The holiday season has officially begun! I’ve been diligently decorating the house for Christmas and pulling out all of my favorite recipes.(Did I mention I have a lot of favorite recipes? Lol!) One of my favorite comfort foods is this Savory Sausage and Apple Stuffing! I could eat it all by itself!
Perfectly seasoned bread cubes and hearty sausage are balanced with pops of fresh, Granny Smith apple and sweet, dried cranberries. It’s a great side dish for any of your holiday meals. Another thing I love about this dish is that you can easily make it a couple days ahead and pop it into the oven when you are ready to entertain!
How to Make Savory Sausage and Apple Stuffing
Preheat the oven to 350°F. Grease a 9×13 casserole dish. Set aside.
Heat a large stockpot over medium heat. Add 4 Tbsp. butter. Once melted, add the onion and celery.
Sauté for 2-3 minutes until it starts to soften. Add the sausage. Cook sausage, breaking it up into small pieces until no longer pink.
Add the sage, rosemary, thyme, pepper, and parsley. Sauté for an additional 2 minutes. Add the broth and bring to a boil.
Turn off heat and add the seasoned stuffing cubes, chopped apples, and dried cranberries. Toss the stuffing mixture to combine well. Let cool slightly (about 5 minutes) and add the egg. Toss once more to combine.
Pour the stuffing into the greased casserole dish. Cover with foil and bake for 40 minutes. Then uncover and bake for an additional 15 minutes.
Note: You can prepare the stuffing a day ahead (without the egg) and refrigerate. The day of, bake stuffing at 350°F. You may need to bake for an additional 15-20 minutes.
Savory Sausage and Apple Stuffing
Ingredients
Ingredients:
- 1 12 oz. package of dried seasoned stuffing cubes (I like sage and onion)
- 1 lb. ground pork or turkey sausage Breakfast sausage works great!
- 1 onion chopped
- 1 cup celery chopped (2 ribs)
- 1 Granny Smith apple cored and chopped
- 2 cups chicken or turkey broth
- 4 Tbsp. butter
- 1 Tbsp. fresh sage minced
- 1 ½ tbsp. fresh rosemary minced
- 1 tsp. dried thyme
- ½ tsp. pepper
- ⅓ cup fresh parsley minced
- ¾ cup dried cranberries
- 1 egg lightly beaten
Instructions
Instructions:
- Preheat the oven to 350°F. Grease a 3.5 quart or 9×13 casserole dish. Set aside.
- Heat a large stockpot over medium heat. Add 4 Tbsp. butter. Once melted, add the onion and celery. Sauté for 2-3 minutes until it starts to soften. Add the sausage. Cook sausage, breaking it up into small pieces until no longer pink.
- Add the sage, rosemary, thyme, pepper, and parsley. Sauté for an additional 2 minutes. Add the broth and bring to a boil.
- Turn off heat and add the seasoned stuffing cubes, chopped apples, and dried cranberries. Toss the stuffing mixture to combine well. Let cool slightly (about 5 minutes) and add the egg. Toss once more to combine.
- Pour the stuffing into the greased casserole dish. Cover with foil and bake for 40 minutes. Then uncover and bake for an additional 15 minutes.