Oh, stuffing! There’s nothing quite like a warm, savory side dish to make a meal feel complete, right? And when you’re talking about my absolute go-to, it has to be this Stuffing with Sausage and Apples – Family Favorite. It’s got that perfect hug-in-a-bowl feeling that just screams comfort and celebration. I remember my mom making this for every single holiday, and the smell would fill the whole house. The way the savory pork sausage just melts with those little bites of sweet apple? Pure magic. It’s honestly why this recipe is so special to us!
Why You’ll Love This Stuffing with Sausage and Apples
Seriously, this stuffing is a winner for so many reasons:
- It’s incredibly easy to whip up, even if you’re a little new to holiday cooking.
- That perfect balance of savory sausage and sweet, tart apples is absolutely divine.
- Everyone, and I mean *everyone*, devours this – it’s seriously a crowd-pleaser!
- It’s versatile enough for Thanksgiving, Christmas, or just a cozy Sunday dinner.
- The aroma filling your kitchen while it bakes is pure holiday magic.
- It’s the ultimate comfort food that just makes any meal feel extra special.
Gather Your Ingredients for Stuffing with Sausage and Apples
You’ll want to have these goodies ready to go:
- 1 pound bulk pork sausage
- 1 cup yellow onion, chopped (that’s about one medium onion)
- 1 cup celery, chopped (roughly 2 stalks)
- 1 cup apple, chopped (I love using a Honeycrisp or Fuji here for that perfect sweet-tart bite!)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups cubed day-old bread (this is super important, about 12 slices worth. White or sourdough works great!)
- 2 cups chicken broth (you might not need it all, but have it on hand!)
- 1/4 cup fresh parsley, chopped
Essential Equipment for Making Your Stuffing with Sausage and Apples
You don’t need a fancy kitchen for this one, just a few basics!
- A big skillet – a large one!
- A good sturdy cutting board and a sharp knife for all that chopping.
- A comfy mixing bowl for tossing everything together.
- And of course, a 9×13 inch baking dish. That’s pretty much it!
Step-by-Step Guide to Preparing Stuffing with Sausage and Apples
Alright, let’s get this delicious stuffing going! It’s pretty straightforward, and trust me, the result is SO worth it. Don’t forget to check out these easy Thanksgiving side dishes if you need more inspiration!
Preheating and Browning the Sausage
First things first, get that oven preheated to 350°F (175°C). While it’s warming up, toss your bulk pork sausage into a big skillet over medium heat. Cook it all up until it’s nice and browned and all crumbled apart. Now, this is important – drain off as much of that extra grease as you can so your stuffing isn’t just a greasy mess. Nobody wants that!
Sautéing Aromatics and Apples
Once the sausage is cooked and drained, toss in your chopped onion and celery right into the same skillet. Let them soften up with the sausage for about 5 to 7 minutes. Then, stir in that chopped apple, along with the dried sage, thyme, pepper, and salt. Cook for just another couple of minutes, only until the apple starts to soften ever so slightly. You want it tender, but not mushy!
Combining Bread and Wet Ingredients
Now, grab a big bowl and dump in your cubed, day-old bread. Pour over that glorious sausage-veggie-apple mixture. Start drizzling in your chicken broth, tossing everything gently. You’re aiming for the bread to be nicely moistened, but not soaking wet – you might not need all 2 cups! Finally, stir in that fresh parsley for a pop of brightness.
Baking Your Stuffing
Spoon all this goodness into your greased 9×13 inch baking dish. Cover it up snugly with foil. Pop it into the preheated oven for about 20 minutes. Then, take off the foil and let it bake for another 10 to 15 minutes. You want to see that top get a lovely little bit browned and nicely crisp.
Tips for the Perfect Stuffing with Sausage and Apples
Okay, so you’ve got the basic idea, but let’s talk about how to make this stuffing truly spectacular. It’s all about those little touches!
First off, **bread freshness is key**. Day-old bread is your best friend here. If your bread is super fresh, just pop those cubes on a baking sheet and toast them in a 300°F oven for about 10-15 minutes until they’re a little dry. This stops them from getting mushy. For the chicken broth, don’t feel like you *have* to use all two cups! Start with a little less, toss, and see how it feels. If you like it softer, add more. If you want it crispier, hold back on the broth and let those bread cubes soak it up just enough. Honestly, you can’t go wrong, but it’s good to know how to tweak it for your perfect texture. For even more amazing holiday sides, check out these Thanksgiving side dish recipes!
