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    Home > Recipes > Side Dishes

    Apple Sage Sausage Stuffing

    Published: Nov 21, 2014 | Updated: Oct 31, 2022

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    Apple Sage Sausage Stuffing Purple Border
    Apple Sage Sausage Stuffing Comfort

    This Apple Sage Sausage Stuffing is a sensational side dish! It has something for everyone! A little sweetness from the apples, a little spice from the spicy Italian chicken sausage, tons of savory flavors from aromatics and fresh herbs, and a little crunch from toasted pecans!

    Jump to Recipe
    Apple Sage Sausage Stuffing spoonful

    I'm just gunna throw this out there and you can do with it what you will...This Apple Sage Sausage Stuffing is the best stuffing that I have ever had. You could probably overcook your turkey and all anyone will talk about is this stuffing.

    It makes a phenomenal Thanksgiving Side Dish but it is equally delicious the rest of the year served with a simple roasted chicken and some roasted Brussels Sprouts. If you are one of those "in for a penny, in for a pound people," (welcome, friend!) then this stuffing is amazing with my Mushroom Pork Chops. Might as well add some creamy mashed potatoes, right? Just to make sure none of that sauce goes to waste!

    Table of Contents
    • How to make a flavorful Stuffing?
    • Ingredients
    • Variations on Apple Sage Sausage Stuffing
    • Frequently Asked Questions
    • What to serve with Apple Sage Sausage Stuffing?
    • Chef Lindsey's Recipe Tips
    • Recipe
    • Comments
    YouTube video

    How to make a flavorful Stuffing?

    Goodbye bland, dry stuffing. Welcome home, the good stuff.

    • Aromatics: Don’t skimp on the aromatics! Gently cooking leeks and onions mellows and develops their flavors. The extra step is worth it.
    • Fresh Herbs: I use a mixture of fresh thyme, rosemary and sage to amplify the flavors of this stuffing. Fresh herbs have more flavor than dried, so I always take the time to chop them fresh.
    • Moisture: Adding both apple cider and chicken stock adds moisture and a complexity of flavor. The apple cider also adds a little warming spice and sweetness. (My homemade chicken stock tutorial is a must-use this holiday season!)
    • Sausage: Sausage is a powerful flavor but it really adds to the dish. You could omit it if you prefer and this would still be a delicious stuffing.
    • Taste & Season: After mixing everything together except the egg, taste the stuffing. Add additional kosher salt or black pepper as needed. Chicken stock varies in saltiness, so tasting along the way will ensure an incredibly flavorful stuffing that isn’t overly salted.

    Ingredients

    • Day old Rustic Bread: Calling all leftovers! This is a phenomenal way to use leftover sourdough bread but any crusty Italian loaf or French bread will do. Drying the bread out for a day allows it to absorb more moisture and take on a new flavor.
    • Butter: Unsalted butter allows you to control how much salt is going into the Apple Sage Sausage Stuffing, so you can salt it just how you like it.
    • Yellow Onions: Yellow Onions are a bit milder than white onions. They still pack all that powerful onion flavor! White onions can also be used interchangeably.
    • Leeks: Leeks are a phenomenal way to add complex flavor to any dish. To prepare, slice off the leafy green tops and save for stock. Cut the white stems in half length-wise and rinse with cold water between each layer. There is often dirt hiding in there!
    • Apples: Apples add a little sweetness and crunch to savory dishes. Depending on the variety you choose they can also add a bit of acidity. I use Granny Smith for this dish!
    • Kosher Salt: Kosher salt brings out all the other flavors and pulls everything together. Adjust to your preference but I wouldn’t suggest omitting.
    • Cracked Black Pepper: Freshly cracked black pepper will add a little depth and heat if you add enough to your Apple Sage Sausage Stuffing! It is completely to your taste.
    • Fresh Thyme: Prepare fresh thyme by picking the delicate leaves off the stem. You can try running your thumb and forefinger down the stem to remove as many as possible, but picking thyme, unfortunately, takes some time.
    • Fresh Rosemary: Prepare fresh rosemary by picking the leaves off the stems. I run my thumb and pointer-finger down the thick stem from the top to bottom. This removes most of the leaves. Then pick the remaining leaves off. Gather and chop!
    • Fresh Sage: Prepare fresh sage by picking the leaves off the stems. Gather a few together and roll into a spiral as you would basil. Slice with a sharp knife using a rocking motion to chiffonade then run your knife through the other way for a fine mince.
    • Spicy Italian Turkey Sausage: I love the added spice and meatiness of spicy Italian Turkey Sausage. When using it crumbled, I always take the time to remove the outer casings even if they are pre-cooked. It will blend better texturally into the dish. You can also use chicken sausage or pork sausage.
    • Chicken Stock: I use homemade chicken stock or an unsalted organic chicken stock. Some store-bought stocks have a lot of salt and this can make your gravy too salty when combined with the drippings.
    • Apple Cider: I try to find the freshest, local apple cider to use in cooking and baking. It has the most flavor from both spices and apple varieties. I always choose unfiltered apple cider for the best flavor.
    • Whole Eggs: The egg’s only job here is to act as a binder. It holds everything together.
    • Pecans: I chopped and toasted my pecans for even more flavor and crunch.
    Apple Sage Sausage Stuffing gold serving spoon

