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- 1 pound sweet Italian sausage - 1 medium onion, diced - 2 celery stalks, diced - 2 cups day-old sourdough bread, cubed - 2 cups day-old French bread, cubed - 2 Granny Smith apples, peeled and diced - 1/2 cup dried cranberries (optional) - 1/2 cup chopped walnuts or pecans (optional) - 1/4 cup fresh sage, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups chicken or vegetable broth - 2 tablespoons olive oil - 2 tablespoons butter

Savory Sausage and Apple Stuffing

Embrace the flavors of fall with this delicious Autumn Harvest Savory Sausage and Apple Stuffing recipe. Combining sweet Italian sausage and tart Granny Smith apples, this comforting dish is perfect for holiday feasts or cozy family dinners. Enhanced with fresh herbs, crusty bread, and optional add-ins like dried cranberries or nuts, it offers a delightful balance of textures and flavors. Make it a staple on your table this season and create lasting memories with loved ones.
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Ingredients
  

1 pound sweet Italian sausage, casings removed

2 tablespoons unsalted butter

1 medium onion, diced

2 celery stalks, diced

2 cloves garlic, minced

1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 cup Granny Smith apples, peeled, cored, and diced

4 cups day-old bread, cubed (preferably a mix of sourdough and French bread)

1 cup chicken broth (or more as needed)

1/2 cup dried cranberries or raisins (optional)

1/2 cup chopped pecans or walnuts (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or oil.

    Cook the Sausage: In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 5-7 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Once done, remove from skillet and set aside.

      Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic, sage, thyme, salt, and pepper, cooking for an additional 2 minutes until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked sausage, sautéed vegetables, diced apples, bread cubes, and dried cranberries or nuts, if using. Stir until all ingredients are well mixed.

          Add Broth: Gradually pour in the chicken broth, mixing gently until the bread is moistened but not soggy. Adjust the amount of broth based on your desired stuffing moisture level.

            Transfer to Baking Dish: Spoon the stuffing mixture into the prepared baking dish, spreading it evenly.

              Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

                Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10