Apple & Sausage Stuffing Recipe

If you’re on the hunt for a comforting side that brings a little sweet, savory, and herby magic to your holiday table, you’ve got to try this Apple & Sausage Stuffing Recipe. I absolutely love how the tartness of the Granny Smith apples pairs with the rich, savory sausage and the fragrant fresh sage. When I first made this, my family went crazy for it—trust me, it’s a recipe you’ll want to keep in your back pocket for Thanksgiving and beyond. Stick around, and I’ll walk you through every step, including my favorite tips to make sure your stuffing turns out perfectly every time.

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Ingredients You’ll Need

The magic in this Apple & Sausage Stuffing Recipe comes from the harmonious medley of fresh produce, aromatic herbs, and savory sausage. I recommend choosing good-quality, crusty bread like sourdough or a country loaf—it toasts up beautifully and holds its texture well.

• Crusty bread: I prefer sourdough for that tangy flavor and sturdy crumb.
• Olive oil: Use a mild one to sauté so it doesn’t overpower other ingredients.
• Italian sausage: Goes best with a mild or sweet sausage if you want the apples to shine through.
• Yellow onion: Adds sweetness and depth when sautéed.
• Celery: Gives that classic stuffing crunch and freshness.
• Fennel bulb: Adds a subtle anise flavor that makes this stuffing uniquely delicious.
• Granny Smith apples: Their tartness adds the perfect contrast to the savory notes.
• Bay leaf: Infuses background flavor without being overpowering.
• Garlic cloves: Essential for warmth and aroma.
• Fresh sage: My favorite herb for stuffing; it’s earthy and aromatic.
• Fine sea salt and black pepper: To bring all the flavors together.
• Whole milk & low-sodium chicken broth: This combo keeps the stuffing moist without being soggy.
• Unsalted butter: Adds richness; just be sure to cool it a bit before adding so you don’t cook the eggs.
• Dijon mustard: A little zing that balances richness.
• Large eggs: Lightly beaten to bind everything together.
• Fresh sage leaves: Optional but adorable for garnishing at the end.

Variations

I love that this Apple & Sausage Stuffing Recipe is flexible, so feel free to make it your own! Sometimes I switch the sausage for a spicy chorizo if I’m feeling bold, or swap the apples for pears when apples aren’t in season. You can also easily make it vegetarian by using plant-based sausage and veggie broth.

• Spicy Twist: Adding a pinch of red pepper flakes or using hot Italian sausage amps up the flavor with a nice kick; my husband enjoys this version a lot.
• Vegetarian Version: Skip the sausage and replace chicken broth with mushroom broth for earthy depth; I tried this for a friend’s diet and it was a hit.
• Herb Variations: Mix in rosemary or thyme alongside sage for an herb bouquet that’s a little different but equally delicious.
• Nutty Addition: Toasted pecans or walnuts add crunch and nuttiness that complements the apples beautifully.

How to Make Apple & Sausage Stuffing Recipe

Step 1: Toast Your Bread Cubes

Preheat your oven to 300°F and spread your cubed bread in a single layer on a large sheet pan. Toast them for about 25 minutes, tossing halfway through, until they’re light golden and dry but not rock-hard. This step is crucial—it makes sure your stuffing gets that perfect texture, holding just the right amount of moisture without turning mushy. I like to prepare this the day before or even a few hours ahead; it frees me up for the next steps and gives the bread time to dry out just right.

Step 2: Cook the Sausage

Turn the oven up to 350°F. While it warms, heat olive oil in a large skillet over medium heat and add your Italian sausage. Break it apart with your spatula and cook until it’s nicely browned and cooked through—about 8 minutes. Once done, transfer it to a large mixing bowl with a slotted spoon, leaving that flavorful fat behind in the pan for the veggies. This leftover grease is gold; it’ll help build so much flavor in the next step.

Step 3: Sauté the Veggies and Apples

In the same skillet with the sausage drippings, add onion, celery, fennel slices, Granny Smith apple slices, and the bay leaf. Cook over medium heat until everything softens up nicely—about 5 minutes. Then add the minced garlic, chopped sage, salt, and pepper. Give it all a good stir and cook for another minute until the garlic is fragrant. Finally, discard the bay leaf and transfer the veggie mixture into the bowl with the sausage. The combination of textures and flavors here is what really makes this Apple & Sausage Stuffing Recipe stand out from the crowd.

Step 4: Combine Bread and Wet Ingredients

Add your toasted bread cubes to the bowl containing the sausage and vegetable mixture, then mix them gently but thoroughly. Next, in a separate bowl or large measuring glass, whisk together the whole milk, chicken broth, cooled melted butter, Dijon mustard, and lightly beaten eggs. Pour this liquid blend over the bread and sausage mix, folding everything together until well incorporated. This mixture should feel moist but not soggy—the eggs and broth bind it all together, creating that perfect stuffing texture.

Step 5: Bake Your Stuffing

Butter a 9×13-inch glass baking dish or spray it with a nonstick spray. Transfer your stuffing mixture into the dish and spread it out evenly. Lightly sprinkle with salt and freshly ground black pepper to taste. Bake uncovered at 350°F for about 50 minutes until the top is golden brown and the center is set. I’ve learned that checking at the 45-minute mark is a good idea, especially if your oven runs hot. Once it’s done, I like to let it rest for 5–10 minutes before serving to let everything set nicely.

Garnish with fresh sage leaves right before serving for that lovely, fresh aroma and an elegant touch.

How to Serve Apple & Sausage Stuffing Recipe

Garnishes

I like to garnish with fresh sage leaves because they add a pop of color and a burst of herbal fragrance that elevates the whole dish. Sometimes I sprinkle a little chopped parsley for brightness, or even a dusting of freshly ground black pepper for a bit of look and heat right before serving.

Side Dishes

This stuffing pairs beautifully with roast turkey or chicken, but I also serve it alongside glazed carrots, green beans almondine, or even a simple cranberry sauce for a classic festive spread. I’ve found that a crisp green salad with a light vinaigrette helps balance the richness too.

Creative Ways to Present

For a special occasion, I love baking the stuffing inside hollowed-out acorn squash halves — it looks stunning and adds a touch of sweetness. Another fun idea is to make individual portions in small ramekins for easy serving and adorable presentation. It really feels like a personal comfort food gift that way!

Make Ahead and Storage

Storing Leftovers

After enjoying your Apple & Sausage Stuffing Recipe, store leftovers in an airtight container in the refrigerator. I usually eat mine within 3 days to keep it tasting fresh and flavorful. When covered properly, it holds up well without drying out or losing its texture.

Freezing

This stuffing freezes really well, which is great for holiday leftovers. Just cool the baked stuffing completely, portion into freezer-safe containers, and freeze up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I find baking leftovers at 350°F for about 20 minutes works best. Cover with foil the first 10 minutes to prevent drying, then uncover to let the top crisp back up. Microwave reheating can make it soggy, so I avoid that when possible.

FAQs

Final Thoughts

This Apple & Sausage Stuffing Recipe is one of those dishes that feels like a warm hug on a plate. It’s how I show love to my family at holiday meals and how I impress my guests with a perfect balance of flavors that’s anything but boring. I truly hope you enjoy making and sharing this recipe as much as I do. So grab those apples, sausage, and fresh sage—let’s get stuffing and make your next celebration unforgettable!

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