    Variations on Apple Sage Sausage Stuffing

    • Make it Cornbread Stuffing: Substitute half of the bread cubes for cubed cornbread! Try this savory cornbread recipe for the perfect flavorful addition to this Apple Sage Sausage Stuffing.
    • Make it Vegetarian: Simply use vegetable stock in place of the chicken stock and omit the sausage or use your favorite vegetarian variety. You might want to add a dash of chili flakes to replicate the sweet-heat flavor of the original.
    • Make it Vegan: Simply use vegetable stock in place of the chicken stock and omit the sausage or use your favorite vegan variety. Omit the egg. The stuffing will still be cohesive.

    Frequently Asked Questions

    How do you store Apple Sage Sausage Stuffing?

    Store this Apple Sage Sausage Stuffing covered in the refrigerator for up to 7 days. You can also transfer it to a freezer-safe container and freeze it.

    How long will it keep?

    Apple Sage Sausage Stuffing will keep 1 week refrigerated or up to 2 months frozen.

    Can you freeze it?

    You can freeze Apple Sage Sausage Stuffing, but I prefer to freeze the cubed bread and make the stuffing fresh.

    How do you reheat it?

    From Refrigerated: Reheat, covered, in a preheated 350°F oven. I usually store it in the original baking dish, which makes this easy, but you could also transfer it to another oven-safe dish before reheating.
    From Frozen: Allow to thaw in the refrigerator overnight and follow instructions above, or cover and bake from frozen in an oven-safe dish. It will take longer but will be equally delicious. Bake until hot and bubbly. You might want to add a little more chicken stock to remoisten the stuffing.

    Can you make it ahead?

    You can make this Apple Sage Sausage Stuffing up to 3 days ahead. I prefer to mix the filling and then cover and refrigerate unbaked, but it can also be baked ahead and rewarmed according the instructions above.

    Will the recipe multiply?

    It is easy to mix and bake a large batch of this Apple Sage Sausage Stuffing. Bake in one large dish or divide between multiple dishes.

    Holiday Side Dish detail on spoon

    What to serve with Apple Sage Sausage Stuffing?

    I made this Apple Sage Sausage Stuffing as part of my Thanksgiving Menu 2022, but you could also serve it alongside maple mashed sweet potatoes, scalloped potatoes and my Potato Dinner Rolls! The sweet-spicy flavor would also pair beautifully with my Spiced Pumpkin Dinner Rolls or their herbaceous cousin, Pumpkin Herb Dinner Rolls. Serve Apple Sage Sausage Stuffing with a roasted chicken or my foolproof rosemary chicken for an easy weeknight meal!

