Sausage Apple Sage Stuffing
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The single only reason I like the Thanksgiving meal is for stuffing. Stuffing to me is white bread with lots of sage, celery, onions, sausage and quite possibly apples. Sausage apple stuffing has it all, with savory flavor, texture and mouthfuls of comfort.
Why apples? Apples add just a touch of sweetness and texture. Apples compliment pork and I love sausage in my stuffing.
Now I know you have your own special stuffing or perhaps you’re from the South and you eat corn bread dressing. At our dinner, we serve both, because people most remember and desire the stuffing or dressing they grew up on, and almost no one seems to be able to make it as good as their mom’s.
I got extra help and Retro Rose got on Periscope with me this past weekend. In fact, we scoped a bunch of Thanksgiving recipes and connected live with people all over the world. It was pretty incredible to my 80 year old mom to be able to live broadcast from our kitchen.
I go so crazy for stuffing that I would the loaded dessert table and homemade biscuits just to eat more of this. I nearly made myself sick picking away at it after dinner. The crispier the ends get, the better I like it.
Serve this with my roasted cheesecloth turkey, pear cranberry sauce and Pennsylvania Dutch corn pudding. You can’t go wrong with the traditional Thanksgiving dinner.
So tell me, is it stuffing or dressing? Is it cornbread or white bread, or do you get all fancy schmancy and use french baguette. Do you have a special recipe for stuffing? Leave me a link.
Let’s connect. I am very active on Instagram, and my latest passion is doing live video broadcasting at Periscope, where you can watch me in action in my kitchen, LIVE. No editing.
Sausage Apple Sage Stuffing
- 1 1/2 lbs Italian sausage mild
- 2 Loaves of bread cut in to cubes.
- 8 tbsp Butter
- 1 cup diced apples
- 3 cups Celery
- 2 cups Onion
- 4 Eggs
- 4 cups Chicken broth
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- ¼ cup fresh sage or 1 teaspoon dried
- Place cut bread cubes on baking pan and allow to dry for a day. If you don't have that time, place in oven for a few minutes. Remove and allow to cool. That will remove some of the moisture.
- In frying pan crumble sausage and fry until cooked. Drain, reserve two tablespoons fat.
- Add fat and butter to large frying pan.
- Saute celery onions, apple until softened. If you like your celery soft, saute for 5 to ten minutes first and then add onion and apples.
- Heat broth in saucepan.
- Toss bread cubes, with celery, onions, sausage, apples, sage eggs. Season with salt and pepper.
- Arrange in a baking dish.
- Bake at 350 degrees F. for 30 minutes or until golden brown.
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I’ve been saving this to try for Thanksgiving and just now really looked at the recipe to make a grocery list. Am I missing something? I often look at things that are right in front of my face but don’t see them. As far as I can tell, there are eggs in the instructions but not in the ingredient list – ? No? Yes? Thanks so much for your help! Can’t wait to try it!
The flavors in this sound incredible, and I may just go ahead and serve up the feast as a whole like you suggested!
We make an Italian stuffing the kids love and I’ve been making it for years. Perhaps next year I’ll shake things up a bit and do yours. It sounds wonderful!!!
This looks delicious! Stuffing is definitely my favorite part of the Thanksgiving meal. I love the idea of adding apples for a touch of sweetness.
My idea of dressing is exactly as yours though this year I have a few vegetarians at the table and plan to make a squash, sour dough, and chestnut stuffing. GREG