Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating.
Easy Apple Sausage Stuffing
There really is nothing more “holiday” than stuffing. Okay fine, turkey probably is, but Apple Sausage Stuffing with sage is a close second. With a crispy top layer and fluffy savory texture under the surface, this stuffing (or dressing) is pretty much your turkey’s best friend this Thanksgiving.
The recipe is similar to the one in my Slow Cooker Thanksgiving Dinner (for 2!) and it is cooked OUTSIDE the bird for a couple of reasons.
Is it safe to cook stuffing inside the turkey:
According to the United States Department of Agriculture
For optimal safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, it’s essential to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
Personally, I do NOT cook dressing or stuffing in the turkey, ever. I find that by the time my thermometer registers the 165 degrees the turkey meat is more cooked than I would prefer. In addition to that the texture suffers because it doesn’t have any ability to crisp up (my favorite part).
How long do you cook Sausage Stuffing:
- Outside the turkey: At 375 degrees in a 9×13 pan the stuffing cooks for 45 minutes until crispy on top but still moist in the center.
- Inside the turkey: Depending on the size of the turkey you should cook the turkey until the thigh reads at 175 degrees. The danger in cooking stuffing inside the turkey is the stuffing must reach a temperature of 165 degrees.
- In the Slow Cooker: Combine all the ingredients and cook on high for an hour then on low for three more hours.
Thanksgiving Stuffing flavor ideas:
- Swap out the pork sausage for turkey or apple sausage. I like to brown the leaner sausage in butter to give it a good brown crust.
- Add in dried cranberries, chopped up dried apricots, or chopped pears.
- Add in chopped pecans or hazelnuts.
I’m a huge fan of the classic apple/sausage/sage flavors, I think in the skillet, browning them you get the smell of the holidays.
Looking for more side dishes?
- Ultimate Slow Cooker Mashed Potatoes
- Slow Cooker Mushroom Rice
- Slow Cooker Creamed Corn
- Roasted Garlic Butter Mushrooms
- How To Cook Spaghetti Squash (The Ultimate Guide)
Want More Thanksgiving Options?
- Crispy Slow Cooker Turkey Breast
- Crispy Slow Cooker Turkey
- Slow Cooker Turkey with Gravy, Candied Sweet Potatoes & Green Peas
- Slow Cooker Brown Sugar Carrots
- Pumpkin Pecan Streusel Pie
Tools Used in the making of this Apple Sausage Stuffing:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
- 6 cups cubed french bread left out for 2 days to dry
- 1 pound pork breakfast sausage links
- 1 yellow onion
- 1/2 cup celery chopped
- 2 fuji or granny smith apples chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/4 cup minced fresh parsley
- 1 egg
- 2 cups chicken stock
- 4 tablespoons unsalted butter melted
- Preheat the oven to 375 degrees.
- If you haven't let the bread dry out, cook the bread cubes on cookie sheets for 10-12 minutes.
- In a skillet cook the breakfast sausage until browned then remove from the pan.
- Let cool and slice into ½ inch slices.
- Add in the onion, celery and apples and cook for 3-4 minutes.
- In a large bowl add all the bread, sausage, apple, onions, celery, apples, sage, thyme and parsley.
- In a large measuring cup add the broth, egg and butter and whisk together before adding to the bowl and tossing
- Put into 9x13 pan, press down slightly and bake for 40-45 minutes or until crispy on top.