    Apple Sage Sausage Stuffing Purple Border
    Apple Sage Sausage Stuffing Comfort
    Chef Lindsey Farr

    Chef Lindsey's Recipe Tips

    Mix all the ingredients together except the egg. Taste the stuffing. Add additional kosher salt or black pepper as needed. Chicken stock varies in saltiness, so this will ensure an incredibly flavorful stuffing that isn’t overly salted. Mix in the beaten egg and bake!

    Holiday side dish white dish

    Recipe

    Apple Sage Sausage Stuffing detail on spoon

    Apple Sage Sausage Stuffing

    Chef Lindsey
    This Apple Sage Sausage Stuffing is a sensational side dish! It has something for everyone! A little sweetness from the apples, a little spice from the spicy Italian chicken sausage, tons of savory flavors from aromatics and fresh herbs, and a little crunch from toasted pecans!
    PRINT RECIPE Pin Recipe
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course Side Dish
    Cuisine American
    Servings 16 people
    Calories 327 kcal

    Ingredients
     

    • 6 cups day old rustic bread cut into roughly ½ inch cubes.
    • ¼ cup unsalted butter
    • 1 cup yellow onions (chopped)
    • 2 small leeks (preparation instructions below)
    • 1 ½ cups apples (pealed, cored and chopped (I used granny smith))
    • Kosher salt
    • Fresh black pepper
    • 1 tablespoon fresh thyme
    • 2 tablespoons fresh rosemary leaves (finely chopped)
    • 2 tablespoons fresh sage leaves (finely chopped)
    • ½ pound hot Italian sausage (casings removed (you can use sweet))
    • 1 cup low sodium chicken or turkey stock (bonus points for homemade!)
    • ¼ cup apple cider
    • 1 egg (lightly beaten)
    • ¼ cup toasted pecans (instructions for toasting in notes)
    Makes: 9inch9 x 13inch rectangle
    US Customary - Metric

    Instructions
     

    • Preheat your oven to 350° F. Spread bread crumbs in a single layer on a rimmed baking sheet and bake until crisped and some are tinged with gold. Set aside to cool.
    • In a large cast iron skillet or other saucepan, melt the butter over medium-high heat.
    • Add the onions, leeks, apples, rosemary, sage and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are translucent. Place in a large bowl.
    • While the onions are cooking, cook your sausage in a skillet or medium saucepot over medium heat until brown and cooked through. I tried to keep mine in larger pieces so that it wouldn’t get lost in the stuffing. Drain and add to the onion mixture in a large bowl. Add bread to onion mixture and toss to evenly distribute the onions and sausage.
    • Pour the stock and apple cider over the top of the bread mixture and toss to coat evenly. Taste and season with additional salt and pepper if desired. Add the egg and toss to coat.
    • Spread into a 13 inch by 9 inch baking dish and sprinkle with chopped pecans.
    • Bake in your preheated oven 30-45 minutes until the top is browned and the stuffing is heated through.

    Video Instructions

    YouTube video

    Notes

    Toast whole Pecans on a rimmed baking sheet in a single layer for 10 minutes in a preheated 350° oven, or until you can smell them and the light parts of the pecans have turned a light golden brown. Pre-chopped pecans will toast faster!
    Keyword Christmas, holiday dish, stuffing recipe, thanksgiving
    Tried this recipe?Mention @cheflindseyfarr

    Before You Go!

    Check out our other delicious, chef-developed recipes for Side Dishes!

    This easy Apple Sage Sausage Stuffing recipe will be a sure hit! The leeks, fresh herbs, apples, and spicy Italian sausage make it incredibly flavorful!

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    Recipe Rating




    Comments

    1. TimedEating says

      February 25, 2015 at 4:53 am

      Have you tried making stuffing in the form of crispy pork bonbons - this year for Christmas I made shredded pork belly mixed with cranberries and caramelised onions and then coated them in panko before crisping them up - SO good. Even better with ham hocks. Here's the recipe if you're interested, http://www.timedeating.co.uk/fully-loaded-shredded-pork-bonbons

      Reply
    2. liz says

      December 02, 2014 at 12:01 am

      i tend to shy away from recipes that say "the best (thingy) evar"... but this one reeeeeally waaaaaaas. making it forever. and ever. thank you.

