The Best Sausage Stuffing for your Thanksgiving dinner, or for any meal! This sausage and apple stuffing has been a family favorite for years!
This sausage stuffing goes great with a Roasted Turkey breast or a brown sugar Glazed Baked Ham – or both! Just add another side dish or two and you’ll have your Thanksgiving dinner set to go!
Our All Time Favorite Sausage Stuffing Recipe
I’ve actually run into friends of mine at the grocery store with an oven stuffer chicken in one hand and two loaves of white bread in the other hand. They laugh knowing that I’m going home and hoping the wife will throw together a roast chicken dinner with some The Best Sausage Stuffing ever.But things have changed and I want to learn how to make this recipe myself. And with Thanksgiving around the corner I thought you guys could all use a go-to recipe for the best sausage stuffing. What I really should have called this is the best sausage and apple stuffing recipe.
That’s right, this really is a sausage and apple stuffing recipe – and the apple is really what makes this stuffing stand out!
What Is The Best Sausage To Use For Stuffing?
In my opinion if you want to make the best sausage stuffing, you need to go with Italian sausage – mild or spicy. Or you can use a combination of both but it’s the flavors and spices in Italian Sausage that really work for this stuffing recipe.
You can also use pork sausage or a breakfast sausage, but I think the flavors and spices in Italian sausage really make the best stuffing. Because when you’re making sausage stuffing with apples, I really like the spice blend of Italian sausage together with tart green apples.
How To Make Sausage Stuffing
Cook the sausage and then drain some of the drippings from the pan. Next, instead of onions and celery, we’re adding onions and diced green apples. The tart green apples are what sets this stuffing recipe apart from the rest!
Again, you can use hot Italian sausage or regular Italian sausage, or a combination of both to make this stuffing. It’s this sausage, vegetable and broth mixture tossed with bread cubes that makes the most amazing stuffing.
While that is simmering start toasting a whole loaf of bread. (Or you can toast the bread ahead of time, too. Doesn’t matter if it’s cold) Use regular white bread for this, not sourdough or whole wheat or ciabatta.
Just white bread please, there is a time and a place for white bread and this is it. I’m not saying that you can’t try different types of bread for stuffing. In fact, there are many AMAZING stuffing recipes that call for different bread…this just isn’t it.
Tear or cut the bread into cubes and add them to the biggest bowl you can find. Now pour the broth mixture from the skillet into the bowl and gently toss it with the toasted bread cubes.
At this point you should taste a piece of bread to make sure that it’s seasoned properly, adding more salt or pepper if needed. Next pour in the eggs and parsley and gently toss again. You don’t want the bread to turn into mush, some of it will and that’s ok but try to keep some pieces in tact.
Pour the stuffing into a heavily buttered casserole dish, top with more cubes of butter and bake for about 45 minutes. We like to bake this stuffing for 30 minutes covered and then 15-20 minutes uncovered.
Can You Make This Stuffing Recipe Ahead Of Time?
Yes, you can make this stuffing ahead of time and keep it in your fridge until you’re ready to cook it. You can also freeze it and take it out to thaw before cooking – that’ll be a huge timesaver for those big Thanksgiving dinners!
Since we make this stuffing all the time, I’ve actually have found that it tastes better if you make it the day before. Let it sit in the fridge until you’re ready to get it in the oven. That perfect white bread soaks up all the flavor from the broth and sausage and it really makes the flavor better.
And leftover stuffing (if there is any) usually becomes a main meal for me. Pour on a quick brown gravy or some homemade turkey gravy if you have it, or just as is works totally fine.
Tips For Making The BEST Sausage Stuffing Recipe:
- Make sure to take the time to properly brown the sausage in the beginning. Browning the sausage properly adds tons of flavor to the overall stuffing.
- Use a good quality chicken stock or broth. Many canned or boxed brands are very watery, meaning not a lot of flavor. Find the best quality stock that you can or make your own!
- Taste the stuffing for seasonings before adding the eggs. A cube of bread soaked in the broth will give you an idea of how the end product is going to taste.
- Let the stuffing crispy up on top before taking it out of the oven. This way you’ll have soft bread cubes on the inside and slightly toasted cubes on top!
PIN IT!
Looking For More Stuffing Recipes?
- Hot Dog Bun Stuffing
- Pecan, Fig & Pear Vegetarian Stuffing
- Waldorf Chicken Sausage Stuffing
- Upside Down Pineapple Stuffing
- Italian Stuffing Muffins
The BEST Sausage Stuffing
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeThere are a lot of recipes that claim to be the BEST, but this really is The Best Sausage Stuffing recipe! We make it as a Thanksgiving side dish and also during the regular year – it’s so good we have to get our fix any time we can!
Ingredients
- 1 lb. bulk Italian sweet or spicy sausage
- 6 tablespoons butter
- 1 large onion, diced (about 1 cup)
- 1 large green apple, peeled and chopped (about 1 cup)
- 2 teaspoons poultry seasoning
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley, chopped
- 3 cups chicken stock
- 2 eggs, beaten
- 16 cups cubed white bread, toasted (*see note)
- Extra butter for buttering the dish and for the top of the stuffing
Instructions
- Pre-heat the oven to 350 degrees.
- Melt the butter in a large skillet, then add the sausage, breaking up with a spoon or spatula until browned.
