Recipes Ingredients Meat & Poultry Pork Recipes Apple-Cranberry Dressing 3.8 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 30 mins Total Time: 1 hr 35 mins Servings: 12 Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli). Ingredients 1 stick unsalted butter, plus more for baking dish 1 large loaf sourdough bread, cut into ¾-inch cubes (about 10 cups) 12 ounces sweet Italian sausage, removed from casing 2 stalks celery, chopped (about 1 cup) 1 large sweet onion, such as Vidalia, chopped (about 2 cups) 2 Gala apples, cored, peeled, and chopped (about 2 ½ cups) 2 sprigs sage, finely chopped (about 2 teaspoons) 2 cups low-sodium chicken or turkey broth, preferably homemade ½ cup dried cranberries Coarse salt and freshly ground pepper Directions Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl. Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes. Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper. Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately. Cook's Notes The bread can be toasted up to three days ahead and stored at room temperature. Rate it Print