Apple Sausage Stuffing

While stuffing is mostly associated with Thanksgiving, we’re campaigning to make stuffing a side dish for any night the weather dips. If you need convincing, apple sausage stuffing will surely help us win your support.

Loaded with tart apples, fresh herbs, zesty Italian sausage and a smattering of Parmesan cheese and walnuts, this nontraditional stuffing recipe deserves to be enjoyed more than once a year. Unlike more common stuffing recipes, this one calls for apples. We love using up our orchard harvest throughout the fall for sweet apple desserts, but a savory recipe is always a welcome change!

If you’ve never made stuffing with sausage before (e.g., Ina Garten’s sausage and herb stuffing recipe), you’re in for a real treat. It adds a ton of moisture to the stuffing, along with an extra boost of protein and rich flavors that marry well with the herbs, spices and mix-ins.

Serve this side dish with your next Thanksgiving feast, roasted chicken or grilled pork tenderloin. You can also use it in stuffed pork chops with gravy. No matter the occasion or how you pair it, this is one stuffing recipe guaranteed to get second-helping requests from everyone at your table.

What’s the difference between stuffing and dressing?

Is it stuffing, or is it dressing? These two terms are often used interchangeably to describe the same type of bread-based side dish. In the southern United States you’ll likely hear dressing more often than stuffing which is more commonly used in the northern United States.

While region plays a role in what you might hear in conversation, some chefs and home cooks insist that the real difference lies in how the dish is prepared. Dressing typically refers to recipes that are baked outside of the cavity of a bird in a separate casserole dish and require extra cooking liquid for moisture. Stuffing, on the other hand, is a term reserved for recipes that are stuffed and cooked inside a chicken or turkey and get their moisture and flavor from the poultry’s juices as it cooks. Safety tip: Here’s why cooking stuffing in a turkey can be dangerous.

Ingredients for Apple Sausage Stuffing

TASTE OF HOME

• Aromatics: A combination of chopped onions and celery serves as the aromatic base for this delectable apple sausage stuffing, lending flavor and texture to the recipe.
• Herbs: Sage, thyme, parsley…the gang’s all here! This trio of dried and fresh herbs infuse this sausage apple stuffing recipe with tons of herbaceous flavor.
• Butter: Fat lends the recipe some necessary flavor and richness, while also helping the onions and celery soften.
• Parmesan cheese: Cheese isn’t something you see in a lot of stuffing recipes, but we love the addition to this sausage and apple stuffing. The nutty saltiness pairs wonderfully with the zippy sausage, tart apples and fresh herbs.
• Ground sausage: Make it sweet, zesty or spicy; it’s up to you. While most any variety of Italian sausage will do, our favorite is a high-quality sweet Italian pork sausage. We love how its sweetness contrasts with the tart apples and complements the walnuts.
• Bread cubes: You can buy your favorite brand of stuffing bread cubes for this recipe or cut day-old bread into cubes. Our favorite bread for stuffing is a nice sourdough loaf, but any white sandwich bread will do.
• Apples: Granny Smith apples are our favorite type of apple for this apple sausage stuffing recipe. They hold their shape well when cooked and have a lovely tart-sweet flavor.
• Chicken broth: Use your favorite brand of chicken broth to make sausage and apple stuffing or use homemade chicken broth if you have some available.
• Walnuts: Bring a lovely, subtle earthy flavor and crunch to the dish with walnuts. Pecans also work in this recipe if you don’t have walnuts available.

Directions

Step 1: Saute the vegetables and herbs

TASTE OF HOME

In a large skillet, saute the celery, onions, sage and thyme in butter until the vegetables are tender. Transfer to a large bowl and cool slightly. Stir in the cheese, parsley, salt and pepper, then set aside.

TASTE OF HOME

Step 2: Brown the sausage

TASTE OF HOME

In the same skillet, cook the sausage over medium heat until it’s no longer pink, then drain.

TASTE OF HOME

Add the cooked sausage to the celery mixture, then fold in the bread cubes, apples, chicken broth and walnuts until evenly combined.

