Why You’ll Love This Turkey Sausage and Apple Stuffing
- It’s a total flavor bomb. The savory, slightly fennel-spiced turkey sausage pairs so beautifully with the sweet, tender apples and the aromatic sage and thyme. Every single bite is balanced and interesting.
- The textures are absolutely perfect. We’re aiming for a stuffing that’s moist and tender on the inside, with those delightfully crispy, golden-brown edges on top. It’s that contrast that keeps you going back for just one more spoonful.
- It’s surprisingly versatile. While it’s a star at Thanksgiving, this stuffing is a fantastic side for a weeknight roast chicken or pork chops. It brings a touch of holiday comfort to any ordinary Tuesday.
- It makes your kitchen smell incredible. Honestly, the aroma of sausage, onions, celery, and herbs sautéing together is one of life’s simple, great pleasures. It’s the smell of anticipation.
Ingredients & Tools
- 1 lb mild Italian turkey sausage, casings removed
- 8 cups day-old rustic bread, cut into ½-inch cubes (about a 1 lb loaf)
- 3 tbsp unsalted butter, plus more for greasing
- 1 large yellow onion, finely diced
- 3 stalks celery, 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 turkey broth, low sodium
- 2 large eggs, lightly beaten
- ½ cup fresh parsley, chopped
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Tools: Large skillet, large mixing bowl, 9×13 inch baking dish (or similar 3-quart capacity dish), wooden spoon
A quick note on the bread—using day-old, slightly stale bread is key here. It’s sturdier and soaks up the broth and egg mixture without turning to complete mush, giving you that perfect texture. And don’t stress about the apple variety; a sweeter apple adds more contrast, while a tart one holds its shape beautifully.
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 good, sturdy loaf like sourdough, ciabatta, or a rustic French bread works best. Avoid super soft, pre-sliced sandwich bread, as it can become gummy. Letting the cubed bread sit out on a sheet tray for a few hours (or overnight) to stale up is the real pro move.
- Don’t skip browning the sausage. This isn’t just about cooking the meat through; it’s about building flavor. Those little browned bits (the fond) left in the pan after you cook the sausage are pure gold. They’ll deglaze and add incredible depth to the entire dish.
- Dice your veggies and apples evenly. You want everything to cook at the same rate. A fine, consistent dice for the onion and celery ensures they soften properly and distribute their flavor throughout every single bite.
- Taste your broth. Since broths can vary wildly in saltiness, it’s a good idea to taste yours before adding the salt in the recipe. If your broth is already quite salty, you might want to reduce the added salt a touch.
How to Make Turkey Sausage and Apple Stuffing
Step 1: First, preheat your oven to 375°F (190°C). Generously butter your 9×13-inch baking dish and set it aside. Now, if your bread isn’t already quite stale, spread the cubes out on a large baking sheet and pop them in the preheating oven for about 10 minutes, just to dry them out. You’re not looking for color, just a loss of moisture. Let them cool slightly.
Step 2: Time to cook the sausage. Heat a large skillet over medium-high heat. Add the turkey sausage (casings removed) and cook, breaking it up with a wooden spoon, until it’s nicely browned and cooked through. This should take about 7-8 minutes. Using a slotted spoon, transfer the cooked sausage to a large mixing bowl, leaving any rendered fat behind in the skillet.
Step 3: In that same skillet, reduce the heat to medium and add the 3 tablespoons of butter. Once it’s melted, add the diced onion and celery. Sauté them, stirring occasionally, until they’ve softened and the onion is becoming translucent, about 6-7 minutes. You’ll notice the most wonderful aroma starting to fill your kitchen.
Step 4: Now, stir in the diced apples and minced garlic. Cook for another 3-4 minutes, just until the apples begin to soften slightly and the garlic is fragrant. You don’t want the apples to turn to mush—they should still have a little bite. Stir in the fresh sage and thyme and cook for one more minute to wake up the herbs.
Step 5: Scrape the entire contents of the skillet—butter, veggies, and apples—into the large mixing bowl with the cooked sausage. Add the dried bread cubes and the fresh parsley. Now, gently toss everything together. The goal here is to distribute the sausage and veggie mixture evenly throughout the bread without breaking the cubes up too much.
