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.
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.
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!
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!