We were always a boxed stuffing family because, if I’m being completely truthful, none of us ever really cared for homemade stuffing. Then I made this Apple Sausage Stuffing and apparently ruined boxed stuffing for everyone! It was such a hit that my daughter immediately told me I had to make it for Thanksgiving from now on. Between the savory sausage, buttery toasted bread, fresh herbs, and little bites of Granny Smith apple, it has so much more flavor than the homemade versions we had tried before. The apple adds just a touch of sweetness without making the stuffing sweet, and now I guess I officially have another Thanksgiving dish I’m responsible for every year!
If you're planning out your holiday table, this Apple Sausage Stuffing belongs right next to the turkey with plenty of other cozy sides. Serve it with Smoked Gouda Mac and Cheese, Broccoli Rice Casserole, Bacon and Balsamic Brussel Sprouts, or Bacon Wrapped Asparagus for a Thanksgiving dinner where the sides might just steal the show.
Equipment
- Measuring cups and spoons
- Nonstick pan
- Wooden spoon
- Sheet pans
- Knife
- Cutting board
- 9 x 13 Casserole pan
- Mixing bowl
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Ingredients
- White bread or sourdough bread
- Ground sausage
- Salted butter
- Onion
- Celery
- Granny Smith apple
- Garlic cloves
- Fresh rosemary
- Fresh thyme
- Fresh sage
- Salt
- Pepper
- Chicken stock
Directions
Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
Place the cubed bread on a sheet pan and bake for 5 to 10 minutes, until the bread is dried out.
In a large skillet, cook the ground sausage until browned. Transfer the sausage to a plate and set aside.
Melt the butter in the large skillet, then add the onions and celery and cook until the onions have softened, about 4 to 6 minutes. Stir in the apple, garlic, rosemary, thyme, sage, salt, and pepper. Continue to cook for 1 minute. Deglaze the pan with the chicken stock.
In a large mixing bowl, stir together the bread and sausage with the onion mixture. Transfer to the casserole pan and spread evenly.
Bake for 35 to 40 minutes, until golden brown.
What should I serve with my Apple Sausage Stuffing?
- Apple Sausage Stuffing is a perfect holiday side dish to serve with Herb Roasted Chicken, oven-roasted turkey, or baked ham. My husband eats leftovers with over-easy eggs for breakfast, and when I first saw him making this, I thought it was weird, but once you try it, you're gonna love it.
FAQs (Because Life’s Too Busy for Guesswork)
Peeling the apples will come down to personal preference. The dish will be good either way.
Yes, if you would like to add nuts, try chopped walnuts or pecans. Another option would be sliced almonds.
The meat can be cooked, and the bread toasted, but mixing with the vegetables and broth should wait until ready to bake so that the dish does not become too soggy.
Please note this is not the safest way to make stuffing, as it does not reach the food-safe temperatures to kill off all the bacteria. That is why I recommend making it in a pan separately. Plus, this recipe will turn out very soggy if it does not have that surface area where the heat directly hits it to give those yummy crispy parts.
What are substitutions that I can make?
- White bread – Wheat or semolina bread are also options.
- Ground sausage – Choose between pork or turkey sausage.
- Salted butter – Unsalted can be used as well.
- Onion – Choose from red, white, or a yellow onion.
- Granny Smith apple – Ambrosia or Pink Delicious apples are alternative options.
- Chicken stock – Chicken broth is an alternative option.
How should I store my Apple Sausage Dressing?
- Apple Sausage Stuffing should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, microwave leftovers or reheat in the oven at 350°F for 15-20 minutes. I do not recommend freezing, as the texture will not hold up.
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Apple Sausage Stuffing
Equipment
- Measuring cups and spoons
- Knife and cutting board
- 9 x 13-inch baking pan
- Sheet pan
- Large skillet
- Plate
- Large mixing bowl
Ingredients
- 1 14-16 oz loaf white bread or sourdough, cubed
- 1 pound ground sausage
- 4 tablespoons salted butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced Granny Smith apple
- 5 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups chicken stock
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Place the cubed bread on a sheet pan and bake for 5 to 10 minutes, until the bread is dried out.
- In a large skillet, cook the ground sausage until browned. Transfer the sausage to a plate and set aside.
- Melt the butter in the large skillet, then add the onions and celery and cook until the onions have softened, about 4 to 6 minutes. Stir in the apple, garlic, rosemary, thyme, sage, salt, and pepper. Continue to cook for 1 minute. Deglaze the pan with the chicken stock.
- In a large mixing bowl, stir together the bread and sausage with the onion mixture. Transfer to the casserole pan and spread evenly.
- Bake for 35 to 40 minutes, until golden brown.
Notes
- Drying the bread in the oven helps it soak up the chicken stock without becoming overly soggy.
- Pork or turkey sausage can be used depending on your preference.
- Peeling the Granny Smith apple is optional.
- Cook the sausage and toast the bread ahead of time if you want to knock out some of the Thanksgiving prep early.
- Wait to combine the bread with the vegetables and chicken stock until you're ready to bake.
- For the best texture, bake the stuffing in a casserole dish rather than inside the turkey.
