My family’s favorite stuffing recipe to make for Thanksgiving. This apple sausage stuffing is not only packed with flavor but you can make it ahead of time to save time on Thanksgiving morning.
This apple sausage stuffing recipe is one of the best recipes I have ever made. In fact I can’t even take credit for it. My sister originally made it and now we fight over who will bring it to Thanksgiving dinner.
Stuffing is sacred in our family my grandpa would always make a meat stuffing from scratch. It was the best. After he passed away we realized we did not have his stuffing recipe. My sister and I took on the task of making stuffing each year. Making slight tweaks until we got our new recipe just right.
It’s not your typical traditional Thanksgiving stuffing or dressing recipe. Not only is it delicious but it’s unique because it has both apples and sausage in it. It’s the perfect mix of sweet and savory. You can also add cranberries (don’t worry the cranberries are optional).
This recipe makes two trays of stuffing. Sounds like a lot but trust me you will want the left overs. It’s that good! Perfect recipe to feed a crowd.
Don’t forget to make some cocktails for thanksgiving. This apple cider sangria is always a crowd pleaser.
Apple Sausage Stuffing Ingredients
- Apple- I prefer to use a green apple peeled and chopped. I like the tartness of a granny smith apple. Gala apples also work great.
- Sausage- If you can find Jimmy Dean sage stuffing it is the best sausage for stuffing. The sage seasoning is perfection. If you can’t find it a mild Italian sausage works well.
- Cubed Stuffing- While you can make your own bread mixture a shortcut is to use a herb seasoned stuffing mix. Both Arnold and Pepperidge Farm have great options.
- Fresh Herbs- Parsley, Sage, Thyme and Rosemary. I will usually grab a parsley and the poultry fresh herb package in the produce section.
- Broth- Chicken or Turkey broth work. Buy the broth in the 32oz carton. You may want to add more stock to the stuffing as it cooks.
- Butter- I like to use unsalted but either would work.
Notes: Adding dried or fresh cranberries is also a great addition to this recipe. I usually make two trays one with cranberries and on without.
How To Make Sausage Apple Stuffing
Preheat oven to 350º F. In a large pan, over medium heat, brown sausage and drain grease. Cook onions until translucent. Add apples, celery, sage, rosemary, and thyme and cook for another 3-4 minutes to incorporate the flavor.
Spray two 9×13 inch pans with non stick spray. Add in cubed stuffing and the sausage apple mixture.
Pour 2 cups of broth and melted butter over the stuffing mixture. Mix lightly and carefully.
Cover the baking dishes with foil oil and bake for 20 minutes. After 20 minutes, remove the foil and stir. If the stuffing seems dry add in some additional turkey stock. Continue baking uncovered for 20 additional minutes. The stuffing should be moist, golden and have a nice crispy top.
Can You Make Stuffing The Day Before?
You can prep and assemble the stuffing the day before hand. Just don’t bake it until the day you are serving it. Cover and refrigerate overnight. The next day set on the counter bringing it to room temperature before baking.
- 12 oz. Herb Seasoned Cubed Stuffing
- 1 lb Ground Pork Sausage
- 1 Cup Chopped Onion
- 1 Cup Chopped Celery
- 3 Tablespoons of Chopped Fresh Sage
- 2 Tablespoons of Chopped Fresh Rosemary
- 1 Teaspoon of Chopped Fresh Thyme
- 1 Granny Smith Apple, Cored and Chopped
- ⅓ Cup Minced Fresh Parsley
- 2-4 Cups Turkey Stock
- 4 Tablespoons Unsalted Butter, Melted
Preheat oven to 350º F.
In a large frying pan, over medium heat, brown sausage (drain grease) and cook onions about 5-7 minutes. Add apples, celery, sage, rosemary, and thyme and cook for another 3-4 minutes to incorporate the flavor.
Spray two 9x13 inch pans with non stick spray. Add in cubed stuffing and the sausage apple mixture.
Pour 2 cups of broth and melted butter over the stuffing mixture. Mix lightly.
Cover the baking dishes with foil oil and bake for 20 minutes. After 20 minutes, remove the foil, stir add additional turkey stock if needed.
Continue baking uncovered for 20 additional minutes. The stuffing should be moist, golden and have a nice crispy top.
This stuffing can be prepped and assembled the day before and baked the next day.