Ingredient Substitutions and Variations
Now, I LOVE my stuffing just the way it is, but let’s talk about making it YOURS! If you’re not a fan of pork sausage, turkey sausage or even a mild Italian chicken sausage works like a charm. Swap out the sage and thyme for a poultry blend if you like. And hey, if apples aren’t your jam, some folks swear by pears or even a handful of dried cranberries mixed in. Getting creative is half the fun, right?
Serving Suggestions for Your Family Favorite Stuffing
This amazing Stuffing with Sausage and Apples isn’t just a side dish; it’s the star! It’s absolutely heavenly next to a perfectly, herb-butter roast turkey or a juicy pork loin. Don’t forget to pile some creamy garlic mashed potatoes on the side, and maybe even a light Thanksgiving salad to balance it all out. Pure bliss!
Storage and Reheating Instructions
Got leftovers? Lucky you! Just pop any of this amazing stuffing into an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. When you’re ready to reheat, a quick trip in the oven is best. I like to warm it up covered with foil at around 350°F (175°C) for about 20 minutes until it’s heated through, then I’ll uncover it for the last 10 minutes to get that lovely crispiness back on top.
Frequently Asked Questions about Stuffing with Sausage and Apples
Got questions? I’ve got answers! This stuffing is pretty forgiving, but it’s always good to know a few things.
Can I make this stuffing ahead of time?
Oh yes, you totally can! You can assemble the whole thing (up to the baking part) a day in advance. Just cover it well and keep it in the fridge. You might need to add a tiny bit more broth when you bake it, as the bread will have soaked up some moisture.
What type of bread is best for stuffing?
Day-old or even two-day-old bread is your secret weapon! Stale bread soaks up all those yummy juices without getting totally mushy. White bread, sourdough, or even a nice crusty French baguette work beautifully. Just make sure it’s not super fresh and soft.
How can I make this stuffing vegetarian?
Easy peasy! Just skip the sausage and sauté your onions and celery in a tablespoon or two of butter or olive oil. You might want to add a little extra sautéed mushrooms or some crumbled plant-based sausage substitute for that hearty texture. You’ll still get all those amazing apple and herb flavors!
Nutritional Information
Just a heads-up, these numbers are estimates because every kitchen is a little different! This is based on 1/8th of the recipe, and depending on the exact sausage or bread you use, things might shift a bit. You’re looking at around 350 calories, 18g of fat, 15g of protein, and 30g of carbs per serving.
Share Your Stuffing Experience!
So, what do you think? Have you tried making my Stuffing with Sausage and Apples? I’d absolutely LOVE to hear all about it! Drop a comment below with your thoughts, how it turned out, or any fun twists you added. And if you loved it, don’t be shy about giving it a quick rating!
Print
Stuffing with Sausage and Apples
- Total Time: 55 min
- Yield: 8 servings
- Diet: Vegetarian
Description
A savory and slightly sweet stuffing recipe perfect for holiday meals or any family gathering.
Ingredients
- 1 pound bulk pork sausage
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped apple (about 1 medium, Honeycrisp or Fuji recommended)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups cubed day-old bread (about 12 slices, white or sourdough)
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain off excess grease.
- Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the chopped apple, sage, thyme, pepper, and salt. Cook for another 2 minutes until the apple begins to soften slightly.
- In a large bowl, combine the cubed bread and the sausage-vegetable mixture.
- Gradually add the chicken broth, tossing gently until the bread is moistened. You may not need all the broth.
- Stir in the fresh parsley.
- Transfer the stuffing to a greased 9×13 inch baking dish.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the top is lightly browned and crisp.
Notes
- For a richer flavor, you can use butter to sauté the vegetables.
- If you prefer a softer stuffing, use less broth. For a crispier stuffing, use more bread cubes and less broth.
- Ensure your bread is stale or dried out for the best texture. You can toast cubes in the oven at 300°F (150°C) for 10-15 minutes if needed.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
