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Sausage and Apple Stuffing

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A hearty and comforting stuffing recipe combining savory Italian sausage, tart apples, and fresh herbs for a moist and flavorful holiday side dish.

Ingredients

Scale
  • 1 pound (450g) Italian sausage, mild or spicy
  • 2 medium apples (such as Granny Smith or Honeycrisp), peeled and diced
  • 1 medium onion, finely chopped
  • 2 celery stalks, chopped
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons (60g) unsalted butter
  • 1 to 1 1/2 cups (240-360ml) chicken broth
  • 8 cups day-old bread cubes (crusty white or sourdough)
  • Salt and black pepper to taste
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/4 cup (30g) dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. If bread is not stale, toast bread cubes lightly in the oven on a baking sheet for 10 minutes to dry them out.
  3. Heat a large skillet over medium-high heat. Crumble in the sausage and cook until browned and cooked through, about 6-8 minutes. Transfer sausage to a bowl using a slotted spoon, leaving drippings in the pan.
  4. Reduce heat to medium and add butter to the pan drippings. Once melted, add chopped onion and celery. Cook for about 5 minutes until softened and fragrant.
  5. Stir in diced apples and minced garlic. Cook for another 3 minutes until apples start to soften but still hold shape.
  6. Add chopped sage, thyme leaves, and parsley. Stir well to coat everything with herb flavors.
  7. In a large bowl, combine toasted bread cubes with browned sausage and sautéed apple-vegetable mixture.
  8. Pour in 1 cup (240ml) chicken broth and gently toss to moisten. Add salt and black pepper to taste. Add up to 1/2 cup (120ml) more broth if mixture feels dry.
  9. Fold in optional chopped nuts or dried cranberries if using.
  10. Transfer stuffing evenly to a buttered 9×13-inch (23x33cm) casserole dish.
  11. Bake uncovered for 30-35 minutes until top is golden and slightly crisp and stuffing is heated through.
  12. Let stuffing cool for 5 minutes before serving.

Notes

Use day-old or toasted bread cubes to avoid soggy stuffing. Adjust broth gradually to achieve moist but not wet texture. Fresh herbs are preferred; if using dried, reduce quantity to one-third. For gluten-free, substitute bread with gluten-free bread or cooked quinoa. For dairy-free, replace butter with olive oil and check sausage ingredients.

Nutrition

Keywords: sausage stuffing, apple stuffing, holiday stuffing, herb stuffing, easy stuffing recipe, Thanksgiving side dish

Find it online: https://blairrecipes.com/sausage-and-apple-stuffing-recipe-easy-homemade-herb-stuffing-ideas/