excess fat and avoid greasy stuffing.
- Use Fresh Herbs: They make a huge flavor difference compared to dried.
- Adjust Salt Last: Sausage and broth can be salty, so season gently and taste before adding more salt.
How to Serve Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
Garnishes
I usually garnish this stuffing with a sprinkle of fresh parsley for a pop of color and a little bit of extra brightness. Sometimes, I like to add a few whole toasted pecans on top for presentation and crunch. If you want to get fancy, a light drizzle of browned butter goes surprisingly well with the apples and sausage flavor.
Side Dishes
This stuffing pairs beautifully with roasted turkey or baked chicken, making it my go-to for holiday meals. For a lighter combo, I love serving it alongside sautéed green beans with garlic or a crisp autumn salad dressed with a tangy vinaigrette. Mashed sweet potatoes also complement the sweet-savory notes perfectly.
Creative Ways to Present
For a special occasion, I’ve spooned this stuffing into individual ramekins and baked them until golden – everyone loves the personal touch! Another fun idea is layering it inside hollowed-out apples or small squash for a festive fall look that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge, where it keeps wonderfully for up to 4 days. You’ll find that the pecans stay crunchy if stored separately or added just before reheating.
Freezing
This sheet pan stuffing freezes great—just cool it completely, then pack it into freezer-safe containers or bags. I’ve frozen it for up to 3 months and found it reheats almost like freshly made, making it a lifesaver for busy winter dinners.
Reheating
To reheat, I spread the stuffing on a baking sheet and pop it into a 350°F oven for about 15-20 minutes until warmed through and crispy on top. This brings back that freshly baked texture, way better than microwaving, which can make it mushy.
FAQs
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Can I make this stuffing gluten-free?
Absolutely! Swap the rustic bread for your favorite gluten-free bread, ideally one that’s sturdy and not too crumbly. Toast it as usual to give it that essential crunch and texture before mixing with the other ingredients.
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What type of apples work best in this recipe?
I recommend Honeycrisp apples because they balance sweet and tart flavors and hold their shape well when cooked. Granny Smiths are a great alternative if you prefer a more tangy bite, but avoid overly soft apples like McIntosh that can turn mushy.
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Can I prepare this stuffing ahead of time?
Definitely! You can prepare the entire stuffing mixture up to the baking step, cover it tightly, and refrigerate overnight. Just bring it back to room temperature before baking to ensure even cooking and crisping.
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Is it okay to use turkey sausage instead of Italian sausage?
Yes, turkey sausage is a leaner alternative and works well here, though it has a milder flavor. You might want to boost the herbs a bit or add a pinch of smoked paprika to keep that savory depth.
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How do I make this stuffing vegan?
For a vegan version, use plant-based sausage alternatives or sauté mushrooms and walnuts for texture. Swap butter for olive oil and replace eggs with a flax egg (1 tbsp ground flax + 3 tbsp water) to help bind the mixture.
Final Thoughts
This Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe has become a staple in my kitchen because it’s easy to make, full of vibrant flavors, and impressively versatile. Whether it’s for a cozy family dinner or a holiday feast, it never disappoints. I hope you enjoy cooking and sharing it as much as I do—it’s the kind of recipe that feels like a warm hug on a plate. Go ahead, give it a try and watch it become your new favorite side dish!
PrintSheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This delicious Sheet Pan Stuffing recipe combines rustic bread cubes toasted to perfection with a savory mix of sautéed onions, celery, and apples, infused with fresh herbs, white wine, and sweet Italian sausage. Enhanced with dried cranberries and pecans, this easy-to-make stuffing is baked on a sheet pan until golden and crispy, perfect for holiday dinners or comforting family meals.
Ingredients
Bread
- 1 loaf rustic bread, cut into 1/2-inch cubes (about 12 cups)
Vegetables and Fruits
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 3 Honeycrisp apples, chopped into 1/4-inch to 1/2-inch pieces
Dairy and Eggs
- 1/2 cup (1 stick) butter, cut into pieces
- 2 large eggs, lightly beaten
Meat
- 1 lb. sweet Italian sausage, removed from casings
Liquids
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
Herbs and Seasonings
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. freshly chopped rosemary
- 2 Tbsp. freshly chopped sage leaves
- 3/4 cup freshly chopped flat-leaf parsley
Add-ins
- 1/2 cup chopped dried cranberries
- 3/4 cup chopped pecans
Instructions
- Toast the Bread Cubes: Preheat your oven to 400°F (200°C). Spread the rustic bread cubes evenly on a rimmed baking sheet and bake for about 12 minutes until the bread is crisped but not yet golden. Once done, remove from the oven and let the bread cubes cool.
- Sauté the Vegetables and Apples: While the bread is toasting, melt the butter in a large skillet over medium-high heat. Add the chopped onions, celery, and apples, seasoning them with kosher salt and freshly ground black pepper. Cook the mixture, stirring occasionally, until the vegetables soften and begin to turn golden, about 15 minutes. Pour in the white wine and let it simmer until almost completely reduced. Stir in the freshly chopped rosemary and sage leaves. Transfer this mixture into a large heatproof bowl.
- Cook the Sausage and Combine Ingredients: Return the skillet to medium-high heat, add the sweet Italian sausage, breaking it up into small pieces, and cook until fully cooked through, about 8 minutes. Drain any excess grease. Add the cooked sausage, toasted bread cubes, chicken broth, beaten eggs, chopped parsley, dried cranberries, and chopped pecans to the bowl with the vegetables. Season with salt and pepper to taste, then toss everything gently but thoroughly until well combined.
- Bake the Stuffing: Transfer the stuffing mixture onto a large rimmed baking sheet and spread it evenly. Bake it in the preheated oven at 400°F (200°C) for about 30 minutes, or until the top is crispy and the stuffing is cooked through. Serve the stuffing warm as a delightful side dish.
Notes
- Use day-old rustic bread for best texture in your stuffing.
- Honeycrisp apples provide a sweet-tart flavor that complements the savory sausage, but you can substitute with Granny Smith for more tartness.
- White wine can be replaced with apple cider or chicken broth if preferred.
- To make this recipe gluten-free, substitute the bread with gluten-free bread cubes.
- Ensure sausage is fully cooked before combining to avoid any food safety issues.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg