This classic apple and sausage stuffing recipe is a crowd-pleasing Thanksgiving side dish that’s loaded up with vegetables, fruit, and savory sage sausage. It’s hard to believe that the Thanksgiving holiday is just a few weeks away from now. While I enjoy turkey on Thanksgiving, it’s really the side dishes that I get excited about. This stuffing recipe is very similar to one that my mom used to make.
Serve with a Slow Cooker Turkey Breast or this Citrus or Herb Turkey with Lemon-Garlic Gravy with Make-Ahead Freezer Mashed Potatoes and Roasted Green Beans and Mushrooms.
I’ll be doing something a little different this year for Thanksgiving. My son and I will be meeting my dad and stepmom in New Orleans for a few days. We have Thanksgiving dinner reservation in the French Quarter. It is sure to be great. This will be my first time eating out for Thanksgiving, instead of cooking. Who knows, we might just be starting a new tradition.
What are your Thanksgiving plans? I hope you’ll consider making this fantastic stuffing recipe a part of it!
Related Article: Turkey 101 – How to Roast a Turkey
Apple and Sausage Stuffing
(yields: 8 servings)
1 lb sage sausage*
1 onion, diced
2 carrots, diced
2 ribs celery, diced
2 tsp poultry seasoning
1 granny smith apple, peeled and diced
3 cup stuffing mix or bread cubes
2 cups chicken broth
1⁄2 cup dried cranberries
Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
Cook sausage in pan, stirring to crumble. Add onion, carrots, celery and poultry seasoning. Cook for 57 minutes or until vegetables are softened.
In a large bowl, combine sausage mixture, apple, stuffing mix, chicken broth, cranberries and egg. Stir to combine. Pour into prepared baking sheet. Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 5 minutes.
If you can’t locate sage sausage, use ground Italian sausage and season with 1 tsp sage.
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Apple and Sausage Stuffing
- 1 lb sage sausage*
- 1 onion diced
- 2 carrots diced
- 2 ribs celery diced
- 2 tsp poultry seasoning
- 1 granny smith apple peeled and diced
- 3 cup stuffing mix or bread cubes
- 2 cups chicken broth
- 1 ⁄2 cup dried cranberries
- 1 egg
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- Cook sausage in pan, stirring to crumble. Add onion, carrots, celery and poultry seasoning. Cook for 57 minutes or until vegetables are softened.
- In a large bowl, combine sausage mixture, apple, stuffing mix, chicken broth, cranberries and egg. Stir to combine. Pour into prepared baking sheet. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 5 minutes.
- If you can’t locate sage sausage, use ground Italian sausage and season with 1 tsp sage.
Liz Mays says
Now this is the kind of stuffing I’d love. I have to suggest this for our Thanksgiving fixin’s.
The apple and sausage sound perfect together. I like adding apple to things with bold flavors such as sausage.
Yum! Looks and sounds amazing! So simple too!
Tiffany Cruz says
This looks totally delicious. I never thought to put apple and sausage together, but now that I think of it it’s a great combo. Yum!
Julie Wood says
I am going to make your amazing Apple Sausage Stuffing for Thanksgiving and I think it looks so easy and delicious. Thanks for sharing such a pretty recipe.
How fun to have dinner in the French Quarter. We have traveled during the holidays before too. 🙂
This recipe sounds wonderful I love stuffing the best part of a Thanksgiving dinner! We’ve had dinner out a few times, it can be good, esp when you know you don’t any other realistic option! Sounds exciting to have dinner in New Orleans!
I made an apple and sausage stuffing a long time ago and loved it. Haven’t made stuffing like this in a long time. Your recipe looks amazing!
Star Traci says
Ooh! that stuffing looks fabulous. I have never had sausage-apple stuffing but now I am inspired to try it out!
Hope you have a wonderful Turkey Day! I love the French Quarter.
Heather lawrence says
I really enjoy making homemade stuffing for inside the bird. I find that the rich flavours really make the turkey delicious! This recipe sounds like a keeper for Christmas!