Easy Sausage & Apple Stuffing – Crispy Holiday Side Dish

Sausage and Apple Stuffing – Traditional American Thanksgiving Recipe

Description

Looking for an easy apple and sausage stuffing recipe that will impress your guests without making them soggy? This simple recipe combines the crunch of bread slices with the delicate sweetness of apples – ready in less than an hour!

Sausage and Apple Stuffing is an American classic that has been prepared for many generations during Thanksgiving dinners. This fragrant stuffing with juicy sausage, sweet apples and fresh herbs is an ideal side dish for a holiday turkey. Sage sausage stuffing with apples is the quintessence of American cuisine – a dish that is easy to prepare but packed with subtle and sophisticated flavors. This sausage and apple stuffing recipe will impress any lover of traditional American food.

This appetizing view presents all the ingredients needed to prepare traditional American sausage and apple stuffing. Fresh herbs contrast beautifully with juicy apple cubes and aromatic sausage. Warm, autumn lighting highlights the natural colors of the ingredients, creating a truly inspiring culinary image.

My Thoughts Before Getting Started
For me, the very idea of Thanksgiving is associated with an abundance of food and, most importantly, with a large family table with delicious traditional dishes. Sausage and Apple Stuffing has always been special for me – one of those dishes that link generations together and create memories for life.
Preparing this recipe, I always think about the balance of flavors. Sweetness of apples needs to be perfectly combined with the intensity of sausage and spices, and sage is the herb that gives the dish its characteristic autumn aroma. It is these little things that make recipes with sausage and apples so special.
I know that many of you worry about whether the stuffing will come out too moist or too dry. I, too, was worried about that until, through trial and error, I found out that the key is the correct ratio of liquids and careful monitoring of the baking process. Today I’m sharing with you the best sausage stuffing that I have cooked for years.
Preparing this sausage stuffing for thanksgiving, I always think about how important it is to keep the dish as authentic as possible. After all, this is not just food, but a piece of American culture that we can bring into our home. Sage sausage and apple stuffing embodies everything that is the best in autumn cooking – warm spices, seasonal ingredients and a cozy atmosphere.

This dynamic shot captures the magical moment of combining all ingredients into one harmonious mixture. Rising steam testifies to the freshness of the dish being prepared, while visible hands add a personal, homey character. This is exactly the moment when individual ingredients begin to create a culinary symphony of flavors.

Ingredients List
Main Ingredients:

1 loaf day-old white bread (about 1 lb), cut into cubes
1 lb fresh Italian sausage (or sage sausage)
2 large onions, finely chopped
3 celery stalks, finely chopped
2 large Granny Smith apples, peeled and diced
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped
3-4 cups warm chicken broth
2 eggs, lightly beaten
4 tablespoons butter
Salt and freshly ground pepper to taste

Optional Additions:

1/2 cup chopped walnuts
1/4 cup dried cranberries

Step-by-Step Instructions

Step 1: Prepare oven and dish
Preheat oven to 350°F (175°C). Butter a large baking dish (about 13×9 inches).
Step 2: Prepare bread
Spread bread cubes on a large baking sheet. Bake for 10-12 minutes until lightly golden. Transfer to a large bowl and set aside.
Step 3: Cook sausage
In a large skillet over medium heat, cook sausage, breaking it into smaller pieces with a spatula. Cook for 8-10 minutes until well browned. Transfer to a paper towel-lined plate.
Step 4: Prepare vegetables
In the same skillet (don’t wash it! ), melt the butter. Add onion and celery and sauté for 5-7 minutes until softened. Add apples, sage, thyme and rosemary. Cook for another 3-4 minutes.
Step 5: Combine ingredients
Add vegetable mixture and sausage to the bowl with bread. Mix gently. Add beaten eggs and mix again.
Step 6: Add broth
Gradually pour in the warm broth, mixing gently, until the mixture is moist but not crumbly. Season with salt and pepper.
Step 7: Bake
Transfer stuffing to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden brown on top.
My Tips

The final result of the work – beautifully browned stuffing with a golden crust that radiates warmth and homey flavor. Visible apple pieces and fresh sage leaves on the surface confirm the authenticity and freshness of ingredients. This image perfectly captures the essence of traditional American Thanksgiving and makes your mouth water.