      Reply
      • Lindsey says

        December 02, 2014 at 12:41 am

        Haha! Thanks, Liz! I definitely know that feeling. I'm so glad you liked it as much as me! I seriously could not stop eating it!

        Reply
    3. Marcie says

      November 26, 2014 at 1:07 am

      One day I need to make stuffing on an ordinary day and just eat a bunch of that. Just stuff myself with stuffing, you know? This looks so good, I could eat that whole bowl full. With no guilt.

      Reply
    4. Arpita@ The Gastronomic Bong says

      November 23, 2014 at 9:57 am

      The stuffing looks delicious, Lindsey! Apple and sage is a fab combination! ! Love it! !

      Reply
      • Lindsey says

        November 24, 2014 at 10:41 pm

        It's my new favorite thing!

        Reply
    5. Becky {Milo & Oats} says

      November 22, 2014 at 8:53 pm

      Lindsey, you are killing me with all these AMAZING turkey day recipes!! They look absolutely delicious! I LOVE stuffing and this one looks perfect.

      Reply
      • Lindsey says

        November 24, 2014 at 10:47 pm

        thanks, Becky! I heart this stuffing!

        Reply
    6. Kristine @ Kristine's Kitchen says

      November 22, 2014 at 6:40 pm

      I could make a meal out of this stuffing alone! You've packed so many of my favorite flavors into one dish and I can't wait to try it!

      Reply
      • Lindsey says

        November 24, 2014 at 10:48 pm

        Shhh I did...and it was AWESOME!

        Reply
    7. David @ Spiced says

      November 22, 2014 at 11:22 am

      Evah? Are you from Boston now? 😉 This stuffing looks amazing...I always make a cornbread stuffing for Thanksgiving...but I might just have to make two stuffings this year. All of the awesome flavors in this version are making me super ready for an afternoon of Turkey Day leftovers and football on tv. If you have any leftovers, you are welcome to just swing by and drop them off. Just sayin'. I could trade you some cookies? 🙂

      Reply
      • Lindsey says

        November 24, 2014 at 10:52 pm

        Maaybe...
        I love me some cornbread stuffing but this one blew me away. I mean, if I do say so myself! This stuffing made for some awesome leftovers. Cleveland isn't so far from Boston...I suppose I could be so generous. And I never turn down cookies. Never.

        Reply
    8. Alessandra // the foodie teen says

      November 22, 2014 at 5:41 am

      Love those amazing flavours! Yum!

      Reply
      • Lindsey says

        November 22, 2014 at 9:11 am

        Thanks, Alessandra

        Reply
    9. Kathleen @ Yummy Crumble says

      November 21, 2014 at 10:16 pm

      Evah! You crack me up. Gosh this looks amazing and now I have to make this and the stuffing Dorothy made on crazy for crust. You guys are killing me!

      Reply
      • Lindsey says

        November 22, 2014 at 9:10 am

        No one says you can't have both this holiday!!

        Reply
    10. Caralyn @ glutenfreehappytummy says

      November 21, 2014 at 9:35 pm

      anything with apple cider -- count me in!

      Reply
      • Lindsey says

        November 22, 2014 at 8:48 am

        I have been a wee bit obsessed lately with the apple cider!

        Reply
    11. Gayle @ Pumpkin 'N Spice says

      November 21, 2014 at 4:06 pm

      This definitely looks like the best stuffing, Lindsey! And I always eat stuffing cold, too! For some reason, I like it better that way, especially on sandwiches. I love the apple and sausage in here. Sounds delicious! Pinned!

      Reply
      • Lindsey says

        November 21, 2014 at 9:12 pm

        Do you really? It always makes me feel double guilty if I eat it cold, but I have no idea why! Stuffing has to be cold for sandwiches though. Definitely. Thanks for the pin!

        Reply

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