My family’s favorite Thanksgiving stuffing is this apple sausage stuffing. It’s full of flavor and can be made ahead to save time on the big day. The combination of savory sausage, tart apple, and plenty of herbs creates a balance of sweet and savory that guests always request again.
I can’t take full credit for this recipe — my sister originally made it and now we argue over who gets to bring it to Thanksgiving. Stuffing has always been important in our family; my grandfather made a meat stuffing from scratch, and after he passed we lost his exact recipe. My sister and I experimented each year until we perfected this version.
This isn’t a strictly traditional stuffing. What makes it unique is the addition of apples with sausage, creating a delightful contrast of textures and flavors. If you like, add dried cranberries for a tart-sweet pop — optional but delicious. This recipe yields two 9×13 pans, which is ideal for feeding a crowd and guarantees leftovers you’ll be glad to have.
Personally I like to cook turkey in an air fryer — it gives a great result in less time. For a complementary flavor, an herb butter rub works wonderfully on poultry. And if you want a festive drink, an apple cider sangria pairs nicely with these flavors.
Apple Sausage Stuffing Ingredients
- Apple — I prefer a peeled and chopped green apple, like Granny Smith, for its tartness. Gala apples also work well.
- Sausage — Jimmy Dean sage sausage is ideal for its seasoning, but mild Italian sausage is a good substitute.
- Cubed stuffing — A herb-seasoned stuffing mix is a convenient shortcut. Brands like Arnold or Pepperidge Farm are good options.
- Fresh herbs — Parsley, sage, thyme, and rosemary. I often buy a poultry herb pack plus fresh parsley.
- Broth — Chicken or turkey broth works. A 32 oz carton is convenient; you may need extra while baking.
- Butter — Unsalted is preferred, but salted is fine too.
Note: Dried or fresh cranberries make a great addition. I sometimes make one tray with cranberries and one without so everyone is happy.
How To Make Sausage Apple Stuffing
Preheat the oven to 350ºF. In a large skillet over medium heat, brown the sausage and drain any excess grease. Add the onions and cook until translucent, about 5–7 minutes. Stir in the chopped apples, celery, sage, rosemary, and thyme, and cook another 3–4 minutes to meld the flavors.
Spray two 9×13-inch baking pans with nonstick spray. Divide the cubed stuffing between the pans and add the sausage-apple mixture, along with the minced parsley.
Pour 2 cups of broth and the melted butter over the stuffing mixture and toss gently to combine. Cover both pans with foil and bake for 20 minutes. Remove the foil, stir the stuffing, and if it seems dry add more broth. Return to the oven uncovered and bake another 20 minutes. The finished stuffing should be moist with a golden, slightly crispy top.
Can You Make Stuffing The Day Before?
Yes. You can prepare and assemble the stuffing a day ahead but wait to bake it until the day you plan to serve it. Cover the assembled pans and refrigerate overnight. On the day of serving, bring the pans to room temperature before baking, then follow the baking instructions above.
Apple Sausage Stuffing
The best Thanksgiving stuffing, filled with sausage, apples, and plenty of herbs. Make it the same day or assemble the day before. This recipe makes two trays and guarantees leftovers.
20 minutes
40 minutes
1 hour
Ingredients
- 12 oz. herb-seasoned cubed stuffing
- 1 lb ground pork sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 3 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 Granny Smith apple, cored and chopped
- ⅓ cup minced fresh parsley
- 2–4 cups turkey or chicken stock
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350ºF.
- In a large frying pan over medium heat, brown the sausage and drain the grease. Cook the onions about 5–7 minutes, then add apples, celery, sage, rosemary, and thyme; cook another 3–4 minutes.
- Spray two 9×13-inch pans with nonstick spray. Add the cubed stuffing, the sausage-apple mixture, and the parsley.
- Pour 2 cups of broth and the melted butter over the stuffing mixture and mix lightly.
- Cover the dishes with foil and bake for 20 minutes. Remove the foil, stir, and add more stock if needed.
- Bake uncovered for an additional 20 minutes. The stuffing should be moist, golden, and have a slightly crispy top.
Notes
This stuffing can be prepped and assembled the day before and baked the next day for convenience.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 286Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 597mgCarbohydrates: 20gFiber: 5gSugar: 6gProtein: 15g
Nutrition values are estimates only.
