Best Thanksgiving Sausage Apple Stuffing Recipe

My mother crafted this stuffing with love and care over many years. It became an instant favorite at our family’s Thanksgiving gatherings, with guests consistently asking for the recipe – and it soon became a cherished addition to their own holiday feasts. Not only is it delicious and the perfect complement to roast turkey and pan gravy, here are a few other reasons why I think this is the best stuffing recipe:

• Bursting with flavor. Our stuffing combines the richness of sage-flavored pork sausage, the aromatic goodness of onions and celery, and the perfect balance provided by sweet-tart green apples. Toasted chopped pecans add a delightful crunch, and a dash of poultry seasoning infuses it with a delectable herbal touch.
• Quick and easy to prepare. Thanksgiving is a feast of many dishes, so including a few that can be prepped ahead with minimal effort is golden. And my mom was the queen of both easy and make ahead. She eliminated the need for time-consuming bread cutting and toasting by using store-bought cornbread stuffing mix as the base. You simply cook up pork sausage, onions, and celery, then mix in chopped apples, cornbread stuffing, and poultry seasoning. Just before heating, add some turkey or chicken broth. How easy is that?
• Make ahead. This recipe can be prepped earlier in the day, and then placed in the oven to heat when the turkey comes out to rest.
• Versatile. You can prepare and heat this stuffing in a separate baking dish, or stuff your turkey cavity with a portion. I provide mom’s detailed instructions on how to safely stuff the bird.

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Butter a 9 by 13-inch baking dish.
2. Sauté sausage, onions and celery.
   In a large sauté pan or skillet over medium heat, brown sausage until no longer pink. Add onions and celery and cook until soft.
3. Combine all ingredients except broth.
   Place stuffing mix in a large bowl. Stir in sausage-onion mixture, apple, pecans, poultry seasoning, salt, and pepper.
4. Add stock/broth.
   Gradually stir in stock or broth; add more if needed. The stuffing mixture should just start to hold together, but not be so moist that it forms large clumps. (If not baking right away, cover and refrigerate.)
5. Bake.
   Spoon stuffing into the prepared baking dish and bake, uncovered, for 25 to 30 minutes or until the top is lightly browned and crispy.

Note on timing with roast turkey: Once your turkey is roasted and resting at room temperature, adjust the oven temperature (as needed) to 350 degrees and follow the directions above.

If you want to stuff your turkey, here’s what you need to do:

1. After step 3 above, place about 6 cups of stuffing in a separate, microwave-safe bowl and set aside.
2. Gradually stir 1 cup broth into the remaining stuffing; add more if needed. The stuffing mixture should just start to hold together, but not be so moist that it forms large clumps. (If not baking right away, cover and refrigerate.)
3. When ready to stuff the turkey, microwave the 6 cups of stuffing that you set aside on high for 6 minutes. Spoon hot stuffing into cavities of turkey; secure openings with skewers and kitchen twine. (If all the stuffing doesn’t fit, stir the remainder into the moistened stuffing.)
4. Cook remaining stuffing per directions above under “timing with roast turkey.”

While mom’s stuffing is delicious as is, if you want to make it your own here are a few possible additions:

• Add 2 tablespoons melted butter to the broth for a richer stuffing.
• Add chopped carrots for contrasting color.
• Add a splash of white wine or white wine vinegar to the sausage mixture while cooking, for an extra layer of flavor.
• Experiment with different types of sausage, such as Italian, chorizo or breakfast sausage, to add a unique twist to the dish.
• Garnish the finished stuffing with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and freshness.

If you need to address family or friends’ dietary issues, here are some variations:

• Vegetarian. Replace the sausage with chopped mushrooms and the chicken broth with vegetable broth.
• Gluten-free. Use a gluten-free stuffing mix.
• Non red-meat eaters. Use turkey or chicken sausage instead of pork sausage.

If you stuffed your bird, then scoop out the stuffing into a serving bowl and cover to keep warm while you slice the turkey. I serve the stuffing from the bird separate from the other stuffing, to give my guests a choice.

Other dishes to include on your Thanksgiving table (or other holiday celebration) include:

• The obvious one – Oven Roasted Turkey
• Twice Baked Potatoes Casserole
• Butternut Squash Gratin
• Roasted Carrot Soufflé
• Southern Corn Pudding
• Lemon Dijon Green Beans
• Cranberry Relish

For more side dish ideas, check out my round up of 26 Thanksgiving Side Dishes

Cool the stuffing completely, then place it in an airtight container or zip-top baggie and refrigerate. It will last for 4 days. Can also be frozen for up to 2 months.
 
To reheat, place stuffing in a baking dish, add a tablespoon or two of broth and cover with aluminum foil. Place in a preheated 350 degree f oven for 20 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top, if desired.