Description

This Sausage & Apple Stuffing is a savory and slightly sweet side dish perfect for holiday meals or any comforting dinner. Combining the robust flavors of Italian sausage with the crispness of Granny Smith apples, aromatic herbs, and a classic stuffing mix, this recipe offers a delightful twist on traditional stuffing. Moist, flavorful, and baked to a golden brown, it pairs wonderfully with roasted meats or can stand alone as a hearty vegetarian-friendly option if sausage is omitted.

Ingredients

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Meat and Fats

1 Tablespoon canola oil
1 pound mild Italian sausage, casing removed
2 Tablespoons unsalted butter

Vegetables and Produce

2 ribs celery, diced
1 medium onion, diced
2 Granny Smith apples, cored and diced

Herbs and Seasonings

1 teaspoon dried sage
1 teaspoon dried rosemary
Kosher salt & black pepper to taste

Other Ingredients

1 ½ cups chicken stock
1 large egg, beaten
3 cups packaged stuffing mix

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Instructions

Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
Cook Sausage: Heat 1 tablespoon of canola oil in a large sauté pan over medium-high heat until hot. Add the mild Italian sausage, breaking it up with a spoon as it cooks to crumble evenly.
Add Vegetables and Apples: Once the sausage starts to brown, add 2 tablespoons of unsalted butter along with diced celery, onion, diced Granny Smith apples, dried sage, and dried rosemary. Stir everything together and cook for about 5 minutes until the vegetables soften and the sausage is fully cooked. Season with kosher salt and black pepper to taste.
Mix Stuffing Ingredients: Remove the pan from heat. Stir in 1 ½ cups of chicken stock and the beaten large egg until well combined. Then add 3 cups of packaged stuffing mix, stirring gently to incorporate all ingredients evenly.
Bake the Stuffing: Transfer the stuffing mixture into the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil carefully and continue baking uncovered for an additional 15 to 20 minutes, or until the stuffing is heated through and golden brown on top.

Notes

For a vegetarian version, omit the sausage and substitute chicken stock with vegetable stock.
Make sure not to overcook the apples to maintain some texture and freshness in the stuffing.
This stuffing can be prepared a day ahead; refrigerate before baking and add a few extra minutes to bake time if baking from cold.
You can add nuts such as chopped pecans for extra crunch, if desired.
Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 320 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 85 mg