Sausage and Apple Stuffing

This Sausage, Apple and Herb Stuffing combines sourdough bread with a delicious mixture of sweet apples and savory sausage, onion, celery and fennel along with fresh herbs for the perfect Thanksgiving side dish your whole family will love!

5 from 7 votes

This easy Sausage and Apple Stuffing is made with toasted sourdough bread, savory turkey sausage, crisp apples, onion, celery, fennel and fresh herbs. The perfect sweet and savory Thanksgiving stuffing recipe that can easily be made ahead of time!

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: apple sausage stuffing, apple sausage stuffing recipe, homemade stuffing, sage apple sausage stuffing, sausage and apple herbed stuffing, sausage and apple stuffing, sausage and apple stuffing recipe, sausage apple stuffing, sausage apple stuffing recipe, Thanksgiving stuffing

Servings:

Ingredients

8 cups whole wheat sourdough bread 1/2-inch cubes
1 lb turkey breakfast sausage or sausage you like best
4 Tbsp butter
1 1/2 cups onion chopped
1 1/4 cups fennel bulb chopped
1 cup celery chopped
3 cups chopped peeled Honeycrisp apple (about 2 apples)
6 garlic cloves minced
3 Tbsp fresh sage chopped
1/3 cup fresh parsley chopped
1 1/2 cups chicken broth
1/4 cup apple cider not apple cider vinegar
1 large egg lightly beaten
1/2 tsp salt
1/2 tsp black pepper

Instructions

Toast the bread. Cut the sourdough bread into 1-inch cubes and spread them in an even layer on a large baking sheet. Bake at 350°F for 15 to 20 minutes, tossing halfway through, until lightly toasted and dried out.
Cook the sausage. While the bread is toasting, heat a large skillet over medium heat. Add the turkey sausage and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Transfer the sausage to a plate and set aside.
Sauté the vegetables and apples. In the same skillet, melt the butter and add the onion, celery and fennel. Cook until softened, about 5 minutes. Add the chopped apples, fresh sage, parsley, salt and pepper and continue cooking for another 5 minutes.
Combine everything. Add the toasted bread cubes and cooked sausage to a large bowl along with the sautéed apple and vegetable mixture. Whisk together the chicken broth, apple cider and egg, then pour over the stuffing. Gently toss until everything is evenly coated.
Bake the stuffing. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crisp.
Serve. Let the stuffing rest for about 5 minutes before serving. Garnish with additional fresh sage or parsley, if desired, and enjoy!

Notes

To Store: Store leftover sausage and apple stuffing in an airtight container in the refrigerator for up to 4 days.

To Reheat: Reheat individual portions in the microwave or warm the stuffing in a covered baking dish at 350°F until heated through. If the stuffing seems a little dry, add a splash of chicken broth before reheating.

To Freeze: Let the cooked stuffing cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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