stuffing with apples and sausage recipe
The Best stuffing with apples and sausage recipe
What I love most about this recipe is how adaptable it is. You can serve it as a standalone side or nestle it inside a roasted chicken or turkey, but it’s also filling enough to eat on its own. My kids especially enjoy it because it’s not too sweet—just the right amount of natural fruitiness that makes it feel fresh without overpowering the meal. Plus, it’s a great way to use up extra bread or stale rolls from the bakery, so it’s practical for leftovers too. And since it’s packed with fiber from the apples and whole grains in the stuffing, it’s a lighter option than traditional stuffing without sacrificing flavor or texture. It’s the kind of dish that feels like a treat but is actually pretty balanced, making it a hit for both family gatherings and quiet weeknight dinners.
Apple and Sausage Stuffing
A hearty autumnal stuffing featuring tender apples, savory sausage, and a savory tomato-based sauce wrapped in a flaky dough. Perfect for holiday meals or a comforting weeknight dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 large egg
- 4 cups chopped apples (peeled and diced)
- 1/2 lb smoked sausage, crumbled
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup unsalted butter, melted
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour, salt, cold water, and egg. Mix until a soft dough forms. Knead lightly, then divide into two equal pieces. -
2
Preheat oven to 425°F. In a large skillet, cook chopped onion and celery over medium heat until softened. Add crumbled sausage and cook until browned. -
3
In a separate pan, melt butter and sauté garlic until fragrant. Stir in tomato sauce, thyme, and black pepper. Simmer for 5 minutes. -
4
In a large bowl, combine apples, sausage mixture, and tomato sauce. Stir in melted butter and seasonings. Let cool slightly. -
5
Roll out one dough piece into a 12×12-inch rectangle. Spread half the filling evenly over the dough. Roll up tightly, sealing edges. -
6
Place the rolled dough seam-side down into a greased baking dish. Brush with remaining melted butter. Roll out the second dough piece into a 12×12-inch rectangle, place on top of the filling, and seal edges. -
7
Cut slits in the top dough to allow steam to escape. Bake for 30–35 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Apple and Sausage Stuffing Works
❓ Frequently Asked Questions About Apple and Sausage Stuffing
1. What is the best way to prepare the apples for stuffing to keep them from getting mushy?
Use a sharp knife to slice the apples into ½-inch-thick rounds, then peel and core them. Parboil the apple slices in salted water for 3–4 minutes to firm them up slightly before adding them to the stuffing. This helps retain texture while cooking.
2. Can I substitute ground turkey for the sausage in this recipe?
Yes, you can use ground turkey instead of sausage, but the texture will be slightly different. For best results, mix the turkey with a pinch of smoked paprika or Italian seasoning to mimic the flavor profile. Cook it separately and fold it into the stuffing toward the end of baking.
3. How long should I bake the stuffing with apples and sausage?
Bake the stuffing at 375°F (190°C) for about 45–50 minutes, or until the filling is tender and the apples are soft but still hold their shape. Overcooking can make the apples mushy, so check periodically toward the end.
4. What if I don’t have a stuffing dish or baking pan?
Use a large oven-safe skillet or a baking tray lined with parchment paper. Place the stuffing mixture in the pan, cover loosely with foil if needed, and bake as directed. The dish’s shape won’t affect the outcome—focus on even coverage and proper heat distribution.