Step 6: In a separate medium bowl or a large measuring cup, whisk together the chicken broth and the two beaten eggs until they’re fully combined. Slowly pour this wet mixture over the bread and sausage mixture in the large bowl. Using a large spoon or your hands (clean hands are the best tool here!), gently toss and fold everything together. You want every bread cube to get a little moistened. Let this mixture sit for about 10 minutes. This is a crucial resting period—it allows the bread to fully absorb the liquid.
Step 7: After it has rested, transfer the stuffing mixture to your prepared baking dish and spread it out into an even layer. Don’t press it down too firmly—you want to keep it a bit loose so the hot air can circulate and create those lovely crispy bits.
Step 8: Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, carefully remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and crisp around the edges. You can test for doneness by inserting a knife into the center; it should feel hot and the stuffing should be set.
Step 9: Take the stuffing out of the oven and let it rest for about 10 minutes before serving. This rest time allows the structure to set a bit, making it easier to scoop out neat portions. Dig in while it’s warm!
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey — This is the obvious, glorious pairing. The stuffing’s savory-sweet profile complements the mild, juicy turkey perfectly, and it’s just… tradition.
- Pork Loin with Mustard Glaze — The apples and sausage in the stuffing are natural friends with pork. A simple roasted pork loin makes for a fantastic, slightly more elegant centerpiece.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the stuffing beautifully, balancing the whole plate.
Drinks
- A Crisp Chardonnay or Pinot Gris — A white wine with a little body and acidity can stand up to the savory notes without overpowering the delicate apple and herb flavors.
- Apple Cider Mimosas — For a brunch vibe, mix sparkling wine with a splash of good-quality apple cider. It’s festive and echoes the apple in the dish.
- Amber Ale or Brown Ale — The maltiness of these beers complements the toasted bread and sausage, creating a really cozy, satisfying combination.
Something Sweet
- Simple Pear and Ginger Crumble — Staying with the fruit theme, a warm pear crumble feels like a natural, comforting progression after the savory main event.
- Pumpkin Cheesecake — The spices in the cheesecake will harmonize with the herbs in the stuffing, making for a seamless transition from dinner to dessert.
- Dark Chocolate Bark with Sea Salt — Sometimes you just need a little bite of something rich and dark to finish the meal. It’s a simple, elegant way to end.
Top Mistakes to Avoid
- Mistake: Using fresh, soft bread. This is the number one reason for soggy, mushy stuffing. Stale bread is essential because it acts like a sponge, absorbing the liquid without disintegrating. If you’re in a pinch, toasting the cubes is a lifesaver.
- Mistake: Pouring all the liquid in at once and not mixing thoroughly. You need to pour the broth-egg mixture slowly and toss everything very well to ensure even distribution. Dry pockets of bread are a real bummer.
- Mistake: Skipping the rest time before baking. That 10-minute soak is not optional! It gives the bread time to drink up the liquid, which is what gives you a cohesive, moist (but not wet) final texture.
- Mistake: Packing the stuffing down tightly in the dish. You want a fluffy, textured stuffing, not a dense brick. A light, even layer is what you’re after for the perfect crisp-to-tender ratio.
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. Just add about 10-15 minutes to the covered baking time since it will be going into the oven cold. This is a huge time-saver for holiday meals.
- Tip: Add a splash of apple cider to the broth. For an extra layer of apple flavor, substitute ¼ cup of the chicken broth with apple cider. It amplifies the fruitiness in a really subtle, lovely way.
- Tip: Get creative with add-ins. Once you’ve mastered the base recipe, feel free to experiment. A handful of dried cranberries or cherries adds a nice tart pop, and some chopped toasted pecans or walnuts introduce a wonderful crunch.
- Tip: For extra crispy top, use the broiler. If your stuffing is baked through but you want an even more golden, crackly top, pop it under the broiler for the last minute or two. Watch it like a hawk—it can burn in seconds!
FAQs
Can I use a different type of sausage?
Absolutely! Mild Italian pork sausage will work beautifully and is a bit more traditional, offering a richer flavor. If you like heat, a spicy Italian turkey or chicken sausage would be fantastic. Just keep in mind that if the sausage is in casings, you’ll need to remove them before browning. The key is to use a sausage that’s well-seasoned with herbs like fennel and garlic.
Can I make this stuffing vegetarian?
You sure can. Simply omit the turkey sausage and use a plant-based sausage alternative if you like, or add more texture with ingredients like sautéed mushrooms and chopped toasted walnuts. Use vegetable broth instead of chicken broth to keep it fully vegetarian. You might want to add a touch more butter or a splash of olive oil to make up for the fat lost from the sausage.
