Sausage & Apple Stuffing

This straightforward Sausage and Apple Stuffing is made with toasted sourdough bread, savory turkey sausage, crisp apples, onion, celery, fennel and fresh herbs. The reliable sweet and savory Thanksgiving stuffing recipe that can easily be made ahead of time!

This Sausage and Apple Stuffing recipe has been a favorite on our Thanksgiving table for years! Toasted sourdough bread is tossed with savory turkey sausage, sweet apples, sautéed onion, celery and fennel along with fresh sage and parsley for the reliable combination of sweet and savory flavors.

From-scratch stuffing is so much better than anything from a box, and this recipe can easily be assembled ahead of time to make Thanksgiving dinner even easier. Serve it alongside turkey with the lighter mashed potatoes and lighter green bean casserole for the ultimate holiday meal!

What goes in

• 8 cups whole wheat sourdough bread, 1/2-inch cubes
• 1 pound turkey breakfast sausage, or sausage you like best
• 4 tablespoons butter
• 1 1/2 cups onion, chopped
• 1 1/4 cups fennel bulb, chopped
• 1 cup celery, chopped
• 3 cups chopped, peeled Honeycrisp apple (about 2 apples)
• 6 garlic cloves, minced
• 3 tablespoons fresh sage, chopped
• 1/3 cup fresh parsley, chopped
• 1 1/2 cups chicken broth
• 1/4 cup apple cider, not apple cider vinegar
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

How it comes together

1. Toast the bread. Cut the sourdough bread into 1-inch cubes and spread them in an even layer on a large baking sheet. Bake at 350°F for 15 to 20 minutes, tossing halfway through, until lightly toasted and dried out.
2. Cook the sausage. While the bread is toasting, heat a large skillet over a moderate burner. Add the turkey sausage and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Transfer the sausage to a plate and hold nearby.
3. Sauté the vegetables and apples. In the same skillet, melt the butter and add the onion, celery and fennel. Cook until the pieces give, about 5 minutes. Add the chopped apples, fresh sage, parsley, salt and pepper and continue cooking for another 5 minutes.
4. Combine everything. Add the toasted bread cubes and cooked sausage to a large bowl along with the sautéed apple and vegetable mixture. Whisk together the chicken broth, apple cider and egg, then pour over the stuffing. Gently toss until everything is evenly coated.
5. Bake the stuffing. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crisp.
6. Serve. Let the stuffing rest for about 5 minutes before serving. Garnish with additional fresh sage or parsley, if desired, and enjoy!

Keep in mind

To Store: Store leftover sausage and apple stuffing in an airtight container in the refrigerator for up to 4 days. To Reheat: Reheat individual portions in the microwave or warm the stuffing in a covered baking dish at 350°F until heated through. If the stuffing seems a little dry, add a splash of chicken broth before reheating. To Freeze: Let the cooked stuffing cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the