Easy Holiday Sausage Apple & Cranberry Dressing

The Stuffing v. Dressing  debate. It’s been around for eons.  I suppose it depends on the region and family background you come from. When I was a little girl, (in the mid west) my mother called it stuffing, so growing up and when I finally hosted my first family Christmas dinner for 30 people, (talk about getting a crash course in huge family dinners) I too referred to is as stuffing. Over the years I’ve come to learn, and which is what most people believe, stuffing is what goes in the turkey and dressing is what is outside the turkey. Easy peasy.

My sister-in-law was the one who originally taught me to flavor the dressing with sausage.  I have since modified my own version of this dressing recipe and I also don’t put the stuffing inside the turkey anymore. So hence, I call it dressing.  I also used to use those horrid stale croutons cut of stale bread from our local supermarket bakery. I have since switched to my mother’s way. Using a fresh baked bread. Tee hee, I still get it at my local supermarket bakery and use a sourdough and Italian combination. Whether you are a “stuffing” or “dressing” kinda person, or you use croutons v. fresh baked bread, this sausage, apple, & cranberry dressing is both tasty and a beautiful addition to your holiday spread.  I’m all about easy clean up so I used a throw away foil pan and transferred it to a pretty bowl at presentation time.

Easy Holiday Sausage Apple & Cranberry Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A tasty and beautiful addition to your holiday spread.
  • ½ loaf of cubed sourdough bread
  • ½ loaf of cubed Italian bread
  • 1 stick salted butter (melted)
  • 1 small red/purple onion chopped
  • 4-6 tablespoons approximately) chopped celery ( i use just enough to flavor not to overpower the dressing)
  • 1 sliced honey crisp OR granny smith apple
  • 1 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon of pepper
  • ½ cup chicken broth (add a little at a time until moist. Add more if needed)
  • 4 mild sausages casing removed, chopped and cooked until almost done (don't forget you will be baking and don't want to dry out your sausage)
  1. Preheat oven to 325 degrees
  2. Remove casing from sausage, chop and cook in pan until just underdone
  3. set aside.
  4. Cube bread and place in large baking dish
  5. Melt butter and add chopped onion and celery and cook in pan until onion is transparent
  6. Pour melted butter, onion, and celery mixture over bread
  7. Add spices, salt and pepper
  8. Mix well with a spoon
  9. Moisten with chicken broth (add a little at a time)
  10. Add chopped apple, sausage and dried cranberries.
  11. When ready place in oven for 30-40 minutes or until warmed through. If you like a crispy top leave in a little longer.

Happy Holidays!

Are you a “Dressing or Stuffing” person?

Apple and Carrot Braised Pot Roast

I love coming home from work to a hot meal waiting for me. No I don’t have a personal chef. I invested in a $15 crockpot and I have gotten more than my moneys worth from this gem. This apple and carrot braised top round pot roast really hit the spot tonight.  I think with the Holidays swiftly on our heels, we are all looking for ways to save time. You know, so we have time to shop, decorate, bake, wrap presents, attend ugly Christmas sweater themed parties etc. etc.

The secret to this tender pot roast is cooking it low and slow and in a flavourful liquid for it to soak up the juices. Top round roast is a tough cut of meat and the tougher the meat, the longer the cooking time.  Meaning at least 6 to 8 hours in order to break down the collagen and muscles which then tenderizes the meat.

5.0 from 1 reviews
Apple and Carrot Braised Pot Roast
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tender braised roast that melts in the mouth.
  • 3 lbs Round Top Roast
  • 1 can Campbell's Golden Mushroom Soup
  • 1 package Lipton Onion Soup Mix
  • ½ Can Water
  • ½ Can Milk
  • ½ Cup Water
  • Salt
  • Pepper
  • Rosemary
  • 1 tsp. minced garlic
  • 3 tablespoons chopped onion
  • 2 tablespoons butter (or oil of choice)
  • 1 honey crisp apple
  • 1tablespoon dark brown sugar
  • handful of baby carrots (or more if desired)
  1. See rest of blog for Instructions

Salt, pepper and add Rosemary to top of roast.  Place in hot melted butter chopped onions and minced garlic in large frying pan on medium heat. Sear the roast on all sides.

While meat is searing turn crockpot on low heat. Add can of Golden Mushroom Soup, Add 1/2 can of milk and 1/2 can of water.  Add package of Lipton Onion soup mix. Add 1/2 cup water. Add brown sugar, carrots and slice up a quarter of the apple in small pieces and toss in. Slice up rest of apple in large pieces and throw in crockpot.

Add more salt and pepper to taste. Stir thoroughly. Once roast is browned on all sides slice into 1/4 inch slices and place in crockpot.  Cook on low for at least 6 to 8 hours. Serve up with your favorite side dishes. To make it really easy you can just decide to throw some sliced potatoes in the pot too.

I served up my roast with some Simply Potatoes mashed potatoes and corn and drizzled a little gravy over the mashed potatoes.  The apples gave it a subtle sweet/tart taste and the meat pulled apart with a fork. I love crockpot meals. Don’t you?

Strawberry Cinnamon Muffins

Sunday I looked in my fridge and saw some strawberries begging to be used before they went bad. I’m guilty of always buying fruit and never using it before it loses its luster. I thought, strawberry pancakes.  Bad idea, I was out of syrup.  Bummer. Activate Plan B.

I had a long day ahead of me of Holiday decorating and needed a sugar boost. Strawberry muffins popped into my mind next. But what could I pair it with.  I didn’t just want strawberry. I was out of bananas. That would have worked beautifully.  So I did what any normal person searching out a unique recipe would do (I don’t always just use my recipes believe it or not.) I googled “strawberry muffins recipe blog” and came upon this wonderful recipe. Strawberry Cinnamon Muffins from The Cottage Home.


The combination of strawberries and cinnamon sounded delicious and looking at her baked muffins my mouth began to water. I could almost smell them baking. I hurriedly whipped up a batch and popped them in the oven.

Yup, just as I had imagined they would smell.The aroma filled the whole house and made it feel Christmas-ey. I paired my muffins with a mimosa.  Alright, maybe I paired my mimosas with a muffin. I needed an extra cheery kick to get to the Holiday decorating.  Can you blame me?  Everyone knows that this time of year is extra stressful.


I also couldn’t help but think these would be amazing with apples in place of the strawberry. Definitely going to try the apples next time.So even though I didn’t get my pancakes, I ended up with something much better and discovered a new blog to check out. I wish you all a Merry Christmas and Happy Holidays! Be blessed and be well and eat lots of muffins!






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