Apple and Sausage Stuffing

Chef Richard 9 Servings 1 hour

Cooking stuffing alongside, rather than inside, the turkey is usually a matter of preference, but since this delicious recipe is similar to a bread pudding, it is best baked outside the turkey. When deciding how to cook other stuffings, bear in mind these practical considerations: Unstuffed turkeys cook faster, and there’s no danger of overcooking the breast meat while you’re waiting for the stuffing to reach a safe temperature.


  • 2  tablespoons vegetable oil
  • 1  pound spicy pork bulk sausage
  • 1  cup diced celery
  • 1  cup diced onion
  • 1  cup diced peeled cored apple
  • 2  garlic cloves, minced
  • 1  tablespoon chopped fresh parsley
  • 2  teaspoons minced fresh sage
  • 1  bay leaf
  • 8  cups 1-inch cubes French bread with crusts (from 1-pound loaf)
  • 1  cup whole milk
  • 1  cup low-salt chicken broth
  • 2  tablespoons (¼ stick) butter, melted
  • 3  large eggs, beaten to blend


  • Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with back of fork, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Stuffing can be prepared 1 day ahead. Cover and refrigerate. Reheat to lukewarm before continuing.)
  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in medium bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until brown and cooked through, about 50 minutes.