Why You’ll Love This Turkey Sausage and Apple Stuffing
- The Perfect Balance of Savory and Sweet. The rich, savory flavor of the turkey sausage is beautifully offset by the gentle, natural sweetness of the apples. It’s a combination that just sings, creating layers of flavor in every single bite without being overly sweet.
- Incredible Texture in Every Bite. You get the soft, almost custardy interior of the bread that’s soaked in broth and butter, contrasted with a delightfully crispy, golden-brown top. The apples add a little soft bite, and the sausage brings a satisfying meatiness.
- It Feels Like a Celebration. Honestly, this dish has that special-occasion vibe. It’s hearty, impressive, and fills your home with the most incredible, welcoming aroma. It turns a simple meal into something memorable.
- It’s Surprisingly Versatile. While it’s a star at Thanksgiving, don’t save it just for holidays! It’s fantastic alongside a roast chicken, pork chops, or even as a satisfying main course for a cozy vegetarian dinner (just use a plant-based sausage).
Ingredients & Tools
- 1 lb mild Italian turkey sausage, casings removed
- 8 cups day-old rustic bread, cut into ¾-inch cubes (about a 1 lb loaf)
- 3 tbsp unsalted butter, plus more for greasing
- 1 large yellow onion, finely diced
- 3 celery stalks, finely diced
- 2 medium crisp apples (like Honeycrisp or Granny Smith), peeled and diced
- 3 cloves garlic, minced
- 2 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 ½ cups chicken or vegetable broth, plus more if needed
- 2 large eggs, lightly beaten
- ½ cup fresh parsley, chopped
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Tools: A large skillet, a large mixing bowl, a 9×13 inch baking dish (or similar 3-quart casserole dish), and aluminum foil.
Using day-old bread is a little secret here—it holds its shape much better and absorbs the liquid perfectly without turning to mush. And don’t shy away from the fresh herbs; they really make a difference, offering a brighter, more aromatic flavor than dried.
Serves: 8-10 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Your Bread Choice Matters. A sturdy, rustic loaf like sourdough, ciabatta, or a French baguette works best. Avoid super soft, pre-sliced sandwich bread as it can become gummy. Stale bread is ideal, but if yours is fresh, you can dry the cubes out on a baking sheet in a 300°F oven for 10-15 minutes.
- To Peel or Not to Peel the Apples? I usually peel them for a more uniform texture, but leaving the peel on is totally fine if you prefer! It adds a bit of color and fiber. Just make sure to give them a good wash.
- What Kind of Sausage is Best? Mild Italian turkey sausage gives you that classic, herby flavor without too much heat. If you like a kick, feel free to use hot Italian turkey sausage. You can also use pork sausage, but the turkey keeps it a bit lighter.
- Don’t Skip Sautéing the Veggies. This step isn’t just about softening them; it’s about building a flavor foundation. Taking the time to cook the onions and celery until they’re soft and sweet is a game-changer for the overall taste of the stuffing.
How to Make Turkey Sausage and Apple Stuffing
Step 1: Prepare the Bread Base. Start by placing your cubed bread into a very large mixing bowl. You need plenty of room to toss everything together later. If your bread isn’t already a day old, now’s the time to toast the cubes lightly to dry them out. This ensures they’ll absorb the broth beautifully instead of disintegrating.
Step 2: Cook the Sausage. Heat a large skillet over medium-high heat. Add the turkey sausage (casings removed) and cook, breaking it up with a spoon, until it’s browned and cooked through, about 6-8 minutes. Using a slotted spoon, transfer the cooked sausage to the bowl with the bread, leaving the drippings in the skillet. Those drippings are flavor gold!
Step 3: Sauté the Aromatics. Reduce the heat to medium and add the 3 tablespoons of butter to the skillet with the sausage drippings. Once melted, add the diced onion and celery. Cook, stirring occasionally, until they’ve softened and the onion is translucent, about 8-10 minutes. You’ll notice the most wonderful smell—that’s the flavor building. Now, add the diced apples and minced garlic, and cook for another 2-3 minutes until the garlic is fragrant.
Step 4: Combine the Herbaceous Goodness. Stir the fresh sage and thyme into the skillet with the apple and vegetable mixture. Cook for just one more minute to wake up the herbs. Then, scrape the entire contents of the skillet—butter, veggies, apples, and all—over the bread and sausage in the mixing bowl. The bread will start to look a little glossy and smell incredible.
Step 5: Create the Binding Liquid. In a separate medium bowl or a large measuring cup, whisk together the 1 ½ cups of broth and the two beaten eggs. This mixture is what will bind the stuffing together and give it that classic, moist-yet-structured texture. Pour this liquid over the bread mixture in the large bowl.
