Let's face it: whether you call it stuffing or dressing, the holidays just aren't complete without it! This recipe for Sausage Apple Sage Stuffing is a savory-sweet take on the most important side dish for Thanksgiving and/or Christmas. This recipe has just the right amount of savory flavors from pork sausage and fresh sage, with the perfect touch of sweetness from fresh apples. Let's dig in!
Sausage Apple Sage Stuffing Ingredients
This recipe uses really simple ingredients, but they provide classic stuffing flavors that are perfect for the holidays. The sausage, sage, and shallot provide a savory base, and the fresh apples that are folded in before baking are really what set this recipe apart. The little pockets of sweetness provide the perfect balance in this dish.
- Soft Italian Bread or French Bread
- Unsalted Butter
- Breakfast Sausage
- Large Shallot
- Celery
- Fresh Sage
- Kosher Salt
- Freshly Ground Black Pepper
- Low-Sodium Chicken Stock
- Eggs
- Parsley
- Gala, Fuji, or Honeycrisp Apples
One of the keys to this recipe is toasting the bread yourself. Some recipes call for using stale or day-old bread, but I have found that using freshly toasted bread gives the best results. After you cube the bread, all you need to do is bake it in a low oven for about 50 minutes, stirring occasionally.
Serving Suggestions
This recipe is written to be baked separately in a casserole dish. The reason for this is that I typically spatchcock my turkeys (remove the backbone and flatten), and I don't have a cavity to actually stuff. Of course, feel free to bake this stuffing inside your turkey. Just know that you will likely need to increase the cooking time of your turkey slightly to accommodate the extra mass.
Here are a few other side dish ideas that work perfectly for holiday meals! Go check out my recipe for Diner Inspired Macaroni and Cheese, Thyme-Infused Mashed Potatoes, or my family recipe for German Potato Salad! You can't forget the Orange Cranberry Sauce either.
Give this recipe for Sausage Apple Sage Stuffing a try, and let me know in the comments below how it came out. Don't forget to leave a rating if you enjoyed this recipe too!
Did you make this recipe for Sausage Apple Sage Stuffing?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Sausage Apple Sage Stuffing
Equipment
- 2 Baking Sheets
- Dutch Oven Or Large Heavy-Bottomed Pot
- 9x13-Inch Baking Dish Optional if not baking the stuffing inside of a turkey
- Aluminum Foil
Ingredients
- 1 ½ Lbs. Soft Italian Bread About 1 ½ Large Loaves (Or About 2 Smaller French Loaves), Cut Into ¾-inch Cubes
- 4 Tablespoons Unsalted Butter ½ Stick
- ¾ Lb. Breakfast Sausage Casings Removed
- 1 Large Shallot Finely Minced
- 3 Ribs Celery Halved and Sliced into ¼-inch Slices
- 2 Tablespoons Fresh Sage Finely Minced
- 1 ½ Teaspoons Kosher Salt Plus More to Taste
- ¾ Teaspoon Freshly Ground Black Pepper Plus More to Taste
- 3 ½ Cups Low-Sodium Chicken Stock Divided
- 2 Large Eggs
- ¼ Cup Parsley Minced - Plus More for Garnish
- 2 Gala, Fuji, Or Honeycrisp Apples Cored and Diced
Instructions
Toasting the Bread
- Preheat the oven to 275°F with the racks set to the top and bottom ⅓ positions. While the oven is preheating, cube the bread into ¾-inch cubes and spread evenly over 2 baking sheets.
- Place both baking sheets in the oven for approximately 20 to 25 minutes. Remove the sheets and stir the bread.
- Place the sheets back in the oven in the opposite rack for an additional 20 to 25 minutes, until dry and beginning to toast.
- Remove from the oven and allow to cool. Increase the oven temperature to 350℉
Stuffing Assembly
- Melt the butter in a large Dutch oven or heavy-bottom pot over medium-high heat.
- Add the sausage and cook for about 8 to 10 minutes until browned, breaking it up into small pieces as it cooks.
- Add the shallot, celery, and minced sage with a pinch of kosher salt, and cook for 8 to 10 minutes until the vegetables are soft and translucent but not browned.
- Remove from the heat and add 2 cups of the chicken stock and the salt and pepper.
- In a separate bowl, whisk the remaining 1 ½ cups of chicken stock, eggs, and minced parsley. Slowly add the egg mixture to the Dutch oven.
- Fold in the dried bread cubes and diced apple pieces. Gently mix until everything is evenly combined.
Baking
- Either use the stuffing to fill a turkey and bake accordingly, or bake the stuffing in a separate dish.
- If baking in a separate dish, add the stuffing mixture to a 9x13-inch casserole dish and cover tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and cook for an additional 20 minutes until the top is golden brown and crispy.
- Let cool, and garnish with minced parsley.
Stanley says
This is a fantastic recipe and is perfect for Thanksgiving! My whole family really enjoys this one!
Rosemary says
Can this be made a few days in advance?
Thank you
Spencer Klickman says
Hi, Rosemary! Yes - this can absolutely be made a few days ahead of time.
I would finish all of the assembly steps through step 6, then cover and refrigerate until you're ready to heat and serve. It may take a few minutes longer in the oven since the stuffing will be chilled, but should turn out great!
Please let me know how it turns out if you decide to try it!