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!
I love stuffing. Just about any kind of stuffing. I didn’t realize until later in life how wonderful stuffing can be – I must admit. My sister-in-law first introduced me to how wonderful stuffing can be. She makes and Apple Raisin stuffing. YUM. Only problem is I hate raisins. So I needed to come up with my own version of this yumminess!
It started pretty simply and ended up with a stuffing that I am in love with. Why is it semi-homemade? Well, because I use Stove Top. Don’t stop reading. It will be ok. I promise this is good. I swear. Keep going. You can do it. Using Stove Top is like a dirty little secret. I make it yummy, I make it moist, delicious and appealing. But the instant you say you use boxed stuffing you lose a lot of people. I promise if you make it they will eat it. THEN you say it was made with Stove Top!
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!
- 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 stove top
- 4 1/2 cups of chicken broth
- 1 1/2 sticks of butter - plus a little for cooking
- 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.
- Make your stuffing according to the box (I use the above mentioned chicken broth not water). Let it sit the 5 minutes. I mix it all up and then dump everything in there!
- If you are making it the day before you are eating it, just make sure to cover it and refrigerate. I heat it up in the oven covered for most of it in a 9x13 pan. I am sure that you could stuff your turkey with this, but I stuff my turkey with non-stuffing things! 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.
Just make sure to eat it with your favorite turkey! I have already posted about my family’s recipe and you can check it out here. Another fellow blogger, Dani, has shared her family’s experience frying their turkey, check it out here.