This Apple and Sausage Stuffing recipe is incredibly tasty and easily made in one skillet. Loaded with apples, sausage and fresh herbs, this Thanksgiving dressing is sure to become a family favorite!
It’s Apple Week and some of my food writer’s friends and I are sharing recipes for all things apple! A list of all the recipes posted today can be found under the recipe card.
Every time I think of apples – autumn and the holidays come to mind. Today, I am sharing with you this Skillet Apple and Sausage Stuffing recipe. It may seem a bit early for Thanksgiving recipes but trust me, the holidays will be here in a blink of an eye and you will need this side dish recipe! You are welcome!
This easy to make homemade stuffing recipe is deliciously savory with a hint of sweetness from the apples. With a crispy top and a tender and fluffy center, this dressing recipe is not only one of our favorite thanksgiving stuffing recipes but also a great side dish to serve during the fall.
Stuffing vs Dressing
I always thought that it was obvious, stuffing and dressing are both the same thing except the stuffing is “stuffed” in the bird and the dressing is just baked and served from a baking dish or casserole. Although that is true, I also learned that the name you use depends a lot of what area you come from.
According to google, Southern states search for “dressing recipe” while other states usually search for “stuffing recipe”. However you want to call it, it is delicious and one of my favorite holiday side dishes.
On that note, I never put stuffing inside my Thanksgiving turkey. My grandmother never did so I got used to cooking it separate.
What Bread To Use for Stuffing
Any bread can be used for stuffing. Some of the most popular options are cornbread and white bread. For this Sausage Stuffing recipe I chose a French baguette. Italian and Ciabatta breads are also good options.
How To Dry Bread for Stuffing
To make good stuffing, drying the bread is very important. Here are two easy ways to get the bread dry and ready:
- Use day old bread. Cut the bread into cubes and leave them on the kitchen counter uncovered for 24 hours.
- If you are like me, you will realize you didn’t dry your bread 30 minutes before you decide to make your stuffing! No worries, the oven method works wonders!
Preheat the oven to 300 degrees. Lay the bread cubes in a single layer on a baking sheet. Bake for 20 minutes, checking midway to make sure the bread is not getting toasty or brown. You can bake for an additional 5 minutes if needed.
The Apples and the Sausage
You can pretty much use any type of apple you like to make this recipe. I chose Granny Smith apples because they hold their shape very well and provide a bit of texture. Other good options are Fuji, Jonathan and Honey Crisp.
As for the sausage, I used bulk mild sausage. Italian sausage, turkey and chicken sausages are also great for this stuffing recipe. If you want some heat get spicy sausage. If you buy sausage links, you will have to remove the casings.
Kathy’s Notes
- This recipe calls for apple cider and broth. I highly recommend you use apple cider and not just plain apple juice.
- If using store bought broth, I usually prefer chicken broth to any others. You can use vegetable broth as well but I think the chicken one is tastier.
- I am not a big fan of sage so I used very little fresh sage for this recipe. I wanted to get a very mild hint of sage flavor for this Apple and Sausage Stuffing recipe. If you are a sage lover, feel free to add more. You can also use dried sage, just keep in mind that dried sage has a stronger flavor than fresh sage.
- I used a cast iron skillet. You can use any skillet that is oven-safe.
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Skillet Apple and Sausage Stuffing Recipe
Ingredients
- 10 cups baguette cubed *see notes
- 2 cups broth (I used chicken broth)
- 1 1/2 cups apple cider
- 4 tablespoons butter, melted
- 4 eggs, lightly beaten
- 1 tablespoon olive oil
- 1 pound mild sausage
- 1 large onion, chopped
- 3 celery ribs, chopped
- 2 apples, peeled, cored and chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon fresh sage, finely chopped *see notes
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt (or more to taste)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the bread cubes in a large mixing bowl.
- Whisk together the broth, apple cider, melted butter and eggs. Pour over the bread cubes and mix until the bread is well coated. Let the bread mixture get saturated while you cook the sausage mixture.
- Heat the oil in a large 12-inch skillet over medium heat. Cook the sausage, breaking it up into smaller pieces as it cooks. Cook for about 6-8 minutes or until cooked through. Drain some of the fat if needed.
- Add the onions, celery and apples and saute stirring frequently for about 3-4 minutes or until the onions soften. Stir in the garlic, thyme and sage and cook for an additional minute. Add the salt and pepper and mix well.
- Stir some of the bread mixture into the sausage mixture and mix to combine. Keep adding the bread mixture into the sausage mixture and mixing well. The skillet will be filled to the top.
- Place the skillet in the oven and bake for 25 - 30 minutes or until the center is hot and the top crispy. If your top is getting too golden, you can always cover it with aluminum foil. Remove from the oven and let it sit for 5 minutes before serving.
Chef's Tips
- You can use French Baguette or Italian Bread, cut into 1-inch cubes.
- Dried bread is best. Tips for drying the bread on the post.
- A long 14-inch baguette produced enough cubes for this recipe.
- I am not a big fan of sage. If you are, add more.
- Dried sage can be substitute, Just keep in mind the flavor of dried sage is stronger.
Nutrition
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Carrie says
We made this stuffing last weekend for a church gathering. It was delicious. We added a bit extra sage as suggested as we live sage. It was a hit. We will be making this our official stuffing for the holidays.
Carlee Scharnhorst says
What a lovely and flavorful looking stuffing. I think sometimes stuffing recipes are a bit bland, but I can tell this one really packs in the flavor and textures. YUM
Wendy Klik says
I love stuffing and this version sounds like a keeper.