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Stuffing with Sausage, Apples & Sage


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Rate this recipe 4.6/5 (31 Votes)


  • 12 oz Pepperidge Farm Bread Stuffing Mix (cubed)
  • 1 pound bulk pork sausage
  • 4 tablespoons butter
  • 3 ribs celery, chopped
  • 2 large onions, chopped
  • 1 - 1 1/2 cups chicken broth
  • 1 large egg, beaten
  • 1 cup Apples, chopped
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage or 1 tsp. dried sage
  • Salt and pepper



Step 1

Preheat the oven to 325 degrees.

Place bread cubes in large mixing bowl.

In a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread.

Discard all but 2 tbsp. of the drippings from the skillet. Melt the butter in the reserved drippings in the skillet. Add the celery, apples and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes.

Scrape into the bowl with the bread and add the chicken broth, egg, parsley, sage, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.

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