Apple Sausage Stuffing
Apple Sausage Stuffing is made with savory sausage, Granny Smith apples, toasted bread, fresh herbs, and chicken stock for an easy Thanksgiving side dish.
Servings: 8 people
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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.