Dad’s Own Apple Sausage Stuffing

To save time on the day you are cooking the turkey, prepare the stuffing a day ahead and store it in an airtight container in the refrigerator. Do not stuff the bird until you are ready to put it in the oven.


If you don’t have time to make your own stuffing from scratch, you can purchase bags of preseasoned bread crumbs, intended for stuffing making, in the grocery store. Follow the instructions on the bag but feel free to improvise a bit with your favorite ingredients. For example, if you like chestnuts or raisins in your stuffing, go ahead and add some.


Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationegg-free, peanut free, soy free, tree nut free



Taste and Texturebuttery, fruity, herby, meaty, savory, spiced, sweet

Type of Dishstuffing


  • 3 large, tart apples, such as McIntosh or Macoun
  • 1 pound sweet Italian sausage meat, crumbled
  • ¼ cup (½ stick) butter
  • 1 large onion, diced
  • 1 small fennel bulb, diced (optional)
  • ½ cup marsala or sherry
  • 1 chicken bouillon cube
  • 3 cups (about 5 slices)diced whole wheat bread
  • 3 cups (about 5 slices) diced white bread
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • Salt and pepper
  • Large frying pan
  • Colander
  • Large bowl


  1. Core and coarsely chop the apples and set aside.

  2. Place a large frying pan on medium-high heat and let it get hot, about 45 seconds. Add the sausage meat and cook, stirring constantly, until browned, about 4-5 minutes. Transfer the meat to a colander, let the fat drain off, then transfer it to a large bowl.

  3. Wipe out the frying pan with a paper towel, return it to high heat, and add the butter. When the butter has melted, add the diced onions, chopped apples, and fennel, if using. Cook, stirring frequently, until soft, about 12 minutes. Add the marsala or sherry and the bouillon cube and cook until the bouillon is dissolved and the liquid is reduced by half, about 3 minutes. Transfer to the bowl with the sausage.

  4. 4. Add the diced bread, parsley, thyme, and salt and pepper to the bowl, and stir gently to combine. Let the mixture cool before stuffing the bird, or cover and refrigerate until ready to use.


  5. Substitute 3 cups cooked white, brown, or wild rice for 3 cups of the diced bread.

  6. Substitute 3 cups crumbled corn bread for 3 cups of the diced bread.

  7. Substitute 1 cup chopped walnuts or pecans and ½ cup raisins for the sausage.



I have not made this yet so I cannot rate it.

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