When I think of my sausage and apple stuffing I cannot help but smile. Thanksgiving is by far one of my favorite holidays. Because it’s all about the food and coming together to celebrate gratitude. Two things that are so important in life. So let’s talk stuffing!
Do you call it stuffing or dressing? I think it was originally named stuffing because it’s actually stuffed inside the turkey to cook. I’ve always called it stuffing even though I no longer stuff it into the bird for cooking. So call it what you want it’s the same thing in my book!
I’ve been making my sausage and apple stuffing for almost 20 years. It has changed slightly over the years, but it’s essentially still the same. The ingredients are similar to many recipes out there, but let’s go over them anyway.
What goes inside the Sausage and Apple Stuffing?
Day-old bread or store-bought stuffing cubes? I have always used the store-bought kind. I prefer the seasoned option and I’m not partial to cubed or traditional. The brand you pick is up to you, I usually grab Pepperidge Farm or Mrs. Cubbison’s, both cook up nicely and I don’t see a real difference. If you would like to use fresh bread it’s important that you dry it out by toasting it first. Fresh bread is too soft and will end up mushy.
For the sausage, you want to try and get the kind that comes in bulk, not links. It looks like ground beef. If links are all you can find, it’s ok you will just have to remove the casing and squeeze out the sausage from each link. As for the kind of sausage to use, that’s up to you. I like the Italian sweet sausage, but Mild Italian or Spicy Italian is just as good.
You will need celery, onions, and garlic for the aromatics and plenty of fresh herbs. Rosemary, Parsley, and Sage are what the recipe calls for, but feel free to mix it up if you’d like to. In addition, you also need a couple of apples, chicken stock, an egg, some butter, and salt & pepper. Toasted walnuts are an excellent addition if you’re wanting to add a little crunch.
Here’s how to make the stuffing:
First, you start by melting some butter in a large pan and cooking the sausage for about 5 minutes until most of the pink is gone. Second, you’ll add the cooked sausage to the large bowl filled with your stuffing cubes. Third, using the same pan, melt some more butter and cook the onion, celery, apples, and garlic until soft. Add this to the stuffing cubes and sausage. Stir it all together to combine. Lastly, add the chicken stock, egg, fresh herbs, salt, and pepper. Mix it all up making sure the stuffing cubes or bread is moist and softened. Transfer everything to a buttered baking dish. This takes about 65-75 minutes to bake in the oven.
To stuff or not to stuff?
I do not put stuffing inside my turkey and I haven’t for many, many years. Can you? Yes! But it can be tricky and to me, it’s not worth the risk of potential food poisoning! Yes, food poisoning!
The turkey needs to be cooked to an internal temperature of 165 degrees. It has been said that the juice from the turkey drips into the stuffing and if not cooked long enough it can turn into bacteria which can lead to salmonella or food poisoning. Now, I understand that is one of the reasons to stuff the turkey in the first place; so all that good tasting juice flavors the stuffing. But to me, it’s not that big of a difference in taste.
If you insist on stuffing the turkey, do so right before you roast the turkey and loosely pack the stuffing in. Alternatively, if it’s just the look of the stuffing pouring out of the cooked turkey you desire, you could stuff the turkey after it’s cooked with already cooked stuffing. Everyone is safe and you’ll have a beautiful presentation.
FAQ’s
I can’t stand the store-bought stuffing cubes. Can you suggest something else to use instead? You can absolutely make your own bread cubes. Use any kind of bread you like. Cut into small cubes and season with salt and pepper. Spread out on a cookie sheet and bake in the oven at 250 degrees until lightly toasted and completely dried out. Set aside to cool until ready to use.
I am a vegetarian, how can I make this so I can eat it? You’ll need to leave out the sausage and use vegetable stock instead of chicken stock.
Sausage and Apple Stuffing
I combine Italian sausage with tart apples and a bunch of fresh herbs with store-bought seasoned stuffing mix and it turns into the perfect side dish for any special holiday dinner.
Ingredients
- 12 oz. package store bought seasoned stuffing cubes or classic seasoned
- 1 stick of butter (1/2 cup)
- 1 medium onion, diced
- 2 Granny Smith Apples, peeled, cored and chopped
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 1 pound bulk Italian sausage, mild or sweet (see note below)
- 3 cups chicken stock
- 1 large egg, lightly beaten
- 1/4 fresh flat leaf parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1 tsp salt
- 1 tsp black pepper
- *optional 1/2 cup walnut pieces, toasted (see note below)
Instructions
1. Preheat the oven to 350 degrees
2. Grease a 9x13 inch baking dish or pan with butter.
3. Put all the stuffing cubes into a large bowl.
4. In a large pan, melt 3 tbsps of butter. Add sausage and break it up wit the back of a wooden spoon. Cook until it’s not pink anymore, about 5 minutes. It doesn’t have to be fully cooked or super dried out because it will continue to cook in the oven.
5. Add sausage and pan drippings to the stuffing cubes in the bowl.
6. Using the same pan, melt remaining butter in pan. Add onions, apples, celery, 1/2 tsp salt and 1/2 tsp black pepper. . Cook about 4-5 minutes until veggies are soft.
7. Add garlic and cook 1-2 minutes until soft and fragrant.
8. Add vegetables to stuffing cubes and sausage.
9. Add broth, egg, rosemary, sage, parsley, 1/2 tsp. salt, and 1/2 tsp. black pepper. Mix until evenly moistened and bread is softened.
10. *If using walnuts add them in here.
11. Transfer stuffing to the prepared baking dish and bake uncovered for 65-75 minutes until deeply golden brown and crisp on top.
*If using walnuts- toast in a dry skillet 3-5 minutes until lightly golden brown and fragrant. Remove form pan and put in a small bowl. Do not leave in the pan or they will continue to cook!
Notes
- If you can't find bulk sausage, buy links and remove the casings.
- If using walnuts- toast in a dry skillet 3-5 minutes until lightly golden brown and fragrant. Remove form pan and put in a small bowl. Do not leave in the pan or they will continue to cook!
- This can be prepared up to two days ahead and stored in the refrigerator until ready to cook. Bring to room temperature before baking.
Other Thanksgiving recipes for you:
Other recipes you might enjoy for Thanksgiving are my Crispy Roasted Brussels Sprouts, Sweet Potato Puree, Easy Mashed Potatoes, Baked Sweet Potatoes and Apples, and Skillet Apple Pie