Tip 1: Choosing bread
Use bread that is at least a day old, as fresh bread can make stuffing gummy. Classic white sandwich bread or challah works best. You can also use a mixture of white and whole-grain bread for more complex flavors.
Tip 2: Moisture balance
Stuffing should be moist but not soggy. If the mixture seems too dry after adding broth, add more broth a tablespoon at a time. Remember that some moisture will evaporate during baking. The perfect consistency is when the mixture holds together but is not sticky.
Tip 3: Sausage Substitutes
If you don’t have Italian sausage, you can use regular pork sausage and add 1 teaspoon of dried sage and a pinch of red pepper flakes. You can also make your own spice blend: add sage, fennel, garlic and red pepper to ground pork.
Tip 4: Make-Ahead Preparation
Stuffing can be made a day ahead – prepare all ingredients, mix, cover and refrigerate. Let it stand at room temperature for 30 minutes before baking. This will save you time on the holiday and give the flavors more time to blend.
Tip 5: Apple Texture
Choose firm apples such as Granny Smith or Honey crisp – they will maintain their texture during baking and will not turn into mush. If you want sweeter apples, use Gala or Fuji, but add them in the last 15 minutes of baking.
Tip 6: Flavor Variations
This recipe is also an excellent base for experimenting. You can add dried cranberries for sweet and sour notes, walnuts for crunch, or even pieces of bacon for extra depth. Sausage and stuffing casserole can also be made by adding extra broth and baking in a deeper dish. Some people also like to add sausage and peppers for a more intense flavor, although this is already a departure from the classic version.
Encouraging Summary
Sausage stuffing for thanksgiving is a real treasure of traditional American cuisine. Every spoonful takes us into the world of autumn flavors and family traditions. The aroma of fresh sage, mixing with the sweetness of apples and the intensity of sausage, creates a harmony that makes this sage sausage and apple stuffing the star of any holiday table.
It doesn’t matter whether you prepare it as sausage and apple stuffing for turkey or as a standalone dish – this recipe always turns out great. Remember that cooking is not just technique, but also love that we put into each dish. This sausage and sage stuffing will surely become a new tradition in your home.
I also advise you to experiment with additions – dried cranberries will add sweet and sour notes, and walnuts will introduce interesting texture. You can also prepare it as sausage and stuffing casserole, adding extra broth and baking in a deeper dish. Some also like to add sausage and peppers for more intense flavor, although that’s already a departure from the classic version.
Kitchen life is a continuous discovery and creation of memories. This best sausage stuffing recipe will accompany you for years, becoming part of your family traditions. You can serve it not only on Thanksgiving, but also as an accompaniment to sausage and potatoes or other autumn dishes.
Preparing this stuffing, I want you to remember that every family has its secrets and changes. They are what make each home unique in its flavor. This recipe is just a starting point – I am at your disposal for experiments and creating your own version that will become your family tradition.

FAQ

Question 1: Can I use a different sausage than Italian?
Yes, you can use any quality pork sausage. If using unseasoned sausage, add a teaspoon of dried sage, a pinch of red pepper flakes and a little fennel to get a similar flavor profile to Italian sausage. Chicken or turkey sausage can also be used for a lighter version.
Question 2: How to store finished stuffing and how long can it be stored?
Finished stuffing can be stored in the refrigerator for 3-4 days in an airtight container. Before reheating, warm it in the oven at 325°F for about 15-20 minutes, covered with foil to prevent drying. You can also reheat it in the microwave, but it turns out better in the oven.
Question 3: Can this stuffing be frozen?
Yes, stuffing freezes very well. You can freeze it before baking (prepare all the ingredients, put in a baking dish, cover with foil and freeze) or after baking. In both cases, it can be stored in the freezer for up to 3 months. Before using, thaw in the refrigerator overnight. If you have frozen before baking, add 10-15 minutes to the baking time.