Skillet Apple and Sausage Stuffing Recipe
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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
- 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)
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.
- 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.
Nutrition facts are approximates and will depend on the kind of ingredients you use,
- 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.
Calories: 282kcal | Carbohydrates: 21g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 763mg | Potassium: 301mg | Fiber: 2g | Sugar: 8g | Vitamin A: 315IU | Vitamin C: 7.2mg | Calcium: 63mg | Iron: 1.8mg