TASTE OF HOME

Editor’s Tip: The rules for browning sausage are the same for browning ground beef. Here’s how to cook and brown ground meat the right way.

Step 3: Bake

TASTE OF HOME

Transfer the mixture to a greased 3-quart baking dish. Cover and bake at 350°F for 25 minutes, then uncover and bake for another 10 to 15 minutes. Serve warm.

Editor’s Tip: The stuffing is fully cooked once it is heated through and lightly golden on top.

TASTE OF HOME

Recipe Variations

• Apple stuffing without sausage: If you would prefer stuffing without sausage, you can omit it from the recipe. You might also enjoy this apple and apricot stuffing.
• Lean sausage options: If you would like a leaner sausage apple stuffing with less fat, opt for a ground chicken or turkey Italian sausage instead.
• Fruit swaps: Try this sausage and apple stuffing recipe with pears instead of apples, or try a 50/50 blend of the two. Add apricots or cranberries for a colorful, fruity twist. Here are more ingredients you can add to stuffing.
• Sausage apple stuffing with rice: Add bulk and fiber by adding 1 cup of cooked wild rice or a wild rice blend.
• Apple sausage stuffing without nuts: If nut allergies are a concern, omit them from the recipe.

How to Store Apple Sausage Stuffing

Leftovers of this sausage and apple stuffing recipe may be refrigerated for four or five days when stored in an airtight food storage container. Reheat in a covered, oven-safe container at 350° with a splash of chicken broth until heated through. Leftover stuffing may also be microwaved if desired. Here are our favorite leftover stuffing recipes.

Can you make apple sausage stuffing ahead of time?

Yes! When prepping for the holidays, it’s always smart to work ahead (hello, make-ahead Thanksgiving recipes). Prepare this recipe as directed through Step 3 of the recipe, withholding the chicken broth until you’re ready to bake. Store the stuffing mixture in the fridge in a large mixing bowl, covered with plastic, for up to two days.

When you’re ready to cook, remove it from the fridge and it let stand at room temperature for 30 minutes. Then, stir in the chicken broth and transfer to a baking dish. Cook and serve as directed in Step 4 of the recipe.

Can you freeze apple sausage stuffing?

Yes! Stuffing recipes freeze like a dream. Store in a freezer-safe container for up to three months. To enjoy, let it thaw completely in the refrigerator, then reheat as directed above.

Apple Sausage Stuffing Tips

TASTE OF HOME

How do you prevent soggy apple sausage stuffing?

Soggy stuffing can happen if you forget to drain the sausage, accidentally add too much broth or forget to cook uncovered for the final 10 to 15 minutes of baking. For best results, make sure to drain, measure with accuracy and test stuffing before serving. If the stuffing is soggy, let it bake for a few extra minutes, uncovered, to allow some of the excess moisture to evaporate.

How do you prevent overly dry stuffing?

Conversely, dry stuffing is caused by a lack of moisture. If your stuffing seems dry after mixing all the ingredients together, add additional broth, 1 tablespoon at a time until the desired consistency is reached. Also, mind your oven’s temperature. An oven that runs hot can cause the stuffing to dry out faster once uncovered than one properly calibrated. Check out these oven maintenance tips to make sure it’s working properly.

Can I use smoked sausage in apple sausage stuffing?

No. This recipe requires using uncooked Italian sausage. Smoked sausage is fully cooked and will not provide quite the right moisture, flavor or texture. Save your smoked sausage for this sausage and veggie sheet pan dinner.

Should I remove the sausage from the casings before cooking?

Yes. If you only have Italian pork sausage packaged as links, make sure to remove them from the casings before crumbling and browning the sausage. Use a sharp knife to split the casings and then squeeze out the ground sausage into your skillet.

What can you serve with apple sausage stuffing?

While a roast turkey or glazed ham with Thanksgiving sides is what we all think of when it comes to serving stuffing recipes, it’s far from the only option. Serve this apple and sausage stuffing with roasted pork tenderloin, grilled chicken breasts or a spatchcock chicken. Round out your meal with roasted acorn squash, baked macaroni and cheese and homemade Parker house rolls.