Sausage and Apple Stuffing

Cooking Light Calories: 166 Fat: 6g Saturated fat: 1.8g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.9g Protein: 7g Carbohydrate: 22.1g Fiber: 2.3g Cholesterol: 41mg Iron: 1.9mg Sodium: 310mg Calcium: 62mg

Sausage and Apple Stuffing

Photo by Stephanie M.

  • Prep Time


  • Total Time


  • Servings



  • 8

    cups 1-inch sourdough bread cubes (about 12 ounces)

  • 6

    ounces mild Italian breakfast sausage

  • cups chopped onion

  • cups chopped fennel bulb

  • 1

    cup chopped celery

  • 3

    cups chopped peeled Golden Delicious apple (about 2 medium)

  • 6

    garlic cloves, minced

  • 3

    tablespoons chopped fresh sage

  • cup chopped fresh flat-leaf parsley

  • cups no-salt-added chicken stock (such as Swanson)

  • ¼

    cup unfiltered apple cider

  • 2

    large eggs, lightly beaten

  • ½

    teaspoon freshly ground black pepper

  • Cooking spray


1. Preheat oven to 350°. 2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 20 minutes or until golden. Cool slightly. Place in a large bowl. 3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl. 4. Return pan to medium-high heat. Add onion, fennel, and celery to pan; sauté for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine. 5. Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.


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