When I think of my herb, sausage, and apple stuffing, I can’t 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 matter so much in life. So let’s talk stuffing!
Do you call it stuffing or dressing?
The term “stuffing” originally came from literally stuffing the mixture inside the turkey to cook. I’ve always called it stuffing, even though I stopped putting it inside the bird years ago. Call it whatever you want—it’s the same cozy, comforting dish in my book. I’ve been making this herb, sausage, and apple stuffing for more than 20 years. It’s changed slightly over time, but the heart of the recipe has always stayed the same. This homemade stuffing recipe is delicious, and I know you’re going to love it. Let me know if you make it and what you think in the comments below.
What goes into the Sausage and Apple Stuffing?
Seasoned Stuffing Cubes
12oz. box or package of store-bought stuffing cubes. I always reach for the pre-seasoned cubed or traditional. Mrs. Cubbinson’s and Pepperidge Farm are my go-tos; both bake up beautifully. If you want to make your own using fresh bread, make sure to dry it out first by toasting it. Fresh bread is too soft and will turn mushy. If making your own bread cubes, choose any type of bread you like, artisan bread, sandwich bread, sourdough, etc. Spread out the bread on a baking sheet, season with poultry seasoning or just salt and pepper, and bake until lightly golden and toasted.
Italian Sausage
One pound of Italian pork sausage. Look for sausage meat that comes in bulk (it looks like ground beef). If links are all you can find, no problem, just remove the casing. Italian sweet sausage is my favorite, but mild and spicy work just as well. Some people have used breakfast sausage or sage sausage and liked it. If you want to make this vegetarian, leave out the sausage.
Celery
2 ribs of celery, finely diced.
Onions
1 medium-sized yellow onion, finely diced.
Apples
2 medium Granny Smith apples, diced into small cubes. Granny Smith’s are the green apples.
Garlic
4 whole cloves of garlic, minced.
Egg
1 whole egg, lightly beaten
Chicken Stock or Chicken Broth
3 cups of chicken stock. You can also use broth. I prefer stock for its more concentrated taste, but either works. If you want to make it vegetarian, use vegetable broth.
Fresh Herbs
- Fresh Rosemary- 1 tablespoon, finely chopped.
- Fresh Sage- 1 tablespoon, finely chopped.
- Fresh Italian flat-leaf Parsley- 1/4 cup, finely chopped
Butter
One stick of butter or a 1/2 cup. I recommend using real butter instead of margarine for the rich flavor it gives the stuffing.
Salt and Black Pepper
One teaspoon each of both.
Walnuts
1/2 cup of walnuts, toasted. These are optional and add a delicious flavor and crunch to the stuffing. I have to leave them out because my daughter has a nut allergy, but if you can add them, I highly recommend it!
How to Make the Stuffing
STEP-BY-STEP INSTRUCTIONS
STEP 1- EMPTY STUFFING CUBES INTO A LARGE BOWL
Pour the stuffing cubes into a large bowl, big enough to mix all of the ingredients. Set aside.
STEP 2- MELT BUTTER AND COOK SAUSAGE
Melt butter in a large pan and cook the sausage for about 5 minutes, until most of the pink is gone. Add the cooked sausage to the large bowl with stuffing cubes.
STEP 3- COOK VEGGIES, APPLES, & GARLIC
In the same pan, melt the rest of the butter and cook the onion, celery, apples, and garlic until softened. Add them to the bowl with the sausage and stuffing cubes.
STEP 4- STIR
Using a big wooden spoon, stir everything together until combined.
STEP 5- ADD CHICKEN STOCK, EGG, & HERBS
Add the lightly beaten egg, chicken stock, herbs, salt, and pepper, and mix until the bread is fully moistened.
STEP 6- TRANSFER TO BAKING DISH
Transfer the stuffing mixture to a buttered baking dish.
Step 7- BAKE
Bake uncovered for 65-75 minutes at 350 degrees, until golden and cooked through.
To Stuff or Not to Stuff?
I don’t stuff my turkey anymore and haven’t for years. Can you still do it? Yes, but it can be tricky, and to me it’s not worth the risk of food poisoning. Your turkey needs to reach an internal temperature of 165 degrees. The juices from the raw bird seep into the stuffing as it cooks, and if the stuffing doesn’t reach a safe temperature, bacteria like Salmonella can linger. Some people swear the drippings make the stuffing taste better, but honestly, I don’t think it makes a big enough difference.
If you really want to stuff your turkey, do it right before roasting and pack it loosely. Or my favorite trick would be to cook the stuffing separately and spoon it into the turkey cavity after the turkey is fully cooked for that classic presentation. You get the look without any risk.
By the time everyone sits down at the dinner table, this herb stuffing is guaranteed to get some attention. It’s loaded with lots of fresh herbs, sweet bites of fresh apples, and all the cozy goodness that makes Thanksgiving dinner… well, Thanksgiving dinner. And if you end up with leftover stuffing, just tuck it into an airtight container and enjoy it again tomorrow. Honestly, it might be even better the next day.
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.
More Recipes you might enjoy for Thanksgiving
Crispy Roasted Brussels Sprouts
Baked Sweet Potatoes and Apples
Herb, Sausage & 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 with 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 the remaining butter in the 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 the 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 from the pan and put in a small bowl. Do not leave them 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.
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