Thanksgiving Stuffing with Sausage and Apples


Side DishThanksgivingMake-aheadStuffing

Classic Thanksgiving stuffing is the perfect dish to serve alongside your holiday bird. It’s easy to make with sausage, toasted sourdough, and just a touch of sweetness from diced apples. This is the stuffing recipe to end all stuffing recipes.

Thankgiving stuffing in a baking dish on a blue napkin with a silver spoon nearby.

Sides are the focal point of the Thanksgiving table. I don’t care what anyone says about that glorious bird that so often takes center stage. Beautiful though that bird may be, the sides will always have my heart. And the king of sides is Thanksgiving stuffing.

Give me a plate filled with toasty cubed bread, diced celery, onions, sausage, apples, and, of course, sage, and I’m in flavor-blasting heaven. I’ll eat it all with absolutely no regrets.

Oh, I know what you are thinking: “How could she forget the mashed potatoes!” or, “Um, hello, green bean casserole! Who doesn’t love green bean casserole!”

For the record, I love potatoes drenched in gravy and green bean casserole too, but it’s the distinct and homey fragrance of sage wafting up from a hot casserole dish filled with stuffing that reminds me of the holidays.


Technically speaking, stuffing is cooked inside the bird, and dressing is baked in a casserole dish or 9×13 pan, but most people use the words interchangeably to mean cubed bread with aromatics served at Thanksgiving.

This recipe is for baking it in a 9×13 dish rather than inside the turkey, but I’m going to go ahead and call it stuffing because, to me, dressing is served on salads.

A baking dish with classic sage, sausage and apple stuffing next to plate of stuffing, chicken leg, and green beans. There is a glass of red wine nearby.


I prefer to use a one-pound ground country or breakfast sausage rather than, say, Italian sausage. I also tend to use turkey sausage just because it’s a little leaner, but really, you can use whatever you prefer.


Stuffing and what you put in it varies greatly by region. I prefer a nice crusty sourdough bread. I think the slight tanginess of the sourdough plays well with the earthy flavors of sage and thyme and the sweetness of the cooked onions and apples. I don’t even bother to cut the crusts from the bread.


When developing this recipe, I made a version with apples and a version with pears. Both versions were delicious, but I went with apples because I liked the hint of color.

Any sweet apple that’s good for pie will be good in this. I prefer Braeburn or Gala. I would steer clear of yellow and red delicious. They tend to soften too much and turn a little mushy.

Woman putting classic sauage stuffing onto a plate with green beans.


The kind of sausage you use will deeply impact the flavor and the salt content of the dish. I made this once using Honey Suckle White Ground Breakfast Turkey Sausage and found I needed to add about a 1/2 teaspoon of salt to the stuffing mixture. But when I used ground breakfast pork sausage from my butcher, no additional salt was needed and if I had added the additional salt it would’ve been too salty.

So how much salt should you add? Once you cook the filling in the skillet try a forkful before you pour the stock over it. If you feel like it needs more salt add it then.


Yes, you sure can. If you cook stuffing inside the bird, it takes the bird longer to cook, so be prepared for that. Also, you need to make sure the stuffing, not just the turkey, reaches 165°F. If you want the details on how to safely cook stuffing inside a turkey, visit the USDA’s page here.

A baking dish with classic sage, sausage and apple stuffing next to plate of stuffing, chicken leg, and green beans. There is a glass of red wine nearby.


Yes, you can make this ahead of time.

  • Four days before: Toast the bread and keep it in an airtight container on your counter
  • One day before: Cook the base for the stuffing and add the stock. Cool it, then keep it in the fridge. Combine it with the toasted bread and bake it according to the directions on the day you want to eat it.
  • One day before – version 2: You could make the entire dish the day before, then keep it covered in the refrigerator and reheat it in a 350°F degree oven for 20 minutes before serving.


  • Cranberry Sauce
  • Slow Cooker Mashed Potatoes
  • Roasted Acorn Squash with Butter and Brown Sugar
  • Potato Dinner Rolls
  • Green Bean Casserole from Scratch
  • Giblet Gravy

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Thanksgiving Stuffing with Sausage and Apples Recipe

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Yield: Serves 12

Sometimes the filling can stick to the aluminum foil. It’s worth the extra effort to butter or oil the foil before covering the dish.

I usually pick up a round of sourdough bread from Whole Foods. I can get about 8 cups of cubed bread from about half of a traditional round. I just slice it up. No need to remove that beautiful crust.


For the toasted bread:

  • 8 cups (1 pound) sourdough loaf, 1/2 inch cubed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the stuffing:

  • 1 pound country sausage – pork or turkey
  • 6 stalks celery (2 cups), diced
  • 2 large Gala apples, cored and diced small
  • 1 medium onion (1 cup), diced
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons dried thyme leaves
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 cups low sodium chicken stock


1 Toast the bread cubes: Preheat oven to 425°F. On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt, and pepper. Use your hands to toss and coat the bread. Toast in the oven for 10 minutes, until the cubes have toasted slightly and take on a little color. When ready, they will still be tender and squishy on the inside, but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

Woman slicing sourdough bread on a baking sheet to make thanksgiving sausage stuffing.Woman drizzling olive oil on cubed bread on a baking sheet to make thanksgiving stuffing wiht apples and sausage.. Woman tossing cubed bread on a baking sheet for thanksgiving stuffing. Toasted breadcrumbs in large glass bowl.

2 Prepare your baking dish: Butter a 9×13-inch baking dish and set it aside.

3 Cook the stuffing ingredients: Heat a large skillet over medium-high heat. Add sausage, breaking it up as you go. Let it brown and release some moisture. This should take about 5 to 7 minutes.

Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10 to 12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little color as well.

Once the vegetables have browned just a bit, and softened, add the apple cider vinegar. Stir to coat and cook for one minute more. Taste the dish along with a piece of the toasted bread. Decide if it needs more salt. If so, add it now. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

Apples, onions, and celery on diced on a cutting board for easy thanksgiving stuffing. Woman chopping sage leaves on a white cutting board. Woman pouring stock into a pan full of pork sausage, celery and sage for easy, homemade stuffing. Woman simmering stock, pork and aromatics on the stovetop for the best Thanksgiving stuffing.

4 Combine everything together: Carefully, pour skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

Woman pouring hot liquid inot a bowl of bread to make classic Thanksgiving Stuffing.Woman in blue apron spooning stuffing out of a bowl into a buttered 9x13 baking dish.

5 Cover and bake: Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top.

Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil, and continue baking for 20 additional minutes. When it’s ready, the stuffing will look moist but have a nice crispy texture on top, and a golden color.

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Summer Miller

Summer Miller is an Associate Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

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