Pork Sausage and Apple Stuffing

A savory and slightly sweet stuffing made with pork sausage, apples, and pecans, perfect for a holiday meal.
A savory and slightly sweet stuffing made with pork sausage, apples, and pecans, perfect for a holiday meal.

Ingredients
Main Ingredients
- 1lbPork Sausage
- 3tbspButter
- 1pieceSmall Onion
- 1stalk Celery
- 1pieceGranny Smith Apple
- 4cupsWhite Bread, day old
- 1 1/2cupsChicken Stock or Turkey Stock
- 1/2cupHeavy Cream
- 1tspFresh Sage
- 1tspFresh Thyme
- 1pieceEgg
- 1/3cupPecans
- Kosher Salt to taste
- Ground Black Pepper to taste
How to make Pork Sausage and Apple Stuffing
Preparation
Preheat the oven to 350 degrees F (180 degrees C).
Finely chop the onion, Granny Smith apple, fresh sage, and fresh thyme. Thinly slice the celery.
Cut the white bread into half-inch pieces. Roughly chop the pecans. Remove the casings from the pork sausage.
Cooking
In a large sauté pan over medium-high heat, add the pork sausage. Stir frequently, breaking the pork into small pieces. Cook for 10 minutes or until cooked through. Drain and set aside.
Reheat the sauté pan over medium-high heat and add the butter. Once melted, add the onion and celery. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Add the apple and pecans, and cook for another 3 minutes.
Add the bread and carefully toss to combine. Add the chicken stock, heavy cream, sage, and thyme. Season with kosher salt and ground black pepper.
Beat the egg and add it to the mixture. Stir until fully incorporated.
Transfer the dressing to a large baking dish and cover with foil. Bake for 40 minutes. Remove the foil with 2 minutes left. Place the stuffing under the broiler, set it to high, and cook for 2 minutes, just enough to brown and crisp the top.
Tips & Tricks
For extra flavor, consider adding a pinch of nutmeg or cinnamon to the mixture.
Ensure the bread is day-old or slightly stale for the best texture.
FAQS
Can I use a different type of sausage for this stuffing?
Yes, you can substitute the pork sausage with chicken sausage or turkey sausage for a lighter option. Just ensure that the sausage is fully cooked before adding it to the stuffing.
What can I use instead of Granny Smith apples?
If you don't have Granny Smith apples, you can use other tart apples like Honeycrisp or Braeburn. They will provide a similar balance of sweetness and tartness in the stuffing.
Is it necessary to use day-old bread for this recipe?
Day-old bread is preferred because it is drier and will absorb the liquid better, resulting in a better texture. If you only have fresh bread, you can dry it out in the oven at a low temperature for a few minutes.
Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Just assemble it up to the baking step, cover it tightly, and refrigerate. When ready to bake, allow it to come to room temperature before baking.
What can I serve with this stuffing?
This pork sausage and apple stuffing pairs well with roasted meats, especially turkey or pork, and is a great addition to holiday meals. You can also serve it alongside gravy or cranberry sauce for added flavor.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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