The holidays are right around the corner, so now is the time to decide what you will be serving or bringing to the festivities. I hope your holiday meal will include this gorgeous Italian Sausage and Apple Stuffing!
Recipe brought to you by Sun Basket!
About The Recipe:
Sun Basket’s Chef Justine Kelly and Williams-Sonoma’s Chef Amanda Haas have joined up to create this comforting Thanksgiving/Holiday classic! This flavorful combination of ciabatta bread, pork sausage, apples, vegetables and fresh herbs can be used as a turkey stuffing or baked in a pan and served as a dressing. Either way, it will be a delicious side dish to your turkey! Complete printable recipe below.
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The Recipe: Italian Sausage and Apple Stuffing from Sun Basket
You can’t get more classic than this comforting Thanksgiving combination of pork sausage, apples, ciabatta bread and fresh herbs. You can make this recipe as a “dressing” by baking it on it's own, or use it to stuff your turkey. On its own, it can be baked in a 9-by-5-inch loaf pan, or spread out in a shallow 9-by-13-inch baking dish, depending on how much crust you prefer. If you need more feel free to double up the recipe.
- 2- 5 oz ciabatta rolls
- ½ pound loose mild Italian pork sausage
- 2 yellow onions
- 2 to 3 celery ribs
- ¾ pound Granny Smith apples
- 3 sprigs fresh sage
- 6 sprigs fresh thyme
- 6 sprigs fresh flat-leaf parsley
- 3 pasture-raised organic eggs
- ¼ teaspoon ground nutmeg
- 1 cup vegetable or chicken stock
- Olive oil about 3 Tablespoons
- sea salt and pepper to taste
Heat the oven to 375ºF.
Cut the ciabatta rolls, including crust, into ½- to 1-inch cubes.
Spread the ciabatta cubes on a sheet pan and bake in the oven until dry and crisp, 10 to 12 minutes. While the oven heats and the ciabatta bakes, prepare the remaining ingredients.
Drain the sausage on a paper-towel-lined plate.
Peel and coarsely chop the onions.
Cut the celery into ½-inch pieces.
Cut the apples into quarters, remove the core, then cut the fruit into ¼-to-½-inch cubes.
Strip the sage leaves from the stems; finely chop the leaves.
Strip the thyme leaves from the stems.
Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the sausage and cook, stirring to break up any lumps, until browned and cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Add 1 to 2 tablespoons olive oil to the pan, if needed, and warm over medium-high heat until hot but not smoking. Add the onions, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until just softened and lightly browned, 2 to 3 minutes. Add the celery and apple, season with salt and pepper, and cook until softened and lightly browned, 3 to 5 minutes. Stir in the sage, thyme, and nutmeg, season with salt and pepper, and cook until fragrant, about 1 minute.
Scrape the mixture into the bowl with the sausage. Add the toasted ciabatta and parsley, then stir to combine.
Crack the eggs into a medium bowl; lightly beat until blended.
Lightly oil the baking dish.
To the bowl with the eggs, add the vegetable stock and ½ cup water; season with salt and pepper, then whisk until blended. Pour the egg mixture over the ciabatta mixture and gently stir to coat (the stuffing should be moist like a bread salad, not wet like a batter, so add liquid slowly, you may use all of it or have a bit left over). Scrape the mixture into the prepared baking dish or use it to stuff turkey. If baking in a dish, cook until the stuffing is lightly browned and crisp on top and the egg mixture is cooked through, 35 to 40 minutes.
Serve the stuffing hot or warm, straight from the baking dish or spooned onto individual plates.
MAY I PLEASE ASK A FAVOR?
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I want to eat this right now! This looks amazing! Beautiful!
Do you know approximately how many people this will serve?
I NEED to try Sunbasket. I looked in to Blue Apron once but wasn’t a fan of the options and couldn’t customize my menu for gluten-free and dairy-free options. This stuffing though – sausage and apples are such a good sweet and savory combo!!
I love them! It makes life so much easier!
Wow it looks delicious, i will definitely try it the next days!!!
It’s always good to practice before Thanksgiving!
Yum!! Love this! It sounds so delicious and perfect for Thanksgiving!
THis is a great recipe with sausage. This is one meat that everyone in the house loves.
I like that this is a smaller recipe. The presentation is beautiful. Sausage stuffing is my favorite. Love the ciabatta!
Me too! Of course it can always be doubled for larger crowds!
I love Sun Basket so much! This looks so beautiful.
Me too! Great company! Thanks.
I am totally making this for Thanksgiving! My mouth is watering just thinking about it!
I really enjoy pork and apples together in almost any recipe and this sounds definitely like one I will make too!
I was looking for something new to try out this year. This is perfect since my family loves all of the ingredients involved.
Ciabatta rolls?! Never heard of that kind of stuffing before!
I know! I love it!
First time I heard sausage and apples combined I thought yuck. Boy was I wrong. Will be adding this to the recipe box.
Really? Well I am glad you like it now!
Great post, bookmarked for future reference. And subscribed 🙂
Thanks so much!
How delicious 🙂
This looks delicious! What a yummy combination with the sausage and apples!
Yes! Great recipe!
Oooh the perfect fall weekend meal.
I love this flavor combination – this looks fantastic!
Oh how I love stuffing!!! This is so beautiful and sounds delicious!
Love this stuffing! It’s so delicious.
This looks Heavenly. You never make ugly food. I think I am going to add this to my rotation of sides to bring for Thanksgiving. YUM!!
Lol I try not to!
Such a lovely tablescape!
Yum! This sounds absolutely delightful…like something that could really become a family favorite heirloom recipe! I’ve pinned and can’t wait to give this a whirl this holiday season!! 🙂
Your photos are so good. Seriously. If you are taking them you should be very very proud. I love the warm feel of them in today’s post! Thank you for striving for excellence in every post!
I am the first to admit that I am a sucker for traditional stuffing, but this looks like something I would love! It would be a welcomed change since it incorporates some of my favorite flavors. Apple anything I am all about!
Your photography is beautiful! This dressing recipe sounds delicious, I want to make stuffed acorn squash with it as a side dish. Thanks, pinned.
This stuffing sounds amazing, Linda! Love the pork & apples. 🙂
hanks Elaina! Sun Basket has great chefs!
Yum!! This looks so delicious–pinning for later! Going to have to check out Sun Basket for sure
It’s a great company!
Stuffing perfection! The flavors! The colors!! Swoon!
I awlays think sausage makes the stuffing. Looks delicious!
I could take or leave the turkey, but this stuffing is the thing dreams are made of! Gonna have to try it with gf bread.
have you seen the gluten free baguettes in the frozen aisle at Whole Foods???
Yes to all of that! I pinned so I am ready for Thanksgiving! Thank you!
Made this last year and it was great! For this year, would it hold up if made the day before and baked the following day.? Thx!
You can definitely cook the stuffing the day before and reheat the day of. To reheat, cover with foil and bake for 30 minutes at 350. Happy Thanksgiving!