If you’re looking for a cozy, crave-worthy side that brings all the best fall flavors together, you’re going to love this Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe. This isn’t your average stuffing—it’s packed with sweet, savory, and nutty bites that toast up beautifully right on a single pan. Trust me, I’ve made this for holidays and weeknights alike, and it’s always a hit with everyone around the table.
Why You’ll Love This Recipe
- Easy Sheet Pan Cooking: You only need one baking sheet, making prep and clean-up a breeze.
- Balanced Flavors: The combo of sweet apples, tart cranberries, and savory sausage creates layers of deliciousness.
- Textural Contrast: Crunchy pecans and crisped bread cubes add satisfying bites throughout.
- Make-Ahead Friendly: You can prep parts in advance, so it’s perfect for busy holidays or dinners.
Ingredients You’ll Need
This recipe calls for simple, rustic ingredients that come together to create magic. The key is choosing sturdy bread and fresh apples to keep the texture just right—too soft or soggy, and you might miss that classic stuffing appeal.
- Rustic bread loaf: I always pick a day-old artisan or sourdough loaf—stale bread soaks up flavors without turning mushy.
- Butter: Real butter is a must for that rich, savory base when sautéing the veggies and apples.
- Yellow onion: Sweet, mild onions add depth and fragrance.
- Celery stalks: The crunch and earthiness help balance out the sweeter ingredients.
- Honeycrisp apples: Their crisp texture and bright sweetness make this dish pop. Granny Smith works too if you like more tartness.
- Kosher salt & pepper: Because seasoning is everything.
- White wine: Adds acidity and helps deglaze the pan for that layered flavor.
- Fresh rosemary & sage: Classic stuffing herbs that bring that holiday vibe.
- Sweet Italian sausage: The savory meat adds richness and a little spice—scrumptious!
- Chicken broth: Use low-sodium to control saltiness and keep the stuffing moist.
- Eggs: They bind everything together so your stuffing stays chunky but not crumbly.
- Flat-leaf parsley: Fresh herb brightness rounds out the flavors beautifully.
- Dried cranberries: For a burst of tart sweetness that compliments the sausage and apples.
- Pecans: Toasted for crunch and a nutty undertone.
Variations
I love how versatile this Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe is. I often tweak it based on what’s in season or who I’m cooking for, and you should too! Making it your own is part of the fun.
- Turkey sausage: I swapped in turkey sausage one year, and it still turned out hearty but lighter for summer dinners.
- Vegetarian version: Leaving out sausage and adding mushrooms or tofu crumbles packs umami without losing flavor.
- Nut swap: Pecans can be replaced with walnuts or even pumpkin seeds, depending on your nut preference or allergy needs.
- Apple variety: Sometimes I use Gala or Pink Lady apples when Honeycrisp isn’t available; just watch texture so they don’t get mushy.
How to Make Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
Step 1: Toast Your Bread Cubes to Crispy Perfection
Start by preheating your oven to 400°F and spreading your cubed bread on a rimmed baking sheet. Toasting the bread first is a game-changer—it creates that perfect crispy texture while letting it soak up all the liquid later without turning soggy. Keep an eye on the bread around the 12-minute mark; you want them crisp but not too browned, or they’ll get bitter.
Step 2: Sauté the Aromatics, Apples, and Herbs
While the bread’s toasting, melt butter in a skillet over medium-high heat. Toss in the onions, celery, and apples, seasoning with salt and pepper. You’re looking for tender veggies with golden edges, which usually takes about 15 minutes—don’t rush this step because it builds your flavor base. Pour in white wine to deglaze, letting it simmer until it nearly evaporates. Then stir in the fresh rosemary and sage, classic herbs that add a fragrant lift. Transfer this fragrant mixture into a large heatproof bowl.
Step 3: Brown the Sausage and Combine Everything
Next, return the skillet to medium-high heat and add your sausage, breaking it up with a wooden spoon as it cooks for about 8 minutes until no pink remains. Pour off any excess grease—you don’t want your stuffing swimming in fat. Toss the cooked sausage into the bowl with your bread cubes, buttered veggies, chicken broth, eggs, parsley, dried cranberries, and pecans. Season with salt and pepper again and gently toss everything to combine. This is where your stuffing really comes together, and I find that a gentle hand keeps the bread cubes intact instead of pulverizing them.
Step 4: Bake Your Sheet Pan Stuffing
Spread your stuffing mixture evenly across the baking sheet. Pop it in the oven and bake for about 30 minutes until the top gets gorgeously crispy and golden and the inside is cooked through. You’ll want to keep an eye near the end to avoid burning the edges. When it’s done, serve it warm and watch your family go crazy over those sweet and savory bites!
Pro Tips for Making Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
- Use Day-Old Bread: Fresh bread can get soggy; letting it dry out a bit helps those perfect crunchy cubes.
- Don’t Skip the Wine: It really elevates flavor and helps soften the apples and veggies without extra butter.
- Toast Your Nuts First: Toasting pecans separately enhances their nuttiness and crunch.
- Gentle Tossing: Be kind when mixing the final ingredients—you want to keep your bread cubes intact for texture variety.