How should I store leftovers and how long do they last?
Let the stuffing cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it in the oven at 350°F (175°C) for best results (covering it with foil for the first part of reheating to prevent drying out). The microwave works in a pinch, but the oven will help restore some of the crispy texture on top.
Can I freeze this stuffing?
Yes, this stuffing freezes very well. Cool it completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. I recommend reheating it in the oven, as mentioned above, to bring back its best texture.
My stuffing turned out a bit dry. What happened?
This usually happens if the bread was too dry to begin with (over-toasted or very stale) or if it was baked for a little too long. Next time, you can try adding an extra ¼ to ½ cup of broth to the mixture. Also, make sure your baking dish is the right size—if it’s too large, the stuffing will be spread too thin and dry out more quickly. The foil cover during the first part of baking is crucial for trapping steam and cooking the stuffing through without losing all its moisture.
Turkey Sausage And Apple Stuffing
My ultimate Turkey Sausage & Apple Stuffing recipe! Savory sausage, sweet apples & herbs create the perfect side dish for Thanksgiving or any cozy meal. Easy, delicious comfort food.
Ingredients
Ingredients
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1 lb mild Italian turkey sausage (casings removed)
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8 cups day-old rustic bread (cut into ½-inch cubes (about a 1 lb loaf))
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3 tbsp unsalted butter (plus more for greasing)
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1 large yellow onion (finely diced)
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3 stalks celery (finely diced)
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2 medium crisp apples (like Honeycrisp or Granny Smith, peeled and diced)
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3 cloves garlic (minced)
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2 tsp fresh sage (finely chopped)
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1 tsp fresh thyme leaves
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1.5 cups chicken or turkey broth (low sodium)
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2 large eggs (lightly beaten)
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0.5 cup fresh parsley (chopped)
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0.75 tsp kosher salt
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0.5 tsp freshly ground black pepper
Instructions
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First, preheat your oven to 375°F (190°C). Generously butter your 9x13-inch baking dish and set it aside. Now, if your bread isn't already quite stale, spread the cubes out on a large baking sheet and pop them in the preheating oven for about 10 minutes, just to dry them out. You're not looking for color, just a loss of moisture. Let them cool slightly.01
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Time to cook the sausage. Heat a large skillet over medium-high heat. Add the turkey sausage (casings removed) and cook, breaking it up with a wooden spoon, until it's nicely browned and cooked through. This should take about 7-8 minutes. Using a slotted spoon, transfer the cooked sausage to a large mixing bowl, leaving any rendered fat behind in the skillet.02
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In that same skillet, reduce the heat to medium and add the 3 tablespoons of butter. Once it's melted, add the diced onion and celery. Sauté them, stirring occasionally, until they've softened and the onion is becoming translucent, about 6-7 minutes. You'll notice the most wonderful aroma starting to fill your kitchen.03
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Now, stir in the diced apples and minced garlic. Cook for another 3-4 minutes, just until the apples begin to soften slightly and the garlic is fragrant. You don't want the apples to turn to mush—they should still have a little bite. Stir in the fresh sage and thyme and cook for one more minute to wake up the herbs.04
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Scrape the entire contents of the skillet—butter, veggies, and apples—into the large mixing bowl with the cooked sausage. Add the dried bread cubes and the fresh parsley. Now, gently toss everything together. The goal here is to distribute the sausage and veggie mixture evenly throughout the bread without breaking the cubes up too much.05
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In a separate medium bowl or a large measuring cup, whisk together the chicken broth and the two beaten eggs until they're fully combined. Slowly pour this wet mixture over the bread and sausage mixture in the large bowl. Using a large spoon or your hands (clean hands are the best tool here!), gently toss and fold everything together. You want every bread cube to get a little moistened. Let this mixture sit for about 10 minutes. This is a crucial resting period—it allows the bread to fully absorb the liquid.06
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After it has rested, transfer the stuffing mixture to your prepared baking dish and spread it out into an even layer. Don't press it down too firmly—you want to keep it a bit loose so the hot air can circulate and create those lovely crispy bits.07
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Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, carefully remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and crisp around the edges. You can test for doneness by inserting a knife into the center; it should feel hot and the stuffing should be set.08
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Take the stuffing out of the oven and let it rest for about 10 minutes before serving. This rest time allows the structure to set a bit, making it easier to scoop out neat portions. Dig in while it's warm!09
