apple pear stuffing

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8


  • 1 ½ lbs. sweet Italian sausage, casings removed
  • 3 leeks, sliced thin (white & light green parts)
  • 1 Granny Smith apple, cored and diced into ¼-inch cubes
  • 1 Bosc pear, cored and diced into ¼–inch cubes
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 cups low-sodium chicken broth
  • 12 oz. cubed country style stuffing
  • 4 large eggs, beaten
  • ½ cup dried cranberries


  • Preheat oven to 325°F.
  • In a large skillet set over medium-high heat, 1 ½ lbs. sausage, crumbling it as it cooks. Once brown add 3 sliced leeks, 1 diced apple and 1 diced pear, sauté until fragrant and softened, about 5 minutes. Stir in 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 1 teaspoon salt and 1 teaspoon pepper; cook for 1 minute. Add 2 cups broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from heat.
  • Add 12 oz. country stuffing to a large mixing bowl and add sauteed sausage and vegetable mixture. Toss to combine and then add 4 eggs and ½ cup dried cranberries. Toss all ingredients together until fully combined.
  • Bake for 20 to 25 minutes until golden brown on top. Once cooked, remove from the oven and let cool 5 to 10 minutes.


  • Serve with our Thanksgiving menu to complete the meal.


  • Protein: Swap Italian sausage for Italian chicken sausage or any ground meat.
  • Vegetarian: Omit sausage and replace chicken broth with vegetable broth.
  • Gluten-Free: Use gluten-free stuffing mix.


  • Brown sausage and cook vegetables up to 2 days in advance; store in an airtight container in the refrigerator.


Calories: 569kcal | Carbohydrates: 52g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 1276mg | Potassium: 523mg | Fiber: 4g | Sugar: 15g | Vitamin A: 735IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 4mg