Sausage and Apple Stuffing

Lisa Keys

5 from 1 vote

Traditional sausage stuffing with apples served every Thanksgiving.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 233

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

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.
Reduce the heat to medium and melt the butter in the same skillet.
Add onions, celery, carrots and apples. Cook, stirring for 5 to 6 minutes or until vegetables are crisp tender.
Add broth and herbs and bring to a boil. Remove from heat.
Add bread cubes and gently stir until the bread is evenly moistened.
Stir in the sausage crumbles and parmesan cheese.
Season with kosher salt and freshly ground black pepper
Place stuffing in an even layer in a buttered baking dish.
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.

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.