Step 6: The Big Toss. Now for the fun part! Add the chopped parsley, salt, and pepper. Using a large spoon or (clean) hands, gently toss everything together until the bread cubes are evenly coated with the liquid and all the ingredients are well distributed. Be gentle—you don’t want to smash the bread. The mixture should look moist but not soupy. If it seems dry, add a splash more broth.
Step 7: Bake to Perfection. Preheat your oven to 375°F (190°C). Butter your 9×13 inch baking dish generously. Transfer the stuffing mixture to the dish and press it down gently into an even layer. Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the stuffing and cooks the egg.
Step 8: Get That Crispy Top. After 30 minutes, carefully remove the foil. The stuffing should be hot and set. Return the dish to the oven, uncovered, for another 15-20 minutes, or until the top is golden brown and crisp to your liking. Let it rest for about 10 minutes before serving—this helps it set and makes it easier to scoop.
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey or Chicken — This is the obvious, and utterly perfect, pairing. The stuffing soaks up the gravy and complements the savory meat beautifully.
- Pork Tenderloin with a Mustard Glaze — The sweetness of the apples in the stuffing pairs wonderfully with the savory, slightly tangy flavor of pork.
- Garlic Mashed Potatoes and Green Bean Almondine — For a full feast plate, these classic sides create a harmonious and comforting meal.
Drinks
- A Crisp Chardonnay or Pinot Gris — The slight acidity and fruit notes in these wines cut through the richness of the sausage and complement the apple flavors.
- A Malty Brown Ale or Amber Ale — The caramel and toasty notes in these beers mirror the flavors in the stuffing and provide a lovely balance.
- Sparkling Apple Cider — A non-alcoholic option that’s festive and echoes the apple ingredient, making the whole meal feel cohesive.
Something Sweet
- Simple Apple Galette — Continue the apple theme with a rustic, easy-to-make dessert that feels elegant but isn’t fussy.
- Pumpkin Cheesecake — The creamy, spiced flavor of pumpkin cheesecake is a classic fall finale that follows this hearty stuffing perfectly.
- Dark Chocolate Pots de Crème — For a rich, decadent, and make-ahead option that provides a deep, contrasting flavor to the meal.
Top Mistakes to Avoid
- Mistake: Using fresh, soft bread. This is the number one reason for mushy stuffing. Fresh bread doesn’t have the structure to absorb the liquid properly and just turns into a paste. Stale or lightly toasted bread is non-negotiable for the perfect texture.
- Mistake: Not seasoning the mixture enough. Bread is a blank canvas and needs seasoning! Taste the mixture before it goes in the oven (the eggs are raw, but you can taste a little bit of the bread/veg mix). If it tastes a bit bland, add a pinch more salt and pepper.
- Mistake: Packing the stuffing down too tightly. When you transfer it to the baking dish, just press it down gently. If you pack it in, it can become dense and stodgy instead of light and fluffy with crispy bits.
- Mistake: Skipping the foil-covered baking time. The covered baking time is crucial for cooking the egg binding and heating the stuffing through evenly. If you go straight to uncovered baking, the top can burn before the center is cooked.
Expert Tips
- Tip: Make it a day ahead. You can assemble the entire stuffing the day before, cover it tightly, and keep it in the refrigerator. Let it sit on the counter for 30 minutes before baking, then add about 5-10 minutes to the covered baking time since it will be cold.
- Tip: Add some crunch. For an extra layer of texture, stir in ½ cup of toasted pecans or walnuts when you add the parsley. The nuttiness is a fantastic addition.
- Tip: Use the drippings. If you’re roasting a turkey or chicken, substitute some of the pan drippings for the butter when sautéing the vegetables. This adds an incredible depth of flavor.
- Tip: Get creative with the bread. A mix of breads can be wonderful! Try using mostly rustic white bread with a cup or two of cornbread cubes for a slightly sweet, Southern twist.
FAQs
Can I make this stuffing vegetarian?
Absolutely! It’s an easy swap. Simply omit the turkey sausage and use a plant-based sausage alternative, or add an extra cup of chopped mushrooms sautéed with the onions and celery for a meaty texture. Just be sure to use vegetable broth instead of chicken broth to keep it fully vegetarian. The apples and herbs will still give it tons of flavor.
How should I store leftovers, and how long do they last?
Leftovers are a true gift! Let the stuffing cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven at 350°F (covered with foil) for the best texture, or in the microwave for a quick fix. The crispy top will soften, but the flavor will still be fantastic.
