Sausage and Apple Stuffing a delicious blend of savory and sweet.

Stuffing is one of those classic dishes that’s a must with a turkey dinner, especially for Thanksgiving. It can be made in a few different ways. You can add almost anything to a stuffing recipe from cranberries to pork or ground beef, for us we like to keep it classic, simple and delicious. In full disclosure, I grew up with Stove Top stuffing and it’s one of those things you either like it or hate it…confession…I like it. It is fun to make something like stuffing completely from scratch.

Sausage apple stuffing is a great blend of savory and sweet between the herbs, sausage and apples. We prefer to make this stuffing in a separate dish, and not stuff it into the bird. Either way you choose, this recipe is pretty straight forward and full of flavor.

What Is The Difference Between Stuffing and Dressing?

Depending on where you’re from you’ll hear people say either:stuffing or dressing. Demographics aside, the major difference between the two is the way that it’s cooked. Stuffing is generally a mixture that’s cooked in the cavity of the turkey; while dressing is cooked in a pan outside of the cavity of poultry or turkey. So you see the difference is mainly in the cooking process. Here’s the thing…I say “stuffing” yet I never put the stuffing in the bird itself, mostly because I’m worried about food poisoning and the fact that I prefer to add aromatics to the inside of the turkey.

Tell me what do you call it? Stuffing or dressing?

Ingredients For Sausage Apple Stuffing:

6 cups cubed French bread left out for 2 days to dry
1 pound pork breakfast sausage
1 yellow onion, diced
1/2 cup celery, diced
2 Fuji or Granny Smith apples chopped
2 teaspoons dried sage
1 teaspoon dried thyme
1/4 cup fresh parsley, minced
1 egg
2 cups chicken stock
4 tablespoons unsalted butter melted

How To Make Sausage Apple Stuffing:

Preheat the oven to 375 degrees.
In a skillet cook the breakfast sausage until browned then move to a paper towel lined plate to drain.
To the pan add the onion, celery and apples and cook for a few minutes, until the onion is translucent.
In a large bowl add all the bread, cooked sausage, onion, celery, apples, sage, thyme and parsley.
In a large bowl add the chicken broth, egg and butter and whisk together.
Pour this mixture over the bread and sausage mixture. Toss it all together.
Put into greased 9×13 pan, press down slightly and bake for 35-40 minutes or until it looks crispy on top.

Do You Have To Put Egg In Stuffing”

You could choose to leave out the egg but when you make stuffing you need a binder to keep all the ingredients together so you do not end up with a crumbly stuffing. The egg also helps get that yummy fluffy texture.

Are There Egg Substitutes?

If you have an aversion to eggs, an egg allergy or are just looking to leave the egg out all together you can substitute the egg with 1 tablespoon of flax or chia seeds with 3 tablespoons of water blended together until you have a thick gelatin like consistency. This mixture substitutes 1 egg. It also does not add any additional flavor so no worries on potentially changing the flavor of your stuffing.

Can Other Types Of Apples Be Used?

You can use whatever apple you prefer but we recommend an apple that is sweet and tart like the Fuji or Granny Smith apple so that it compliments the savory notes. If you can not find these kinds or just don’t like Fuji or Granny smith apples, here are other apples that would be great in this recipe: Pink Lady or Piñata apples. These also tend to have a sweet and tart flavor.

Can I Prepare Stuffing The Day Before?

As long as you freeze your stuffing after fully cooking it and letting it cool then yes, it can be prepared a day ahead of time. To reheat the stuffing do so in a 350 degree oven covered for about 30 minutes.

How Do You Keep Stuffing Warm and Moist?

If you are not going to be serving your sausage and apple stuffing right away then you can keep it warm and moist by placing it in a crockpot on the warm setting for up to 2 hours, if you see that it’s drying out then add a splash of chicken broth before serving.

If you make this recipe, please let me know!
-Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
-If you take a photo… tag me on instagram @nobiggie with the hashtag: #nobiggierecipes. I’d love to share!

Homemade Sausage Apple Stuffing

A classic homemade savory and sweet stuffing that's so easy and full of flavor.

Author Kami | NoBiggie.net

Ingredients

6 cups cubed french bread ( left out to dry for 2 days)
1 lb pork breakfast sausage
1 yellow onion diced
1/2 cup celery diced
2 Fuji or Granny Smith apples chopped
2 tsp dried sage
1 tsp dried thyme
1/4 cup fresh parsley minced
1 egg
2 cups chicken stock
4 tbsp unsalted butter melted

Instructions

Preheat the oven to 375 degrees.
In a skillet cook the breakfast sausage until browned then move to a paper towel lined plate to drain.
To the pan add the onion, celery and apples and cook for a few minutes, until the onion is translucent.
In a large bowl add all the bread, cooked sausage, onion, celery, apples, sage, thyme and parsley.
In a large bowl add the chicken broth, egg and butter and whisk together.
Pour this mixture over the bread and sausage mixture. Toss it all together.
Put into greased 9x13 pan, press down slightly and bake for 35-40 minutes or until it looks crispy on top