The BEST Thanksgiving dressing recipe of sausage, apple, and sage stuffing that'll seriously become your new favorite. Start with a store-bought dried stuffing mix or make your own dried bread, and add hearty ingredients that'll give you a mouth-full of flavor in every bite.
Sausage, Apple, and Sage Stuffing
Ingredients
- 11 oz dried stuffing mix, preferably the larger dried cubes from the bread dept.
- 1 tablespoon vegetable oil
- 1 lb Italian sausage, mild or spicy
- 1 large onion, cut into ½" pieces
- 5 celery stalks, cut into ½" pieces
- 2 medium apples, peeled, cored, and cut into ½" pieces
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh sage
- 4 large eggs
- 2 ⅔ cups chicken broth or turkey broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 tablespoon unsalted butter
Instructions
- Preheat the oven to 350F. Remove the seasoning mix from the stuffing.
- Heat the vegetable oil in a large skillet. Brown the Italian sausage and then set aside in a large bowl once it's cooked. Add the onion and celery to the skillet and cook for 1 minute, add the apples and cook the onion, celery, apple mix for an additional 2 minutes. Add the mix to the sausage in the bowl.
- Add the bread cubes, parsley, and sage to the sausage veggie mix and combine.
- In a separate small bowl, mix the eggs, broth, salt, and pepper. Pour this over the sausage mixture and gently combine all of the ingredients.
- Generously butter a 16" baking dish with 2 tablespoon of the unsalted butter. Spread the sausage, apple, sage stuffing mix into the pan and dot with the remaining 4 tablespoon of butter.
- Bake for 50 mins-1 hour, until it's heated through and the top has a nice golden brown crust.
Notes
We used a dried stuffing mix from our grocery store deli, not something like Stovetop. The deli mix comes in larger bread cubes instead of the fine bread cubes in Stovetop.
We did not use the seasoning mix from the dried stuffing, if you prefer to, you could leave out the parsley, sage, salt and pepper but we have not tested this version. Season to taste.
A ¼ cup of dried cranberries or dried cherries can be added to the mix before cooking for a sweet touch.
This recipe does make a lot of stuffing, more than a 9x13 pan will hold. We used an 11x16 pan.
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