How to Serve Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe
Garnishes
I love finishing this stuffing with a sprinkle of fresh parsley for color and brightness. Sometimes I’ll add a light drizzle of good-quality extra virgin olive oil or a few crispy sage leaves on top right out of the oven for an extra burst of flavor and that fancy farm-to-table vibe.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, but I often serve it alongside a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts to keep things fresh and balanced. Mashed potatoes and cranberry sauce round out a classic meal that everyone digs into happily.
Creative Ways to Present
For holidays or special dinners, I like serving the stuffing in a decorative cast-iron skillet or rustic ceramic dish straight from the oven. I’ve even baked it inside a hollowed-out pumpkin or acorn squash—such a beautiful and festive way to impress guests!
Make Ahead and Storage
Storing Leftovers
I store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To keep the top crispier, I like to separate portions into shallow containers rather than packing it tightly in one big container.
Freezing
This Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans freezes surprisingly well. I let it cool completely, then portion it into freezer-safe containers or bags. It keeps for about 2 months—perfect to prepare ahead for the holidays or weeknight dinners.
Reheating
When reheating, I spread the stuffing evenly on a baking sheet and warm it in a 350°F oven for about 15-20 minutes. This method revives that crispy top and keeps the inside moist without drying it out like a microwave does.
FAQs
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Can I make this stuffing without sausage?
Absolutely! You can omit the sausage for a vegetarian version and add more mushrooms or plant-based crumbles to keep the hearty texture and flavor. Just be sure to adjust the seasoning accordingly.
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What type of bread is best for this recipe?
A sturdy, rustic loaf like sourdough, ciabatta, or a country white bread works best. Bread that’s a day or two old is ideal as it holds up well when toasted and after absorbing liquids.
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Can I prepare this recipe ahead of time?
Yes! You can assemble all the ingredients up to baking the stuffing a day in advance—store it covered in the fridge and bake it fresh before serving for the best results.
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How do I make sure the stuffing stays crispy on top?
Spreading the mixture in a thin, even layer on a rimmed sheet pan helps the heat reach all parts evenly, creating a crisp, golden crust. Baking at 400°F and not overcrowding the pan are key.
Final Thoughts
This Sheet Pan Stuffing with Apples, Sausage, Cranberries, and Pecans Recipe is one of those dishes that makes me feel instantly at home. It’s comforting yet fresh, full of texture and seasonal flavors that everyone seems to adore. Whether it’s a holiday gathering or a cozy family dinner, I hope this recipe brings warmth to your table just like it has to mine. Give it a try—you might find it becomes your new tradition, just like it is mine!
Print
Sheet 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
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A delicious and easy Sheet Pan Stuffing recipe featuring rustic bread cubes toasted to perfection, sautéed onions, celery, and apples, combined with savory Italian sausage, fresh herbs, dried cranberries, and pecans. Baked on a single pan until crispy on top, this hearty stuffing is perfect for holiday dinners or cozy family meals.
Ingredients
Bread
- 1 loaf rustic bread, cut into 1/2-inch cubes (about 12 cups)
Vegetables & Fruit
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 3 Honeycrisp apples, chopped into 1/4-inch to 1/2-inch pieces
Herbs & Seasonings
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. freshly chopped rosemary
- 2 Tbsp. freshly chopped sage leaves
Liquids
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
Protein & Dairy
- 1/2 cup (1 stick) butter, cut into pieces
- 1 lb. sweet Italian sausage, removed from casings
- 2 large eggs, lightly beaten
Add-ins
- 3/4 cup freshly chopped flat-leaf parsley
- 1/2 cup chopped dried cranberries
- 3/4 cup chopped pecans
Instructions
- Toast the Bread Cubes: Preheat the oven to 400°F. Spread the rustic bread cubes evenly on a rimmed baking sheet. Bake for about 12 minutes until the cubes are crisped but not golden. Remove from oven and let them cool.
- Sauté the Aromatics and Apples: While the bread is toasting, melt the butter in a large skillet over medium-high heat. Add the chopped onion, celery, and apples. Season with kosher salt and freshly ground black pepper. Cook while stirring occasionally for about 15 minutes until the vegetables soften and begin to turn golden. Add the white wine and simmer until nearly all the liquid has reduced. Stir in freshly chopped rosemary and sage. Transfer this mixture into a large heatproof bowl.
- Cook the Sausage: Return the skillet to medium-high heat. Add the sweet Italian sausage, breaking it up into small pieces. Cook, stirring occasionally, until the sausage is fully cooked through, about 8 minutes. Pour off any excess grease. Add the cooked sausage to the bowl containing the vegetable mixture.
- Combine Stuffing Ingredients: To the bowl with sausage and vegetables, add the toasted bread cubes, low-sodium chicken broth, lightly beaten eggs, chopped parsley, dried cranberries, and chopped pecans. Season generously with salt and pepper. Toss everything well until all ingredients are thoroughly combined.
- Bake the Stuffing: Scrape the stuffing mixture onto a large rimmed baking sheet. Spread it out evenly into a single layer. Bake in the preheated oven for about 30 minutes until the top is crispy and the stuffing is cooked through. Serve warm for the best flavor and texture.
Notes
- Use day-old or slightly stale bread for better texture in the stuffing.
- Feel free to substitute dried cranberries with dried cherries or raisins.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- If you prefer a moister stuffing, add an extra 1/2 cup of broth.
- Fresh herbs like rosemary and sage are key to authentic flavor, but dried herbs can be used in a pinch.
- Ensure to drain excess sausage fat well to prevent greasy stuffing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
