I’ve always been a believer that side dishes are the best part of the Thanksgiving feast.
Don’t get me wrong, I love a good turkey. But the potatoes, biscuits, cranberry sauce…? Yum! Sausage and Apple Stuffing
One of my favorite side dishes is stuffing. And this recipe is a tried and true addition to my own Thanksgiving feast.
In fact, I’ve been making it for years and it’s become a family favorite! Not only is it super easy to make, but you can also bake it a day in advance. That way, Thanksgiving Day will be a little less chaotic!
Take a look at the recipe below.
Sausage and Apple Stuffing
Thanksgiving Sausage and Apple Stuffing
When it comes to Thanksgiving, stuffing is an absolute must. From adults to picky kids, my fall stuffing is a family favorite.
Ingredients
- 1-1/2 sticks unsalted butter
- 2-1/2 cups finely chopped yellow onions
- 3 tart apples, cored & chunked; do not peel (I use Granny Smith)
- 1 lb roll breakfast sausage with sage
- 3 cups crumbled cornbread
- 3 cups cubed whole wheat bread
- 3 cups cubed white bread (I like French)
- 2 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper, to taste
- 1-1/2 cups chopped flat leaf parsley
- 1-1/2 cups pecan halves (optional)
- 2 cups chicken stock
Instructions
- Preheat the oven to 325°F.
- Melt half of the butter in a skillet over medium heat. Add the onion and cook until tender and lightly colored. Transfer the onions to a large mixing bowl.
- Melt the remaining butter in the same skillet. Add the apples and cook over medium-high heat, stirring, until lightly colored, but not mushy. Transfer the apples to the bowl with the onions.
- Crumble the sausage into the same skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl.
- Add the remaining ingredients except the stock to the mixing bowl and combine gently.
- Transfer the stuffing into a 13" x 9" casserole. Pour half of the chicken stock over the stuffing. Cover with foil and bake for about 45 minutes, adding the remaining stock about halfway through the cooking time.
Notes
This recipe serves 14 people.
Here’s a tip! Prepare your breads a day or two in advance and let them sit out on your counter in a large bowl to start to dry out.
This will ensure your stuffing won’t be mushy and will allow the breadcrumbs to absorb the broth and other yummy flavors!
Related: How to Make My Cranberry Apple Bake
I have always baked this separately from the turkey, but you can absolutely stuff your bird with this if that’s how you like to roll!
I hope this one ends up on your Thanksgiving table. It’s really quite the treat!
From my kitchen to yours,
Jill
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