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!
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. If you used day old bread, you can skip this step.
In a large 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. Drain and add to the onion mixture in a large bowl. Add bread to the 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 for 30-45 minutes until the top is browned and the stuffing is heated through.
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Notes
Note 1: 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!Flavor Tips - 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 this will ensure an incredibly flavorful stuffing that isn’t overly salty. Then mix in the beaten egg and bake!Variation - Vegetarian: Simply use vegetable stock in place of the chicken broth and omit the sausage or use your favorite vegetarian variety. You might want to add a dash of chili flakes to replicate that sweet-heat flavor of the original. Storage - Store leftover stuffing in an airtight container in the fridge for 3 to 4 days. Freeze stuffing in a freezer-safe container for up to 3 months. You can reheat the stuffing in small portions from frozen.