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Italian Sausage and Apple Stuffing

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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.
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Italian Sausage and Apple Stuffing garnished with parsley in white baking disg with a gold spoon

 

 

Italian Sausage and Apple Stuffing! 

This beautiful recipe is a Thanksgiving/Holiday classic! This flavorful combination of ciabatta bread, pork sausage, apples, vegetables, fresh herbs and cranberries 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! 

Italian Sausage and Apple Stuffing in white dish surrounded by parsley, yellow dish towel and a ciabatta roll

 

Adjusting the Recipe:

This recipe feeds 12-14 but can easily be halved if you’re feeding a smaller crowd. If you want to double it, I would make it in two separate batches for best results. Now let’s take a close up look at this beautiful holiday recipe…

 

 

Need More Recipes for the Holidays? 

I have Everything You Need for Your Holiday Feast right here. 

Homemade Thanksgiving Turkey on a Plate with Stuffing and Potatoes on wood table

 

The Recipe:  Italian Sausage and Apple Stuffing!

What you need: a 9×13″ baking dish and a good knife, I like this 8″ Wusthof Ikon Chef’s knife 

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5 from 8 votes

Italian Sausage and Apple Stuffing!

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 9x13 baking dish or large (14" cast iron skillet).
Course Side Dish
Cuisine American
Keyword easy side dish recipe, holiday recipe, Thanksgiving
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Author Linda Spiker

Ingredients

  • 1 pound ciabatta rolls or sourdough bread
  • 1 tablespoon Extra Virgin Olive oil about 3 Tablespoons
  • 1 pound Italian pork sausage
  • 1 ½ cups yellow onions, finely diced
  • 2 cups celery ribs, ends cut off and diced
  • 2 cups Granny Smith apples, cored and diced
  • 4 tablespoons butter, melted
  • 1 cup good quality chicken stock
  • 1 ½ teaspoons sea salt and a few turns freshly ground pepper to taste
  • ¼ cup flat-leaf parsley, chopped
  • 12 sprigs fresh thyme, leaves removed from stems
  • 1 cup dried cranberries
  • ½ teaspoon ground nutmeg
  • 3 pasture-raised organic eggs, whisked

Instructions

Toast the ciabatta:

  • Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9x13 pan. Prep all the fruit, vegetables and herbs, Set aside
  • Cut the ciabatta rolls, including crust, into to 1-inch cubes and place in a bowl, set aside
  • Heat the olive oil in a large frying pan over medium-high heat. Brown the sausage, breaking it up with a spoon until it's completely cooked through, about 8 to 10 minutes.
  • Add the cooked sausage to the bowl with the bread, leaving the fat in the pan. Toss the bread with the sausage until evenly incorporated.
  • Return the pan to the heat and add the onion, celery, and apple. Cook until the onions are translucent and everything has softened, about 6 to 8 minutes.
  • Add the vegetable mixture to the bowl with the bread cubes and sausage, and stir until well mixed. Stir in the butter, stock, salt, pepper, and parsley, mixing thoroughly.
  • Stir in the butter, stock, salt, pepper, and parsley, thyme and cranberries mixing thoroughly. Stir in the beaten eggs. Transfer the stuffing to the prepared pan and spread it into an even layer.
  • Bake the sausage stuffing for 50 to 60 minutes, until the top is crunchy and sizzling. Remove the sausage stuffing from the oven. Allow it to cool for 5 to 10 minutes before serving.

 

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Reader Interactions

Comments

  3. 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!!

  11. I was looking for something new to try out this year. This is perfect since my family loves all of the ingredients involved.

  13. First time I heard sausage and apples combined I thought yuck. Boy was I wrong. Will be adding this to the recipe box.

  22. 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!! 🙂

  23. 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!

  24. 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!

  32. 5 stars
    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!

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