Can I freeze this Turkey Sausage and Apple Stuffing?
You can, yes. Freeze it after baking and cooling, tightly wrapped, for up to 3 months. Thaw it overnight in the refrigerator before reheating. I find it’s best to reheat it in the oven (covered, then uncovered for a few minutes to re-crisp the top) to restore its texture as much as possible.
My stuffing turned out a bit dry. What happened?
This usually means the bread was too dry to begin with or there wasn’t quite enough liquid. Next time, after tossing everything, let the mixture sit for 10-15 minutes before baking. This gives the bread more time to absorb the broth. You can also add a few more tablespoons of broth if it still looks dry before it goes into the oven.
Can I cook this stuffing inside the turkey?
You can, but I personally prefer baking it separately for food safety and texture reasons. Cooking it inside the bird requires careful temperature checking to ensure it reaches 165°F, and it can often become quite soggy. Baking it in a dish gives you control over the moistness and that desirable crispy top.
Turkey Sausage And Apple Stuffing
My ultimate Turkey Sausage & Apple Stuffing recipe! Savory sausage, sweet apples & fresh herbs create a holiday-worthy side dish that's surprisingly easy. Get the step-by-step guide.
Ingredients
Ingredients
-
1 lb mild Italian turkey sausage, casings removed
-
8 cups day-old rustic bread, cut into ¾-inch cubes (about a 1 lb loaf)
-
3 tbsp unsalted butter (plus more for greasing)
-
1 large yellow onion (finely diced)
-
3 celery stalks (finely diced)
-
2 medium crisp apples (like Honeycrisp or Granny Smith, peeled and diced)
-
3 cloves garlic (minced)
-
2 tsp fresh sage (finely chopped)
-
1 tsp fresh thyme leaves
-
1.5 cups chicken or vegetable broth (plus more if needed)
-
2 large eggs (lightly beaten)
-
0.5 cup fresh parsley (chopped)
-
0.75 tsp kosher salt
-
0.5 tsp freshly ground black pepper
Instructions
-
Prepare the Bread Base. Start by placing your cubed bread into a very large mixing bowl. You need plenty of room to toss everything together later. If your bread isn't already a day old, now's the time to toast the cubes lightly to dry them out. This ensures they'll absorb the broth beautifully instead of disintegrating.01
-
Cook the Sausage. Heat a large skillet over medium-high heat. Add the turkey sausage (casings removed) and cook, breaking it up with a spoon, until it's browned and cooked through, about 6-8 minutes. Using a slotted spoon, transfer the cooked sausage to the bowl with the bread, leaving the drippings in the skillet. Those drippings are flavor gold!02
-
Sauté the Aromatics. Reduce the heat to medium and add the 3 tablespoons of butter to the skillet with the sausage drippings. Once melted, add the diced onion and celery. Cook, stirring occasionally, until they've softened and the onion is translucent, about 8-10 minutes. You'll notice the most wonderful smell—that's the flavor building. Now, add the diced apples and minced garlic, and cook for another 2-3 minutes until the garlic is fragrant.03
-
Combine the Herbaceous Goodness. Stir the fresh sage and thyme into the skillet with the apple and vegetable mixture. Cook for just one more minute to wake up the herbs. Then, scrape the entire contents of the skillet—butter, veggies, apples, and all—over the bread and sausage in the mixing bowl. The bread will start to look a little glossy and smell incredible.04
-
Create the Binding Liquid. In a separate medium bowl or a large measuring cup, whisk together the 1 ½ cups of broth and the two beaten eggs. This mixture is what will bind the stuffing together and give it that classic, moist-yet-structured texture. Pour this liquid over the bread mixture in the large bowl.05
-
The Big Toss. Now for the fun part! Add the chopped parsley, salt, and pepper. Using a large spoon or (clean) hands, gently toss everything together until the bread cubes are evenly coated with the liquid and all the ingredients are well distributed. Be gentle—you don't want to smash the bread. The mixture should look moist but not soupy. If it seems dry, add a splash more broth.06
-
Bake to Perfection. Preheat your oven to 375°F (190°C). Butter your 9x13 inch baking dish generously. Transfer the stuffing mixture to the dish and press it down gently into an even layer. Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the stuffing and cooks the egg.07
-
Get That Crispy Top. After 30 minutes, carefully remove the foil. The stuffing should be hot and set. Return the dish to the oven, uncovered, for another 15-20 minutes, or until the top is golden brown and crisp to your liking. Let it rest for about 10 minutes before serving—this helps it set and makes it easier to scoop.08
