In The Kitchen

Sausage, Apple, and Cranberry Stuffing

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Everyone has his or her favorite Thanksgiving dish, from the perfectly brined turkey, to grandmom’s applesauce or homemade cranberry sauce, and on this month of thanks, we thought we might share a favorite stuffing of ours.

But we don’t just want to share with you. We are hoping that you will also share some of your favorites! Submit your favorite and we will select only lucky person to have lunch on the house!



  • 1 1/2 cups cubed whole wheat bread

  • 3 3/4 cups cubed white bread

  • 1 pound ground turkey sausage

  • 1 cup chopped onion

  • 3/4 cup chopped celery

  • 2 1/2 teaspoons dried sage

  • 1 1/2 teaspoons dried rosemary

  • 1/2 teaspoon dried thyme

  • 1 Golden Delicious apple, cored and chopped

  • 3/4 cup dried cranberries

  • 1/3 cup minced fresh parsley

  • 1 cooked turkey liver, finely chopped

  • 3/4 cup turkey stock

  • 4 tablespoons unsalted butter, melted



  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

  3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.


Planning to celebrate the Thanksgiving holiday at the office or at home, but don’t want the hassle?  Check out our thanksgiving menu HERE or order online HERE.



Screen Shot 2014-09-23 at 4.43.58 PMRaffy is our Executive Chef and he absolutely loves to try new things. Being so passionate about the dining experience as a whole, Raffy puts just as much energy and attention into the appearance as he does the taste. This clearly shows with his love of doing intricate fruit carvings and the recipes he creates. As a husband and a father he knows the importance of family, and we’re glad to have him as a part of the Viga Family.