- When the sausage is almost all browned add in the diced apple, onion, poultry seasoning and thyme then cook for another 5 minutes. Stir in the chicken broth, salt and pepper and let simmer for 15 minutes. After the sausage and broth mixture have simmered, taste for seasonings and adjust if needed.
- Add the toasted bread cubes to a large bowl. After the chicken broth has cooled slightly, pour it over the bread and toss gently until all the cubes are moistened.
- Beat the eggs together with the parsley and add to the bowl. Toss gently to combine.
- Pour the stuffing into a buttered, 9″ x 13″ baking dish and then top the stuffing with small pieces of butter all around, about 2 tablespoons.
- Cover with aluminum foil and bake at 350 degrees for 30 minutes.
- Take the foil off and bake another 20 minutes until the stuffing is crispy on top.
Recipe Notes
If you prefer to not have a crispy stuffing then leave the foil on for the entire cooking time. You can make this stuffing recipe ahead of time, cover and keep in the refrigerator until ready to bake. Bring the dish out about 30 minutes before cooking to let it come to room temperature first.
You’ll need to buy 2 regular loaves of white bread (you’ll use about 1 1/2 loaves for 16 cups) or you can buy and extra large 24 ounce loaf. Toast the bread and then cut or tear into cubes.
- Category: Side Dish
- Method: Stove Top / Oven
- Cuisine: American
Keywords: sausage stuffing, best stuffing recipe, easy stuffing recipe, sausage and apple stuffing, sausage and herb stuffing, thanksgiving side dish, homemade stuffing, thanksgiving stuffing
I see why you want this all year long, absolutely perfect stuffing!
★★★★★
Thanks Matt! Finally got the recipe down – it took a few attempts to make it taste the same as when my wife makes it! Mine with more sausage though of course…
can stuff a turkey with this stuffing?
You certainly can!
Thanks Dan!
Made this today for our Christmas dinner. It was delicious and everyone loved it. It is now my go to sausage stuffing. Thanks for sharing.
★★★★★
It took us a long time to get this one right, so thank you! I’m so glad you liked it!
Can you use turkey Italian sausage?
You sure can!
This sounds REALLY Good! Is there a specific type of apple you use for this?
You’re going to LOVE it! We use a granny smith for it’s tartness typically, but any apple will work! Also stay tuned because this week is STUFFING WEEK! A whole week of stuffing recipes for Thanksgiving – it’s going to be crazy!
Any Way to do this in a slow cooker?
Not that I have instructions for, sorry!
Do you know how many people this recipe feeds?
It will serve about 8, the information is at the top of the recipe card. If you are having a lot of other sides you have you could stretch it to 10.
This Recipe sounds delicious! Does it work well for stuffing a turkey?
Yes it does, I know this because my mother in law does it that way but I haven’t done it myself!
Can you make this 2 days ahead ?
Definitely!
Whoohoo! I FINALLY found a sausage stuffing that Is amazing. I swear I’d eat it out of the garbage it’s that good.!!! My hubby even commented how awesome it was. Thank you a thousand times for posting this. The white bread does make all the difference too. It will now be a staple at my Thanksgiving table. -or anytime, who needs a holiday for this!? I prepared it at 8am and baked it at 4pm. Only 8 hrs of “marinating” but even that short time definately made a difference with taste. We had our Thanksgiving today I’m looking so forward to our leftovers for breakfast! Lol
★★★★★
I have to say, breakfast stuffing is my favorite thing! Especially if you have some leftover gravy laying around! I’m so glad you found our stuffing and like it as much as we do, thanks Debra!
My husband is not a stuffing eater, but he loved this. He has gone back for seconds and thirds. My mother-in-law will be super jealous because he never eats hers. This was truly the best stuffing I have ever eaten. Thank you.
★★★★★
We love it too:) Love the family stories…we have so many like that! Have a great holiday Patti!
I want to make this but I don’t have any white bread on hand I have some really delicious homemade Brad that I think may be a wheat but I’m not sure possibly with oats would that be OK since it’s all I have?
I always say to try and just use what you have, I think your homemade bread will be fine!
I love this recipe! I usually use sage sausage and toss in a cup of dried cranberries plumped in the hot chicken broth. That occasional tart bite is perfectly paired with the apples, bread and sausage!
★★★★★
I agree, the apple in the stuffing is key! Thanks for the comment!
This recipe tastes just like the one my mom used to make. We double the apples too! Thanks for this recipe!
★★★★★
Thanks Peter! We double the apples sometimes, too!
Do you put celery in it?
There’s no celery in this recipe, but you certainly can add it if you want!
This really is the best sausage stuffing, I do love the applesI will be making it for all of our holidays!
★★★★★
Yep it just goes to show you that you should always try new things! Thanks Tricia!
I just had to take a moment to say that I love the voice I hear in the narrator! Such a cute husband! I love the story about the oven stuffer in the bread at the grocery store! So cute! That deserves a snuggle for sure!
★★★★★
I’m telling you, he really is, thank you for noticing that! It’s so funny how a guy that I married 20 years ago that ate about 4 things was all of the sudden the biggest foodie and craving sausage stuffing. It’s one of our most favorite stories! Thank you for your support!
Nice!!!!!!!!!!
★★★
My mom makes this stuffing every year, Thanksgiving wouldn’t be the same without it!
★★★★★
Finally made this after bookmarking this page years ago. Hands down the best apple and sausage stuffing! Gonna bake it up tomorrow! Thank you for posting.
★★★★★
Great! Happy Thanksgiving!