If you’re searching for a standout holiday side dish, then this delicious apple sausage stuffing is the recipe for you! Packed full of delicious ingredients like sausage, apples, onion, and spices, this stuffing will take your Thanksgiving feast to new heights.
This apple sausage stuffing is a family favorite around here. I love to pair this dish with orange-brown sugar ham or roasted turkey, and a rich, silky gravy. Let’s be honest, Thanksgiving wouldn’t be the same without stuffing, so if you’re looking for an easy recipe, this is a great option.
This stuffing recipe calls for toasting the cubed bread in the oven. You can also leave it out to dry for 3-4 days, but toasting is much faster and easier to do.
Ingredients
- 8 cups cubed sourdough or French bread
- Cooking spray
- Coarse sea salt
- Olive oil
- 4 stalks of celery
- 2 Granny Smith apples
- 1 small yellow onion
- 1 pound mild pork sausage (sub with turkey or meat substitute)
- Dried sage
- Poultry seasoning
- Dried thyme
- Black pepper
- Red pepper flakes (optional)
- 2 cups low-sodium chicken or vegetable stock
- Butter
How to Toast the Bread Cubes
- Preheat your oven to 285° F.
- Slice the sourdough bread into thick slices, then into 1 1/4 inch cubes.
- Arrange the bread cubes into a single layer on a parchment-lined baking sheet.
- Spray the cubes with cooking spray and sprinkle with sea salt.
- Toast them for 35-40 minutes, until golden brown around the edges, and stiff.
- Remove and cool for 2 hours before using. You can complete this step 3-4 days in advance, and store them in an airtight container in the fridge.
How to Make Apple Sausage Stuffing
- Preheat oven to 350° F
- Cook the apples and veg: Heat olive oil in a large skillet over medium heat. Cook the celery, apples, and onion for 4-5 minutes, until they begin to soften. Transfer to a large bowl and set aside.
- Cook the sausage: Next, cook the sausage for 5 minutes, or until no pink remains. Drain excess fat from the skillet, then transfer the sausage to the bowl.
- Assemble the stuffing: Add the bread cubes to the bowl, then season with sage, poultry seasoning, thyme, black pepper, red pepper flakes, and salt.
- Add liquid: Slowly pour in the chicken or vegetable stock. Gently toss the stuffing mixture to coat.
- Finishing touches: Place the stuffing in a lightly greased 9 x 13-inch pan, and spread it out evenly. Top with the 6 pieces of butter, and cover the dish with aluminum foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, until browned around the edges.
- Rest and serve: Remove from the oven, and let it rest for 10 minutes before serving.
Leftover Apple Sausage Stuffing
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Typically, within 2 hours of serving is the safe point, but you can extend this by using a food warming mat, which will keep the food heated throughout the dinner.
Recipe Tips and Variations
- Gluten Free Option: Substitute the bread with a hearty gluten-free bread. There are several options on the market to choose from! As always, check the ingredient list on items like premade sausage, broth, and seasonings.
- Vegetarian Option: Substitute the pork sausage for a plant-based sausage, use a vegan bread, and vegetable stock.
- Reheating: One of the easiest ways to reheat stuffing is in the microwave. However, you can also crisp it up a bit in your air fryer. Set it to 375° F, and warm through for 6 minutes or more, depending on portion size.
What to Pair With Stuffing
- Dry Brined Turkey
- Easy Turkey Gravy
- Creamy Garlic Mashed Potatoes
- Fancy Green Bean Casserole
- Mashed Sweet Potatoes with Sage Butter
Apple Sausage Stuffing
If you’re searching for a standout holiday side dish, then this delicious apple sausage stuffing is the recipe for you! Packed full of delicious ingredients like sausage, apples, onion, and spices, this stuffing will take your Thanksgiving feast to new heights.
Ingredients
- 8 cups cubed sourdough or French bread
- Cooking spray
- 1 teaspoon coarse sea salt
- For the stuffing:
- 1 1/2 tablespoons olive oil
- 4 stalks of celery, diced
- 2 Granny Smith apples, peeled, cored, and diced
- 1 small yellow onion, diced
- 1 pound mild pork sausage (sub with turkey or meat substitute)
- 2 teaspoons dried sage
- 3/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon coarse sea salt
- 1-2 pinches red pepper flakes optional
- 2 cups low-sodium chicken or vegetable stock
- 3 pats of butter, cut into halves (6 smaller pieces)
Instructions
- Preheat your oven to 285° F.
- Slice the sourdough bread into thick slices, then into 1 1/4 inch cubes.
- Arrange the bread cubes into a single layer on a parchment-lined baking sheet.
- Spray the cubes with cooking spray and sprinkle with sea salt.
- Toast them for 35-40 minutes, until golden brown around the edges, and stiff.
- Remove and cool for 2 hours before using. You can complete this step 3-4 days in advance, and store them in an airtight container in the fridge.
- Making the Stuffing:
- Preheat oven to 350° F
- Heat olive oil in a large skillet over medium heat.
- Cook the celery, apples, and onion for 4-5 minutes, until they begin to soften. Transfer to a large bowl and set aside.
- Next, cook the sausage for 5 minutes, or until no pink remains. Drain excess fat from the skillet, then transfer the sausage to the bowl.
- Add the bread cubes to the bowl, then season with sage, poultry seasoning, thyme, black pepper, red pepper flakes, and salt.
- Slowly pour in the chicken or vegetable stock. Gently toss the stuffing mixture to coat.
- Place the stuffing in a lightly greased 9 x 13-inch pan, and spread it out evenly. Top with the 6 pieces of butter, and cover the dish with aluminum foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, until browned around the edges.
- Remove from the oven, and let it rest for 10 minutes before serving.
Leave a Reply