Sausage Apple Stuffing
Sausage Apple Stuffing is a healthier version of stuffing using the least processed sausage I could find along with fresh ingredients and sprouted wheat Ezekiel bread. It turned out very tasty and delicious for our Thanksgiving dinner last November.
This recipe uses lots of apples, sausage, celery, and onions. I also used fresh parsley, sage, salt, pepper and homemade turkey broth (as I was cooking off the turkey neck and giblets ahead of time in order to make the stuffing). Of course, we serve our stuffing with turkey gravy, but you can do as you please!
I almost made this a gluten free version by purchasing gluten free bread, but opted to go with this multi-grain sprouted bread instead. For those of you who have a bumper crop of apples, this is a great side dish not only for turkey, but you can put it under boneless chicken breasts, top with gravy, and bake it about an hour for a tasty chicken and stuffing casserole.
If you’re wanting a savory stuffing recipe for the holidays, then bookmark this Sausage Apple Stuffing recipe for a try at your next opportunity. It’s tasty and delicious. You can use any kind of bread you want – like a French bread, pumpernickel, sourdough or whatever. You can increase the seasonings if you prefer. If I’d had fresh sage I would have certainly tried that, too. And, if you prefer more fruit like prunes, cranberries or figs, they can be included for a super-duper recipe!
Sausage Apple Stuffing is a savory recipe that’s tasty and delicious.
This is the perfect side dish for holidays like Christmas, Thanksgiving or Easter.
We like Sausage Apple Stuffing served with gravy even though my pictures don’t reflect that.
Here’s what I did.
Place the turkey neck and giblets in a large stock pot. Fill with water and salt and pepper extremely generously. Boil about an hour to render turkey broth.
Meanwhile in a large skillet saute sausage until no longer pink. Add celery and onion.
Add apples, sage, salt and pepper.
Stir to combine and saute until veggies and apples are tender.
Meanwhile, lay out pieces of bread on large cookie sheets and heat in 200 degree oven for about 10-15 minutes. Turn bread over and heat remaining side another 20-25 minutes. Remove from oven and cut bread down into small cubes. Set aside.
In a very large mixing bowl, place dried bread croutons.
Add sausage-apple mixture to bowl with croutons. You can see the steam rising up from the hot apples.
Now add turkey broth and stir to combine. Stuff part of the mixture into the crevices of the turkey.
Place remaining mixture in a large glass baking dish that has been sprayed with cooking spray.
Bake about 45 minutes to an hour at 350 or until stuffing is heated through.
This shows a spoonful taken out of the stuffing.
We’ve always enjoyed Sausage Apple Stuffing whenever we’ve made it for the holidays.
Here’s the recipe.
SAUSAGE APPLE STUFFING
(Recipe inspired from my Mom, Helen Mattis, Titusville, FL, and Fanny Farmer Cookbook, 1965 edition)
- 1 lb. Jimmy Dean’s mild bulk pork sausage
- 1 whopper-size white onion
- 4 small Gala apples, diced, or 2 large apples
- ¼ cup fresh torn parsley
- 1 tbsp. rubbed sage
- 1 tsp. kosher salt
- ½ tsp. pepper
- 1 loaf Ezekiel sprouted grains multi-grain bread
- 4 cups turkey broth
- Remove turkey neck and giblets from turkey and place in a large stock pot.
- Fill with water and sprinkle heavily with salt and pepper.
- Bring to a boil.
- Reduce heat and simmer for about one hour.
- Meanwhile, place bread on cookie sheets and place in 200° oven for 10-15 minutes.
- Turn off heat. After about 15 minutes turn bread pieces over, reheat oven to 200° again for 10-15 minutes.
- Turn off heat again and allow bread to dry out in the oven while you’re preparing the remaining stuffing ingredients.
- In a large skillet or Dutch oven fry sausage until no pink is remaining.
- Add diced onions, celery, onions, parsley, sage, salt, and pepper.
- Cook until veggies are tender. Set aside.
- Remove bread from oven and set out on cutting board.
- Cut slices in cubes and place in a very large mixing bowl.
- Add sausage and apple mixture.
- Scoop broth out of the stock pot and pour over the bread and sausage mixtures.
- Stir well to combine.
- Stuff the stuffing into the turkey.
- Place remaining stuffing into a greased 3-qt. casserole dish.
- Bake about 45 minutes to 1 hour until done.
Sausage Apple Stuffing is very savory with the additions of parsley, sage and spicy pork sausage.
Try a mouthful!