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Apple/Sausage Stuffing: A Holiday Favorite for Two

User Rating 5 Star Rating (1 Review)


Apple/Sausage Stuffing

Apple/Sausage Stuffing

Copyright 2008 Kevin D Weeks
This recipe for stuffing (or dressing as we say in the South) features Italian sausage, apples, and raisins and is specifically intended to complement my recipe for Apple-brined Turkey for Two. You can prep the bread, sausage, and vegetables a day in advance and then store in separate sealed containers (don't refrigerate the bread cubes) until ready to combine and bake. (Larger image.) Serves 2 with leftovers.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes


  • 5 slices white bread; cut into 1/2-inch cubes (about 3 cups)*
  • 3 Tbsp. raisins
  • 1 1/4 - 1 1/2 cup low-sodium chicken or turkey broth; divided**
  • 4 Tbsp. unsalted butter; melted and divided
  • 2 tsp. rubbed sage; divided
  • 1 tsp. dried thyme; divided
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 1 link Italian sausage (about 4 oz.)***
  • 1/2 sm. stalk celery; coarsely chopped (about 1/4 cup)
  • 1/2 sm. onion; coarsely chopped (about 1/2 cup)
  • 1/2 sm. apple; peeled, cored and coarsely chopped (about 1/4 cup)
  • 1 garlic clove; finely chopped


1. Heat oven to 375 degrees. Soak raisins in a small bowl in 1/4 cup hot chicken broth.

2. Cut bread into 1/2-inch cubes. Toss in a bowl with 1 1/2 teaspoon sage, 3/4 teaspoon thyme, salt and pepper. Drizzle with 3 tablespoons butter.

3. Spread bread cubes on a baking sheet, and cook, stirring occasionally, until golden brown - about 12 minutes. Set aside to cool.

4. Remove casing from sausage and crumble into a medium skillet.

5. Place skillet over medium heat and cook sausage until just done - about 5 minutes. Remove sausage to a paper towel to drain.

6. Add remaining butter to skillet with sausage fat.

7. Add celery, onion, apple, 1/2 teaspoon sage, 1/4 teaspoon thyme, and a pinch of salt and pepper to skillet and cook, stirring occasionally, until onions and apples begin to brown - about 5 minutes. Stir in garlic and cook 1 minute longer.

8. Heat oven to 425 degrees.

9. In a large bowl combine bread, vegetable mixture, raisins (and soaking liquid) and sausage. Add 1 cup chicken broth, salt and pepper and toss to mix. Allow to sit for 10 minutes to fully absorb the broth. If you like a moister stuffing add more broth.

10. Scoop stuffing into a 1 quart baking dish and cover tightly with foil.

11. Bake for 30 minutes, then remove foil and cook another 15 minutes.

*Note 1: I recommend Pepperidge Farm Country White Bread. It's a sturdy bread that holds up well in stuffing. I also sometimes substitute a slice of Pepperidge Farm Whole Wheat for a slice of white.

**Note 2: Recipe for turkey broth.

***Note 3: You can use hot or sweet Italian sausage, whichever you prefer, or even American country sausage.

User Reviews

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 5 out of 5
Perfectly Delicious, Member gilfed

Just Loved it and was pleasantly surprised as usually I prefer stuffing baked in the turkey. It was wonderfully moist! I might not use sausage or just a little less next time, especially for those watching calories. I prepared the baking disih with spray oil for easy cleanup. Plenty for another meal leftovers. Suggestions - make day ahead if possible.

3 out of 3 people found this helpful.

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