Easy Apple Sausage Stuffing

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Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating.

Easy Apple Sausage Stuffing is crispy on the top and tender in the center. The perfect Thanksgiving side dish.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).

Classic Sausage and Apple Stuffing made in the oven.

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.

Apple Sausage Stuffing with sage and onions is an easy and delicious Thanksgiving favorite.

Looking for more side dishes?

Want More Thanksgiving Options?

Sausage Dressing made in the oven with apples and sage. The perfect classic recipe.

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.

Recipe

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Easy Apple and Sausage Stuffing

5 from 2 votes
  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder
Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating with a ton of flavor!

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. If you haven't let the bread dry out, cook the bread cubes on cookie sheets for 10-12 minutes.

  3. In a skillet cook the breakfast sausage until browned then remove from the pan.
  4. Let cool and slice into 1/2 inch slices.
  5. Add in the onion, celery and apples and cook for 3-4 minutes.

  6. In a large bowl add all the bread, sausage, apple, onions, celery, apples, sage, thyme and parsley.
  7. In a large measuring cup add the broth, egg and butter and whisk together before adding to the bowl and tossing
  8. Put into 9x13 pan, press down slightly and bake for 40-45 minutes or until crispy on top.

Nutrition Information

Yield: 12 Servings, Amount per serving: 235 calories, Calories: 235g, Carbohydrates: 16g, Protein: 9g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 52mg, Sodium: 390mg, Potassium: 225mg, Fiber: 1g, Sugar: 5g, Vitamin A: 305g, Vitamin C: 4g, Calcium: 24g, Iron: 1g

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Keyword: Easy Apple Sausage Stuffing
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Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating. #thanksgiving #christmas #holiday #recipe #stuffing #sausagestuffing dinnerthendessert.com
Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating. #thanksgiving #christmas #holiday #recipe #stuffing #sausagestuffing dinnerthendessert.com
Easy Apple and Sausage Stuffing made with sage and celery is the classic dressing recipe you grew up eating. #thanksgiving #christmas #holiday #recipe #stuffing #sausagestuffing dinnerthendessert.com

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Holidays Recipe Sides

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Comments

  1. I don’t know what went wrong! I’ve never made stuffing and was really hopeful. I followed the recipe exactly and it is just way too moist. It’s been in the oven for DOUBLE the recommended time and is still wet and soggy! Is 6 cups bread correct???

    1. Oh no! Was your bread too fresh maybe? Feel free to email me at contact @ dinnerthendessert .com and we can troubleshoot more if you think that wasn’t the issue.

    1. You’ll follow the instructions of the better than boullion pacakge to make 2 cups worth of stock. 🙂
      I believe it’s one teaspoon for every 8 oz of water. Hope this helps!

    1. I’m so sorry you’re question was caught in my spam filter.
      I’ve never tried making it ahead but I would be afraid that it would dry out.

  2. I made this recipe the other night–it was delicious.  This was my first attempt at making stuffing, so I was a little intimidated.  It was easy, and turned out great.  This recipe is a definite keeper.

    1. I’m so glad you enjoyed it! It makes me happy to know you didn’t let it intimidate you and you just went for it. Thanks for coming back to let me know!

  3. I can’t seem to get up the print version of the Slow Cooker Turkey Apple Dressing. I would like to print it out in large print, but it’s not working for me. Can you fix it, to where I can? Thank you!

    1. I’m so sorry you’re having issues with printing. If you save it as a PDF, you should be able to choose you’re printing options. I hope this helps!