Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

This hearty stuffing is brimming with holiday flavors like butternut squash, cranberry, apple, and sage.

Recipe by Heather Christo
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins
1 hr 30 mins
12 cups


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart heavy pot cook the sausage over medium-high heat until lightly browned and cooked through, breaking meat up with a wooden spoon as it cooks. Transfer the sausage to a bowl, reserving drippings in pot.

  • Add oil to pot. Add the onions and cook over medium heat for 10 minutes or until tender, stirring occasionally. Add squash and cook and stir for 3 minutes. Add apples; cook and stir for 3 minutes more. Carefully stir in the sherry, scraping up any browned bits.

  • Add rice to pot and sprinkle with salt. Return sausage to pot along with walnuts and cranberries. Stir in broth. Bring to boiling; reduce heat. Cover and simmer for 40 minutes or until rice is tender. Stir in parsley and sage.

Nutrition Facts

199 calories; fat 10g; cholesterol 13mg; saturated fat 2g; carbohydrates 20g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 6g; protein 6g; vitamin a 1893.9IU; vitamin c 9.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.9mg; vitamin b6 0.1mg; folate 18.9mcg; vitamin b12 0.2mcg; sodium 329mg; potassium 252mg; calcium 26mg; iron 1mg.