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Apple, Sausage and Herb stuffing Recipe

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This recipe for Apple, Sausage and Herb stuffing, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashley Muñoz



Bread cubes:
-Loaf of Artisan or French Bread or any other type of leftover bread or rolls
-Olive oil
-sea salt and fresh ground pepper

Apple, Sausage and Herb Stuffing
1 lb. sausage (Jimmy Dean Regular or Spicy, I use half of each
1 medium onion, chopped about 2 cups
1 ½ cubes (3/4 cups) butter, melted
2-3 stalks celery, chopped about 1 1/2 -2 cups
1 apple, cored, chopped (I usually use a Gala) peel left on
2-3 cans chicken broth, MSG free about 4-5 cups
8-10 cups dried bread cubes, or 1 ½ bags cubed stuffing
½ of 14 oz. bag Herb Seasoned Stuffing (crumbly) Pepperidge Farm
Fresh sage, about 5 large leaves chopped or about 3-4 tablespoons
or 2-3 tablespoons dry sage
2 tablespoons poultry seasoning
salt and fresh ground pepper to taste

Bread cubes

1. Cube the bread, spread out onto a large cookie or baking sheet.
2. Drizzle with olive oil.
3. Sprinkle with sea salt and fresh ground pepper.
4. Bake in 250 degree oven until bread is lightly toasted and completely dried out.
About 1-1 1/2 hours, depending on density of bread and oven.
5. Cool completely, bag until ready to use.

-Also delicious as croutons. Save the crumbs as well to use in dressing. You may also up the temp on the oven to 300 and bake for about 30-40 minutes.
-Olive oil is not necessary, I usually drizzle olive oil on one loaf of french bread, but not on the other loaves.

Apple, sausage and herb stuffing Instructions
1. Cook the sausage, breaking up as the sausage is cooking. Drain the fat from sausage.
2. Add celery and onion. Cook until softened.
3. Season with salt, pepper and garlic salt or one clove of fresh minced garlic, poultry seasoning, and sage. Remove from heat.
4. In a large bowl or container, pour in dry bread crumbs and or cubes of bread.
5. Pour melted butter over bread and vegetable mixture. As you pour, make sure the butter is drizzled over most of the bread, not in one spot.
6. Add chopped apples to mixture and toss all ingredients together.
7. Pour chicken broth, about a cup at a time until moistened but not soggy over mixture in bowl. Toss again. The broth will take a minute to be absorbed into the bread. At this point, the stuffing should be slightly wet or damp, and all of the liquid absorbed by the bread. If the mixture appears to be dry, add more broth about 1/2 cup at a time and toss.
8. Place stuffing into a large greased baking pan (or two 9x13 pans).
9. Cover with foil that has been greased on one side (side facing stuffing).
10. Bake at 350 for approximately 30 to 40 minutes. When finished baking, if stuffing seems dry, add a little more chicken broth by drizzling over the top of the casserole dish. Replace foil top until ready to serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Good question.
Personal Notes:
Personal Notes:
-I buy Artisan bread or white bread, thick slice. You can purchase bread cubes at any grocery store if you don't want to make your own.

-Add broth just until bread is moistened and barely clinging to other pieces when shaped with hands.

-I generously season the stuffing, especially with sage. Fresh is best, but dried will work.

-I usually double this recipe for a group of 25.




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