Sage, Sausage and Apple Stuffing

Serves 8-10
Adapted from: Food Network

364 days out of my year are spent waiting for stuffing, if we’re being honest here. But not all stuffings are made equal. There’s absolutely nothing worse than a mushy, dense, monochromatic stuffing. It gives me shivers just thinking about it, mostly because I made the mistake of getting some stuffing from my local grocer’s hotbar for dinner tonight, and it was exactly that. What a disappointment.

This recipe is everything stuffing should be: Crispy and crunchy on the outsides while still soft on the inside, the classic Thanksgiving savory flavor mixed with the bright, lighter taste of cranberries and apples, and lots of butter. I dare you to make this recipe part of your average weeknight dinner, because it’s just too fab to save for once a year.


  • 16 ounce bag stuffing cubes
  • 10 tablespoons unsalted butter
  • 1 lb fresh sage sausage (or any sausage you’d like), casing removed
  • 1 medium onion, chopped
  • 2 Golden Delicious apples, peeled, cored, and chopped
  • 2-3 ribs celery, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup dried cranberries
  • 2 eggs, beaten
  • 1/2 cup walnuts, toasted (optional: I opted out because I just don’t like the idea of nuts with my stuffing; it just seems like a weird combo to me).

Preheat the oven to 325 F.

Put the stuffing cubes in a large bowl and set aside. Grease  3-quart casserole dish with some butter.

Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the sausage and break it up with a spoon while it cooks. Cook until it loses most of its pink color but is still moist, about 5 minutes. Add the sausage and all the fat leftover in the pan to the stuffing cubes. Melt 4 more tablespoons of butter in the pan. Add the onion, apple, celery, and salt and cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Let boil for about 2 minutes.

Add the broth/vegetable mixture to the stuffing cubes and toss until evenly moistened. Mix in the walnuts (if using), cranberries, and eggs. Press the mixture lightly into the greased pan and bake, uncovered, until the top forms a crust, about 40 minutes. Melt the remaining 2 tablespoons of butter and drizzle over top the stuffing as evenly as you can and bake uncovered for another 20 minutes. Serve immediately.

Happy dining!!



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