The classic stuffing recipe combines savory sausage with the slight sourness of fresh apples and sourdough for an extra comforting kick. This sausage and apple stuffing recipe brings together the best bread cubes, warm spices, and rich chicken broth to create a dish that feels like a new tradition at the Thanksgiving table. Whether you’re making it for the first time or adding it to your list of new recipes for the season, it’s a great way to perfect your favorite side dish. The balance of fresh herbs, golden brown edges and hearty sausage mixture makes every bite sparkle. Plus, whether you like sage sausage, turkey sausage, or vegetarian sausage, this recipe is easy to adapt.
Yes, assemble everything (except the egg mixture), refrigerate, then add the liquid before baking.
Add chicken stock a little at a time until stuffing mixture is completely moistened.
Use hot Italian sausage or mix sweet Italian sausage with a little hot sausage.
Granny Smith apples will add tartness, but any firm, fresh apple will do.
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Ingredient description
- Mild Italian Sausage: Adds a flavorful backbone to the stuffing mix that pairs perfectly with fresh apples; you can swap it out for sweet or hot Italian sausage, depending on the type of sausage you prefer.
- Sourdough bread cubes: Using a delicious crusty sourdough bread brings structure and a slight sourness that goes well in a baking pan or Dutch oven.
- Yellow onions: Builds an aromatic base and becomes very tender when cooked in a large frying pan.
- celery: Adds freshness and crunch.
- Apples (Granny Smith works well): Gives fillings a sweet and sour flavor and keeps everything bright.
- chicken soup: Moistens the filling mixture and helps the crumbs bake into sticky dishes.
- butter: Brings a rich texture, helps achieve a golden brown finish, and blends seamlessly with the egg mixture.
- sea salt: Every element in this filling recipe is enhanced.
- Freshly ground black pepper: Adds depth and warmth without overpowering other flavors.
- Garlic powder: The whole thing exudes a light garlic smell.
- Onion powder: Enhances the umami flavor of stir-fried vegetables.
- Ground thyme: Add the classic herb layer sparingly along with fresh sage or other fresh herbs you may include.
- egg: Tie the filling up so it slices nicely and doesn’t fall apart at the Thanksgiving table.
- Fresh parsley: Add color and brightness at the end.
Sausage and Apple Stuffing (Perfect Holiday Dinner!)
- Preheat oven to 350°F and grease a 9×13 casserole dish. In a large skillet over medium heat, cook the mild Italian sausage with the onion and celery until browned and cooked through. Use a slotted spoon to transfer to a mixing bowl and drain off excess grease.
- Place the sourdough bread cubes and diced apples in a large bowl and fold in the sausage mixture with a wooden spoon.
- In another mixing bowl, stir together chicken broth, melted butter, sea salt, black pepper, garlic powder, onion powder, thyme, and beaten eggs to form egg mixture.
- Pour over the filling mixture and stir gently until the bread is moist but not soggy. Add more broth as needed.
- Transfer to prepared baking pan, cover with aluminum foil, and bake for 40 minutes.
- Remove foil and bake for another 15-20 minutes, until golden brown.
- Garnish with fresh herbs and serve with turkey, green beans, or your favorite Thanksgiving side dish.
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Sausage and Apple Stuffing Recipe
This sausage and apple stuffing recipe brings together warm spices and rich broth for a favorite addition to your Thanksgiving table.
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Preheat oven to 350°F. In a medium skillet, cook ground sausage, celery, and onion over medium heat until sausage is browned and vegetables are cooked through.
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In a large bowl, stir together bread cubes, cooked sausage, onion, celery and diced apple.
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Combine 2 cups chicken broth, melted butter, salt, pepper, garlic powder, onion powder, thyme and beaten eggs. Stir together until completely combined.
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Pour the broth mixture over the bread cube mixture and stir to evenly distribute the liquid over the filling mixture. The bread mixture should be completely moist, but not soggy. Add chicken broth in small amounts as needed until bread is thoroughly moistened.
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Transfer filling mixture to greased 9×13 casserole dish. Cover with aluminum foil and bake until apples and filling are cooked, about 40 minutes.
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For a golden, crispy top, remove foil and continue cooking for 15-20 minutes.
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Garnish with parsley if desired.
Calories: Chapter 408kilocalories | carbohydrate: 36gram | protein: No. 17gram | Fat: 25gram | Saturated fat: 9gram | Polyunsaturated fat: 4gram | Monounsaturated fat: 6gram | Trans fats: 0.5gram | cholesterol: 120milligrams | sodium: Chapter 1242milligrams | Potassium: Chapter 419milligrams | fiber: 4gram | sugar: 8gram | Vitamin A: 507IU | Vitamin C: 4milligrams | calcium: 139milligrams | iron: 4milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients through an online nutrition calculator.
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