You won't want to miss my Apple Sage Sausage Stuffing! It has a little sweetness from the apples and apple cider, a little spice from the hot Italian chicken sausage, savory flavors from the leeks, onions and a generous amount of fresh herbs, and a little sprinkle of toasted pecans for crunch!
I'm just gunna throw this out there and you can do with it what you will...
This is the best stuffing that I have ever had.
It's got the trifecta of stuffing goodness: sausage, sage and leeks.
I threw some apple cider in there just to hit the flavors home.
The spicy Italian sausage gives it a little kick but you could absolutely use sweet Italian sausage. My husband disdains sweet sausage, so that is no longer an option around here. You only make those kind of mistakes once.
Or twice but who’s counting?
Whatevs. We can't agree about everything.
But we do agree that this stuffing rocks. I ate it cold, I ate it straight from the oven, I ate it warmed up, and I mourned it when it was all gone!
Apple Sage Sausage Stuffing is packed with flavors that all blend together into one amazing, showstopping stuffing. You could probably over cook your turkey and all anyone will talk about is this stuffing. Just sayin'.
A little heat from the sausage, a little sweetness from the apples and apple cider, a lot of flavor from fresh sage, rosemary and thyme, and a little crunch from toasted pecans.
And you’ve got yourself a sensational stuffing!
Apple Sage Sausage Stuffing
- 6 cups day old rustic bread cut into roughly ½ inch cubes.
- ¼ cup unsalted butter
- 1 cup yellow onions (chopped)
- 2 small leeks (preparation instructions below)
- 1 ½ cups apples (pealed, cored and chopped (I used granny smith))
- Kosher salt
- Fresh black pepper
- 1 tablespoon fresh thyme
- 2 tablespoons fresh rosemary leaves (finely chopped)
- 2 tablespoons fresh sage leaves (finely chopped)
- ½ pound hot Italian sausage (casings removed (you can use sweet))
- 1 cup low sodium chicken or turkey stock (bonus points for homemade!)
- ¼ cup apple cider
- 1 egg (lightly beaten)
- ¼ cup toasted pecans (instructions for toasting in notes)
- Preheat your oven to 350° F. Spread bread crumbs in a single layer on a rimmed baking sheet and bake until crisped and some are tinged with gold. Set aside to cool.
- In a large cast iron skillet or other saucepan, melt the butter over medium-high heat.
- Add the onions, leeks, apples, rosemary, sage and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are translucent. Place in a large bowl.
- While the onions are cooking, cook your sausage in a skillet or medium saucepot over medium heat until brown and cooked through. I tried to keep mine in larger pieces so that it wouldn’t get lost in the stuffing. Drain and add to the onion mixture in a large bowl. Add bread to onion mixture and toss to evenly distribute the onions and sausage.
- Pour the stock and apple cider over the top of the bread mixture and toss to coat evenly. Taste and season with additional salt and pepper if desired. Add the egg and toss to coat.
- Spread into a 13 inch by 9 inch baking dish and sprinkle with chopped pecans.
- Bake in your preheated oven 30-45 minutes until the top is browned and the stuffing is heated through.