5-Star Apple, Sausage, and Herb Stuffing Everyone Loves

Let me tell you about my absolute favorite holiday side dish – this Apple, Sausage, and Herb Stuffing that always disappears first at family dinners! It’s the perfect balance of sweet apples, savory sausage, and those fresh herbs that make your whole kitchen smell incredible. I’ve been making this recipe for years, tweaking it here and there until it became what my kids now call “the good stuffing” (which, coming from picky eaters, is high praise!). What I love most is how versatile it is – equally at home next to your Thanksgiving turkey or a simple weeknight roast chicken.

Why You’ll Love This Apple, Sausage, and Herb Stuffing

This stuffing isn’t just good—it’s knock-your-socks-off delicious, and here’s why:

• The sweet-tart apples balance perfectly with the rich sausage, while fresh herbs give it that “something special” taste
• It comes together in under an hour—most of which is hands-off baking time
• Works as both a holiday showstopper and an easy weeknight side
• The leftovers (if you have any!) taste even better the next day
• Simple ingredients you can find at any grocery store—no fancy cooking skills required

Trust me, after one bite, this will become your go-to stuffing recipe too!

Ingredients for Apple, Sausage, and Herb Stuffing

Here’s everything you’ll need to make this unforgettable stuffing – I promise it’s worth every single ingredient!

• 1 lb sausage (casings removed if needed – I prefer sweet Italian but use whatever you love!)
• 2 cups diced apples (peeled or unpeeled – I leave the skins on for extra texture and color)
• 4 cups bread cubes (day-old works best – that slightly stale texture soaks up all the flavors perfectly)
• 1/2 cup chopped onions (yellow or sweet onions both work great here)
• 1/2 cup chopped celery (don’t skip this – it adds such great crunch)
• 2 tbsp fresh sage (chopped – fresh makes ALL the difference, trust me)
• 1 tsp thyme (fresh or dried both work in a pinch)
• 1/2 tsp salt (adjust to taste after mixing everything)
• 1/4 tsp black pepper (freshly cracked is my preference)
• 1 cup chicken broth (low-sodium lets you control the salt level)
• 2 tbsp butter (salted or unsalted – your choice!)

See? Nothing crazy – just good, simple ingredients that come together to make something magical.

Equipment You’ll Need

Don’t worry—you probably already have everything needed for this stuffing! Here’s what I grab from my kitchen:

• A large skillet (for browning that delicious sausage)
• A 9×13 baking dish (or any oven-safe casserole dish)
• A mixing bowl (big enough to toss everything together)
• A wooden spoon (my trusty sidekick for stirring)
• A chef’s knife (for chopping all those fresh ingredients)

That’s it! No fancy gadgets required—just good old-fashioned cooking tools.

How to Make Apple, Sausage, and Herb Stuffing

Okay, let’s get cooking! This stuffing comes together in three simple steps that’ll fill your kitchen with the most incredible aromas. Follow along – I’ll walk you through each part so your stuffing turns out perfect every time.

Step 1: Cook the Sausage

First things first – preheat that oven to 350°F so it’s ready when we need it. Now grab your skillet and let’s brown that sausage! I like to remove the casings (if they’re there) and break the meat into small crumbles as it cooks. You’ll know it’s done when it’s nicely browned all over – about 5-7 minutes. If there’s excess grease, just drain it off (but leave about a tablespoon for flavor!). Set the sausage aside – we’ll come back to it soon.

Step 2: Sauté Vegetables and Apples

Using the same skillet (why dirty another pan?), melt your butter over medium heat. Toss in the onions and celery first – we want them soft but not mushy, about 3 minutes. Now add those beautiful diced apples, fresh sage, thyme, salt, and pepper. The apples just need about 3 minutes to soften slightly while soaking up all those herb flavors. Oh, and take a deep breath – doesn’t that smell amazing?

