Oh how I absolutely love the moist and savory stuffing that accompanies a traditional holiday turkey feast. There are so many variations for stuffing and so many to ponder as a favorite. This recipe for sausage and apple stuffing is one that I've been using for decades. It's the one that I refer to as "the people pleaser" with savory breakfast sausage, sweet apples, pecans and a mix of cornbread and packaged seasoned stuffing mix as a bonus -- convenience!
Thanksgiving was the holiday where I didn't travel home to be with family and opted to celebrate with friends, starting right out of college. It all began with three of us at Michelle's on NYC's Upper East Side and included a walk through Central Park to watch the Thanksgiving Day Parade. I think it was a year or two later that it grew to 10 or 12 of us at my apartment in the suburbs seated on the floor around a table created from a bedroom door that had been taken off of its hinges and balanced on top of a coffee table and milk crates!
It became an ever-evolving event in a few of my homes over three decades with regulars and others who needed a place to go -- even families stopping by after their big meal! And many people whom I'd never met turned into regulars. One year I had 42 people over the course of the day. It oftentimes would last into the wee hours of the morning -- with one thing certain -- a constant stream of good food, good cheer and good friends.
My Sausage, Apple and Cornbread Stuffing has become a staple.
Everyone loves it! Even the little kids. I would usually serve two different kinds of stuffing for some variety, such as Focaccia Stuffing with Sausage, Mushrooms and Fennel or a stuffing alternative -- Cornbread Pudding with Bacon, Cheddar and Roasted Red Peppers.
Is it "Dressing"? or is it "Stuffing"?
There are some thoughts about "dressing". Or is it stuffing? I've learned that it is "stuffing" when it is cooked in the turkey. And that it is "dressing" when it is cooked separately. While this recipe can be adapted for either. If you decide to use it as "stuffing", make sure to use a food thermometer to make certain that the center of the stuffing reaches a safe temperature of 165°F. (Recommended by the USDA.)
Many opt to cook the stuffing separately to avoid ending up with a dried out turkey that can result when making sure the stuffing is cooked to a safe temperature. And, if you are using a brined turkey, while the turkey won't dry out, the stuffing will soak up the brine and end up far too salty.
Ingredients
I used a popular prepared herb stuffing mix -- so much more convenient especially on a day when quality shortcuts are embraced. My go-to is Pepperidge Farm Country Style Cubed Stuffing with Seasonings.
- country pork breakfast sausage
- unsalted butter
- yellow onion
- celery and celery leaves
- Honeycrisp or Fuji apple
- salt and pepper
- herb flavored cubed stuffing mix
- stale cornbread
- pecans
- fresh parsley
- fresh sage
- fresh thyme
- applesauce
- eggs
- turkey drippings, turkey stock or chicken stock
See recipe card for quantities.
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Instructions
Preheat over 350°F. Prepare a 9” x 13” baking dish by coating it with butter or cooking spray
In a large skillet over medium heat, brown sausage breaking up with a meat chopper or back of a wooden spoon, about 10 minutes.
Transfer to a paper towel lined bowl to drain.
Pour off remaining fat in skillet.
To the same skillet, melt the butter over medium heat. Add the onion and celery and cook for 4 minutes.
Stir in the diced apple and continue cooking, about 5 more minutes until softened. Add salt and pepper to taste. Transfer to a large bowl.
Add the reserved sausage, celery leaves, pecans and herbs, stirring to combine.
Add bread cubes and cornbread and stir to combine.
In small bowl or glass measuring cup, whisk together turkey drippings/stock, applesauce and egg. Pour it over the bread and sausage mixture, stirring to combine.
Transfer the mixture to a buttered baking dish
Cover and bake 25 to 30 minutes.
Remove foil and bake 10 more minutes
Hint: Prep for this can happen a few days in advance. Brown the sausage. Cook the onions, celery and apples. Dry out the cornbread. Mince the herbs and then just simply assemble on the big day.
Substitutions
- Cornbread - You can use packaged prepared cornbread stuffing instead of fresh cornbread.
- Apples - Any sweet apple will do. I used Honey Crisp, but Fuji or Cosmic Crisp are good alternatives
- Sausage - Roll breakfast sausage was used, but mild or sweet Italian sausage make an excellent substitution.
- Dried Herbs - I always have an abundance of fresh herbs remaining in my garden, but dried herbs will work just as well here. Substitute with 2 teaspoons of dried parsley and sage, and 1 teaspoon of dried thyme.
- Nuts -- Pecans are so good next to apples. So too are walnuts.
- Vegetarian - use plant based sausage for a vegetarian option. Or simply omit the sausage and add a cup of diced butternut squash when sautéing the vegetables.
Variations
- Make it Spicy - Use spicy breakfast sausage or chorizo, add a diced poblano pepper to the saute and substitute the pecans with toasted pepitas
- Make it Gluten Free - Trader Joe's has an excellent gluten free seasoned stuffing mix. And Krusteaz and Bob's Red Mill have gluten free cornbread mixes.
- Italian Sausage, Pear and Pistachio - Substitute the apple and pecans with pears and pistachios. And substitute the breakfast sausage with Italian sausage. (I would love to saute in some diced fennel with this version!)
Equipment
- large skillet or saute pan
- large bowl
- 9" x 13" baking dish
Storage
Most of the prep for the sausage and apple stuffing can be done the day before. Prepare everything up until the point where the bread cubes are stirred in. Cover and refrigerate. When ready to bake, simply stir in the stock, egg and applesauce mixture, transfer to the baking dish and bake.
Cooked dressing can be stored in the refrigerator covered for up to 3 days.
Sausage, Apple and Cornbread Stuffing can also be frozen making it a great "make-ahead" dish. It can be frozen either cooked or uncooked. Prepare the entire recipe and freeze in an airtight container. If uncooked, transfer the dressing to the oven while still frozen and cook until it reaches an internal temperature of 165°F.
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Sausage, Apple and Cornbread Stuffing
Equipment
- large skillet
- large bowl
- 9" x 13" baking dish
Ingredients
- 1 pound country pork breakfast sausage
- 6 tablespoon unsalted butter
- 1 large yellow onion diced
- 1 cup diced celery plus 2 tablespoons chopped celery leaves
- 1 large Honeycrisp or Fuji apple peeled and diced
- salt and pepper to taste
- 6 cups herb flavored cubed stuffing
- 3 cups stale cornbread*
- 1 cup chopped pecans
- 2 tablespoons minced parsley
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh thyme
- ⅓ cup applesauce
- 2 large eggs beaten
- 1 cup turkey drippings turkey stock or chicken stock
Instructions
- Preheat over 350°F. Prepare a 9” x 13” baking dish by coating it with butter or cooking spray
- In a large skillet over medium heat, brown sausage breaking up with a meat chopper or back of a wooden spoon, about 10 minutes. Transfer to a paper towel lined bowl to drain. Pour off remaining fat in skillet.
- To the same skillet, melt the butter over medium heat. Add the onion and celery and cook for 4 minutes. Add the diced apple and continue cooking, about 5 more minutes until softened. Add salt and pepper to taste. Transfer to a large bowl.
- Add the reserved sausage, bread cubes, cornbread, pecans, herbs and celery leaves stirring to combine.
- In small bowl or glass measuring cup, whisk together turkey drippings/stock, applesauce and egg. Pour it over the bread and sausage mixture, stirring to combine.
- Transfer the mixture to a buttered baking dish
- Cover and bake 25 to 30 minutes.
- Remove foil and bake 10 more minutes.
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