Sausage, Apple, and Walnut Stuffing Recipe

Name: Sausage, Apple, and Walnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 large onion, finely diced; 3 ribs celery, finely diced; Kosher salt; 3 cloves garlic, smashed and finely diced; 1 pound spicy sausage, casing removed, broken up into bite-size chunks; 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice; 1 cup apple cider; 1/2 bunch sage, leaves finely chopped; 3/4 cup coarsely chopped walnuts; 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes; 2 to 3 cups chicken stock

Servings: persons

Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock

1
Coat a large saute pan, over medium heat, with olive oil and add the onions and celery.
2
Season with salt and cook until the veggies start to become soft and are very aromatic.
3
Add the garlic and cook for another 1 to 2 minutes.
4
Add the sausage and cook until the sausage browns.
5
Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes.
6
Sprinkle in the sage leaves and the walnuts and turn off the heat.
7
Preheat the oven to 350 degrees F.
8
Add the diced bread and toss together.
9
Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet.
10
Taste to check for seasoning and season with salt, if needed, (it does).
11
Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
12
Remove from the oven and serve.
13
MMMMM...stuffing!

322

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

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: Extra-virgin olive oil, 1 large onion, finely diced, 3 ribs celery, finely diced, Kosher salt, and more.

Yes, Sausage, Apple, and Walnut 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, Apple, and Walnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions