Sausage and Apple Stuffing

This traditional sausage and apple stuffing is hands-down the family favorite side dish for Thanksgiving. Filled with savory flavor and a touch of sweetness from the apples, I usually double the batch to make sure we have leftovers for doggy bags and next day turkey sandwiches. I love the baked crispy edges and piece of sausage in every bite.

Why you are going to love this Thanksgiving Stuffing

• First, you can make this sausage and apple stuffing days in advance of your feast. You can rewarm it in the oven while the turkey is resting. You can even freeze it for up to 3 weeks.
• Second, it is simply versatile. Want cornbread with sausage stuffing? Just swap out plain bread for cornbread croutons. Or make cranberry sausage stuffing by adding ½ cup of dried sweetened cranberries. And if Italian sausage stuffing isn't your thing just swap out the Italian flavor for any pork sausage you prefer.
• Third, it makes the best leftover turkey sandwich between two slices of bread.

What bread works best for stuffing

A firm white sandwich bread works best. Not only is it readily available, but its consistent crumb bakes up into a soft uniform texture. Cut or tear the bread into bite-size pieces and toast it in a low oven until completely dry. Even stale bread can use a toasting, so that it can absorb the broth without getting soggy. The neutral flavor of the bread makes it perfect for stuffing, too. It won't over power the other ingredients.

How to make sausage stuffing

• Start by browning the sausage in a large skillet. Transfer to a plate.
• Melt butter in skillet and cook onions, celery and carrot for 5 to 6 minutes or until just tender. You can add apples at this time, too.
• Add broth and croutons (and dried cranberries, if you like). Remove from heat and gently fold together until the bread absorbs the liquid.
• Stir in sausage and parmesan cheese.
• Spread in a baking dish and bake at 350F. for about 30 minutes.

Lisa Keys

Sausage and Apple Stuffing

5 from 1 vote

Traditional sausage stuffing with apples served every Thanksgiving.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 233

Ingredients Method Notes

Ingredients

  

• ½ pound Italian sausage casing removed (I like a mix of sweet and hot fennel sausage)
• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped carrot
• 1 large baking apple peeled, cored, chopped
• 2 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning or 2 tablespoons chopped fresh herbs
• 6 to 7 cups toasted bread cubes
• ¼ cup grated parmesan cheese
• Season with kosher salt and pepper

Method

 

1. In a large deep skillet over medium-high heat, brown the sausage breaking it up into crumbles with a wooden spoon. Transfer to a large bowl.
2. Reduce the heat to medium and melt the butter in the same skillet.
3. Add onions, celery, carrots and apples. Cook, stirring for 5 to 6 minutes or until vegetables are crisp tender.
4. Add broth and herbs and bring to a boil. Remove from heat.
5. Add bread cubes and gently stir until the bread is evenly moistened.
6. Stir in the sausage crumbles and parmesan cheese.
7. Season with kosher salt and freshly ground black pepper
8. Place stuffing in an even layer in a buttered baking dish.
9. Heat oven to 350F. Bake for 30 minutes or until heated through and top is nicely browned and a bit crispy. Add an extra 30 minutes if baking from frozen.

Notes

For cranberry sausage stuffing: add ½ cup dried sweetened cranberries with the broth.

Plain pork sausage like Jimmy Dean’s can substitute for Italian sausage.

For cornbread with sausage stuffing just swap out plain bread cubes for cornbread croutons.

1 (12 oz.) bag of plain or seasoned stuffing mix can be used in place of homemade bread cubes.

Stuffing can be made 3 days in advance and chilled covered in the refrigerator or frozen for up to 3 months.

Let me know if you give this homemade sausage apple stuffing a try. In my home, it would not be Thanksgiving without it. It sits perfectly along side a roasted turkey roulade and can even be used as the filling. Happy holidays.