Step 3: Combine and Bake

Time to bring it all together! In your mixing bowl, combine the bread cubes, cooked sausage, and that fragrant apple-veggie mixture from the skillet. Pour the chicken broth over everything and mix gently but thoroughly – you want every bread cube to get some love. Transfer to your baking dish, spreading it evenly. Pop it in the oven for 30 minutes until the top turns that perfect golden brown and the edges get slightly crispy. That’s it – your masterpiece is ready!

Tips for Perfect Apple, Sausage, and Herb Stuffing

After making this stuffing more times than I can count, here are my can’t-miss tips for the best results every time:

• Bread matters: Stale bread absorbs flavors better – leave cubes out overnight or toast fresh bread lightly first
• Herb freshness: Rub dried herbs between your fingers before adding to wake up their oils
• Moisture check: The mixture should clump when squeezed – add broth by tablespoons if too dry
• Crispy top lover? Broil for the last 2 minutes (but watch closely!)
• Make ahead: Prepare up through mixing, then refrigerate overnight before baking

Remember – stuffing is forgiving! Trust your instincts and make it your own.

Variations of Apple, Sausage, and Herb Stuffing

One of the best things about this stuffing? It’s so easy to customize based on what you have or what your family loves! Here are some of my favorite twists:

• Turkey sausage for a lighter version (just as tasty!)
• Dried herbs when fresh aren’t available – use 1/3 the amount
• Toss in toasted walnuts or pecans for extra crunch
• Swap apples for pears when you want something different
• Add a handful of dried cranberries for festive color

See? Endless possibilities to make it your own!

Serving Suggestions

This stuffing shines next to roast turkey at Thanksgiving, but don’t wait for holidays – it’s fantastic with weeknight roast chicken too! For a pretty finish, sprinkle with fresh parsley. My family loves it with a drizzle of pan juices – pure comfort food magic!

Storage and Reheating

Here’s the good news – this stuffing tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use the oven (350°F for about 15 minutes) to bring back that perfect texture. A quick microwave zap works in a pinch, but you’ll lose that lovely crispy top – still delicious though!

Nutritional Information

Now, I’m no nutritionist, but here’s what I can tell you about this delicious stuffing! Keep in mind these numbers can change depending on the exact ingredients you use (especially the type of sausage and bread). For a standard serving (about 1 cup), you’re looking at roughly:

• 320 calories
• 18g fat (6g saturated)
• 28g carbs (3g fiber, 8g sugar)
• 12g protein

Not too shabby for something this flavorful! Just remember – portion sizes can sneak up on you because it’s so darn tasty. I always tell my family to enjoy it as part of a balanced meal, but honestly? Sometimes we just eat bowls of this as our main dish – no regrets!

FAQs About Apple, Sausage, and Herb Stuffing

Over the years, I’ve gotten so many great questions about this recipe – here are answers to the ones that come up most often!

Can I use dried herbs instead of fresh?
Absolutely! I prefer fresh, but dried work well too – just use about 1/3 the amount (so 2 tsp fresh sage becomes about 2/3 tsp dried). Crush them between your fingers first to release those yummy oils.

How can I make this vegetarian?
Easy swap! Skip the sausage and use veggie broth instead of chicken. For that meaty texture, try chopped mushrooms or even some meatless sausage crumbles (I’ve had great results with the Italian-style ones!).

What’s the best apple variety to use?
I love Honeycrisp or Granny Smith for their balance of sweetness and tartness, but really any firm baking apple works. Just avoid super soft varieties that’ll turn mushy.

Can I prepare this stuffing ahead of time?
You bet! Assemble everything up to the baking step, cover tightly, and refrigerate overnight. Add 5-10 minutes to the baking time since it’ll be cold from the fridge.

Why does my stuffing come out dry?
Probably not enough liquid! The bread should be moist but not soggy before baking. If it seems dry, mix in extra broth by the tablespoon until it clumps when squeezed.

Final Thoughts

Now it’s your turn—give this stuffing a try and let me know how it turns out! I promise, once you taste that perfect blend of sweet apples and savory sausage, you’ll be hooked just like my family is. Happy cooking!

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