Sausage Apple Stuffing
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
689 kcal
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Course
Side Dish
Sausage Apple Stuffing
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Hearty bits of Italian sausage are combined with thick cubes of rustic bread, crisp apple pieces, fresh herbs and toppings then baked in a spice-filled, savory broth.
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Ingredients
- 1 lb Italian sausage
- 3 Granny Smith apples peeled and diced
- 1 loaf Rustic bread about 8 cups
- 1 cup onion diced
- 2 talks celery chopped
- 2 cloves garlic minced
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans chopped
- 2 teaspoons fresh thyme chopped
- 1 teaspoon fresh sage chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups chicken broth
- 1/4 cup unsalted butter melted
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Grease a casserole baking dish and set aside. Grab a separate large baking sheet. Add the cubed bread to the baking sheet. Drizzle with olive oil and toss together until evenly coated. Spread the pieces out so they don’t touch and pop in the oven to bake for 10-15 minutes, until crispy. Toss bread halfway through if needed. Set aside.
- Grab a large skillet and heat over medium heat. Add the Italian sausage to the skillet and cook until browned. Transfer browned sausage to a dish and set aside. Add diced onion, diced celery and garlic to the same skillet and saute for 5 minutes. Add the apples and stir to combine. Cook for 5 more minutes, stirring every so often. Once the apples are slightly softened, remove the skillet from heat.
- In a separate mixing bowl, add the toasted bread cubes, browned sausage, sauteed apples and veggies, dried cranberries, pecans, thyme, sage, cinnamon and nutmeg. Evenly pour the melted butter on top of everything then add the broth. Stir everything together gently until evenly moist, not soggy. Add salt and pepper then fold together. Let sit for 5 minutes.
- Pour the mixture into the prepared casserole dish. Wrap the top of the dish in foil, then bake in the 350°F preheated oven for 30 minutes. Take the dish out of the oven and remove the foil. Bake for 15 more minutes or until gold and crisp on top. Remove and let cool for 5 minutes. Serve warm and enjoy!
Notes
- Storage - You can store the leftover stuffing in an airtight container in the fridge for up to 3 days. You can also portion out servings and freeze them in the fridge for up to 3 months. To reheat, microwave or pop back in the oven at 350°F until warmed through. You can add a splash of broth to the leftover stuffing if it’s dry.
- Storage - You can store the leftover stuffing in an airtight container in the fridge for up to 3 days. You can also portion out servings and freeze them in the fridge for up to 3 months. To reheat, microwave or pop back in the oven at 350°F until warmed through. You can add a splash of broth to the leftover stuffing if it’s dry.
- You can also prepare the stuffing a day ahead of time. Just combine everything, add it to the baking dish, cover and refrigerate the day before. Pop it in the oven when you’re ready to bake it the next day.
- You can also prepare the stuffing a day ahead of time. Just combine everything, add it to the baking dish, cover and refrigerate the day before. Pop it in the oven when you’re ready to bake it the next day.
Nutrition Information
Show Details
Calories
689kcal
(34%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
50g
(77%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
0.4g
Cholesterol
59mg
(20%)
Sodium
944mg
(39%)
Potassium
430mg
(12%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
287IU
(6%)
Vitamin C
7mg
(8%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 50g | 77% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 944mg | 39% |
| Potassium | 430mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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