Apple Sausage Stuffing Recipe

Most people associate stuffing with Thanksgiving dinner, sitting next to the turkey. Stuffing is much more versatile than thought, however. Not everyone is a fan of the traditional holiday bird. The good news is that you can pair this tasty side dish with everything from roast beef to ham.

This stuffing pairs tart Granny smith apples and cranberries with the savory turkey sausage, garlic, and sage, giving this stuffing recipe tang and zest. This unique and surprising combination will win over anyone who has come to think of stuffing as boring. Similarly, cooking the stuffing outside of the bird keeps the dish from becoming soggy and mushy.

Another point in favor of this particular stuffing recipe is its healthier take. Using olive oil, turkey sausage, and low-sodium chicken stock will keep you on track with all your health goals this holiday season.

How to make Apple Sausage Stuffing

Ingredients:

• 1 tsp olive oil
• 2 links turkey sausage, preferably apple, casings removed
  1 medium onion, diced
• 2 stalks celery, diced
• 1 Granny Smith apple, cored, peeled, and diced
• 1⁄2 cup dried cranberries
• 2 cloves garlic, minced cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
• 10–12 leaves fresh sage, chopped
• 1 1⁄2 cups low-sodium chicken stock
• 1 egg, beaten
• Salt and black pepper to taste
• 2 Tbsp cold butter, diced

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
3. Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
4. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
5. Place in a 13″ x 9″ casserole dish and dot with the butter.
6. Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.