Apple Sausage Stuffing is really delish and versatile! Goes with Pork, Turkey, Chicken or anything you put on the table – you’ll love the taste!

Want to know one of my very favorite comfort foods? Yup you guessed it, stuffing is one of my go to comforts. I can’t get enough of it. All fall, All Winter I’m eating stuffing. Apple Sausage Stuffing? is more than just my favorite – it’s everyone’s favorite! It’s SO GOOD!

This recipe feeds A LOT of people.  You may need to cut it down for your needs, but the holidays are all about big plates of food and plenty of left overs.  So I almost always make this much.  I make it the night before so many times we eat the stuffing as our dinner the previous night and then eat it again the next day with the Turkey!

This recipe really is easy. It tastes like it’s not easy, but it is easy. That’s why Apple Sausage Stuffing is so amazing. Using a stuffing mix makes this a breeze – but there’s enough of your own ingredients to wow everyone who comes for the holidays (or just a regular dinner!).

What Ingredients Do You Need to make Semi-Homemade Apple Sausage Stuffing?

3-4 large onions (I used sweet and red) about 4-5 cups chopped
2-3 shallots cut
3-4 cups of cut celery (I keep my pieces on the bigger side cause I like the chunks)
3-4 cups of peeled, cored and cut apples (any nice cooking variety – empire, gala, etc)
1 pound of regular breakfast sausage
3 boxes of stuffing mix prepared

How do you make Semi-Homemade Apple Sausage Stuffing?

• I like to cook everything separately. I tried it once trying to time it and cook the onions, apples and celery in the same pan at the same time, but really it didn’t work out for me. I use a little butter in all of them, and then maybe a little bit of broth in the celery. Once they are to your desired texture for stuffing (I like mine done!) put them aside.
• Brown your sausage. I keep chopping at it until it’s pretty small pieces. I want that flavor through the whole stuffing.
• Mix EVERYTHING together in one giant pot. Give one last heat on the stove and serve.
• If you are making it the day before you are eating it, just make sure to cover everything after mixing it together and refrigerate. I heat it up in the oven covered for most of it in a 9×13 pan. When heating up I put the oven to 350, cover the stuffing with tin foil for about 20 minutes and then another 5-10 without the cover to crisp up the top. If you don’t want it crispy on top, keep it covered for the whole 30 minutes or until it is heated through.

Do you need more Holiday Side Dishes? You have come to the right place!

Try out:

• Roasted Broccoli with Bacon
• Bacon Wrapped Stuffing Bites
• Savory Sausage & Apple Rice Casserole

Those side dishes are amazing, but you’ll need these tasty treats to round out your delish dinner!

• Spiked Slow Cooker Caramel Apple Cider
• Slow Cooker Pumpkin Bread Pudding
• Pumpkin Sugar Cookies

Semi-Homemade Apple Sausage Stuffing

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Ingredients

• 3-4 large onions (I used a HUGE sweet and 2 yellow) about 4-5 cups chopped
• 2-3 shallots cut
• 3-4 cups of cut celery (I keep my pieces on the bigger side cause I like the chunks)
• 3-4 cups of peeled, cored and cut apples (any nice cooking variety - empire, gala, etc)
• 1 pound of regular breakfast sausage
• 3 boxes of stuffing mix prepared

Instructions

1. I like to cook everything separately. I tried it once trying to time it and cook the onions, apples and celery in the same pan at the same time, but really it didn't work out for me. I use a little butter in all of them, and then maybe a little bit of broth in the celery. Once they are to your desired texture for stuffing (I like mine done!) put them aside.
2. Brown your sausage. I keep chopping at it until it's pretty small pieces. I want that flavor through the whole stuffing.
3. Mix together Stuffing and cooked ingredients in one large pot. Heat on the stove before serving.

If you are making it the day before you are eating it, just make sure to cover everything after mixing it together and refrigerate. I heat it up in the oven covered for most of it in a 9x13 pan. When heating up I put the oven to 350, cover the stuffing with tin foil for about 20 minutes and then another 5-10 without the cover to crisp up the top. If you don't want it crispy on top, keep it covered for the whole 30 minutes or until it is heated through.