Sausage and Apple Stuffing Recipe

Name: Sausage and Apple Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks plus 3 tablespoons butter, divided; 2 cups water; 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's; 1 pound pork sausage (not links); 1 large onion, diced; 3 cloves garlic, minced; 2 stalks celery, diced; 1 teaspoon dried thyme leaves; 1 teaspoon dried sage leaves; 1 cup chopped walnuts; 3 medium apples, cored, sliced; 2 to 3 cups homemade giblet stock or low sodium canned chicken broth

Servings: persons

2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2 to 3 cups homemade giblet stock or low sodium canned chicken broth

1
In a large pot melt 2 sticks butter in water.
2
When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
3
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage.
4
With a wooden spoon break up sausage and saute until lightly browned and cooked through.
5
Transfer sausage to paper towels to drain.
6
In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender.
7
Add walnuts and saute for 1 minute.
8
Add apples and saute for one minute more.
9
Remove from heat.
10
Combine cornbread stuffing with sauteed ingredients and stuff turkey.
11
Roast turkey as usual.
12
Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour.
13
Remove foil and bake until top is lightly browned, about 15 minutes more.

1050

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sticks plus 3 tablespoons butter, divided, 2 cups water, 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's, 1 pound pork sausage (not links), and more.

Yes, Sausage and Apple Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Apple Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions