This Sausage and Apple Stuffing is the most flavorful Thanksgiving stuffing recipe! Made with Italian sausage, green apples, white wine, stock, and herbs, this stuffing is bound to be a hit at your Thanksgiving meal!
- Bread cubes: you can use storebought or homemade! If using homemade, see my notes below for how to dry them out.
- Italian Sausage: I use mild Italian pork sausage. Remove it from any casing that it may be in. If you'd like to make this recipe vegetarian, you can use chopped mushrooms, just be sure to cook them down to remove excess water!
- Apples: I use granny smith, which are my favorite for cooking with because of their tart taste.
- Celery: a classic ingredient in Thanksgiving stuffing!
- Shallot: shallots are milder than onions, but feel free to substitute for a yellow onion. If using a yellow onion, you will need to cook for at least 5 minutes alone before adding in the apples and celery.
- Wine: a dry white wine, such as sauvignon blanc, works great!
- Chicken stock: The flavor of the stock will come through, so I recommend using a flavorful stock (preferrably homemade, if you have it!).
How to make Sausage and Apple Stuffing
- Cook the sausage until browned and no longer pink then set aside.
- To the same pan, cook the shallot, apple, and celery before adding in the herbs and garlic.
- Turn off the heat and add the wine to the pan. The wine will deglaze the pan, add flavor, and make the apple caramelized. Add this mixture in with the sausage.
4. Stir the bread cubes in with the sausage. Mix in the stock and butter and taste for seasoning before gently mixing in the egg.
5. Add the mixture to a 9x13 pan and bake for 30-40 minutes, or until golden brown on top.
How to make stuffing bread cubes
You can purchase stuffing bread cubes at most grocery stores around Thanksgiving time. If you can't find any, or if you prefer to make your own, you can make delicious bread cubes at home!
Preheat the oven to 275 degrees. Cube bread, such as sourdough, into 1-inch cubes (I use sourdough sandwich loaf and remove the crust, but chef's choice!). Add the bread to a baking sheet and bake for 25 minutes, tossing halfway, or until the bread feels dry but is not browned.
Prep ahead tips
The sausage and apple mixture can be prepped the day before and stored in an airtight container in the refrigerator. On the day you are serving, combine the mixture with the bread and the rest of the ingredients before baking.
More Thanksgiving recipes you'll love
If you make this sausage and apple stuffing, I'd love to hear what you think in the comments below! Happy holidays!
- 1 lb Italian pork sausage casing removed
- 1 medium shallot diced
- 1 apple diced
- 1 cup diced celery
- Kosher salt
- 1 tablespoon olive oil
- 3 cloves of garlic minced
- 2 teaspoon finely chopped thyme
- 2 teaspoon finely chopped sage
- ½ cup white wine
- 12 ounces stuffing bread cubes
- 1 ½ cups low-sodium chicken stock perferrably homemade or high quality
- ¼ cup butter melted
- freshly cracked black pepper
- 2 Eggs beaten
- Preheat the oven to 375℉ and lightly coat a 9x13 pan with cooking spray or butter.
- Heat a medium skillet on medium-high heat. Add the sausage and cook, breaking up with the back of a spoon, until browned and no longer pink, about 7 minutes. Remove the sausage into a large mixing bowl to let cool.
- To the same pan, add the shallot, apple, celery, and a pinch of salt. Add a tablespoon of olive oil to the pan, if the pan is dry. Cook, stirring occasionally, for 3-5 minutes, or until the apples and vegetables are beginning to soften. Add the garlic, thyme, and sage, and cook until fragrant, about 1-2 more minutes. Turn off the heat and add the wine scraping up any brown bits on the bottom of the pan. Allow the wine to reduce from the residual heat for 30 seconds while stirring. Add the apple wine mixture to the bowl with the sausage.
- Stir the bread in with the sausage and apple mixture. Gently mix in the stock and butter. Taste, seasoning with salt and pepper, as desired, before stirring in the eggs.
- Pour the mixture into the 9x13 pan. Bake uncovered for 30-40 minutes, or until the top has turned lightly golden brown.