🍎 Apple Walnut Sausage Stuffing – The Ultimate Thanksgiving Side Dish

When it comes to Thanksgiving, no side dish steals the show quite like a hearty, flavorful stuffing. This Apple Walnut Sausage Stuffing combines the sweetness of crisp apples, the crunch of toasted walnuts, and the savory richness of sausage to create a show-stopping addition to your holiday spread. Perfectly moist inside and golden on top, it’s a comforting, aromatic dish that brings warmth and nostalgia to the table.

Whether you call it stuffing or dressing, this easy recipe delivers all the cozy flavors of fall in one dish — and it’s simple enough for beginner cooks while impressive enough for your Thanksgiving feast.

🦃 Why You’ll Love This Stuffing

• Sweet and Savory Harmony: Juicy apples pair beautifully with seasoned sausage for the perfect flavor contrast.
• Texture Heaven: Crispy top, tender middle, and a light crunch from walnuts in every bite.
• Make-Ahead Friendly: Easily prepared a day in advance, making your holiday stress-free.
• Customizable: Works with sourdough, French bread, or cornbread – your call!
• Crowd Pleaser: This stuffing always disappears first on the buffet table.

🧄 Ingredients You’ll Need

• 1 pound ground sausage (mild or spicy)
• 1 loaf (about 10 cups) cubed day-old bread (French, Italian, or sourdough)
• 2 medium apples, peeled and diced (Honeycrisp or Granny Smith)
• 1 cup chopped walnuts (lightly toasted)
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 tablespoons unsalted butter
• 2 ½ cups chicken or turkey broth
• 2 teaspoons fresh sage, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 2 large eggs, beaten
• Optional garnish: fresh parsley or rosemary sprigs

🔪 Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C). Grease a large 9×13-inch baking dish or casserole pan.
2. Toast the bread cubes:
   Spread the cubed bread on a baking sheet and toast for 10–15 minutes until lightly golden and crisp. (If your bread is already stale, you can skip this step.)
3. Cook the sausage:
   In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through (about 7 minutes). Remove and set aside, leaving a small amount of rendered fat in the pan.
4. Sauté the vegetables:
   In the same skillet, melt the butter. Add onion and celery; cook for 4–5 minutes until softened. Stir in the diced apples, fresh herbs, salt, and pepper, and cook for another 3–4 minutes until fragrant.
5. Combine everything:
   In a large mixing bowl, combine toasted bread cubes, cooked sausage, apple mixture, and walnuts. Gently toss to mix.
6. Add liquid and eggs:
   Pour in the broth gradually while tossing until the mixture is moistened but not soggy. Stir in beaten eggs to help bind the stuffing.
7. Bake to perfection:
   Transfer mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 20 minutes, or until the top is golden and crisp.
8. Serve and enjoy:
   Let it cool slightly before serving. Garnish with fresh parsley or rosemary for a festive touch.

Apple Walnut Sausage Stuffing

A golden, savory stuffing made with sausage, apples, and walnuts — the perfect Thanksgiving side dish that’s moist, flavorful, and easy to make ahead.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Holiday

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground sausage
• 10 cups cubed day-old bread
• 2 apples, diced
• 1 cup chopped walnuts
• 1 onion, chopped
• 2 stalks celery, diced
• 3 tbsp unsalted butter
• 2.5 cups chicken or turkey broth
• 2 tsp fresh sage, minced
• 1 tsp fresh thyme, minced
• 1 tsp dried rosemary
• 2 eggs, beaten
• Salt and pepper to taste

Equipment

• Large skillet
• Mixing bowl
• Baking dish
• Wooden spoon
• Foil

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Toast bread cubes 10–15 minutes until lightly golden.
3. Cook sausage in skillet until browned. Remove and set aside.
4. Add butter, onion, and celery to pan; cook 5 minutes. Add apples, herbs, salt, and pepper.
5. Combine bread cubes, sausage, apple mixture, and walnuts in large bowl.
6. Stir in broth and beaten eggs until evenly moistened.
7. Transfer to baking dish, cover with foil, bake 25 minutes. Remove foil and bake 20 more minutes until golden.

Notes

For a make-ahead version, assemble and refrigerate overnight before baking.

🌿 Tips for Perfect Stuffing

• Use day-old bread: Slightly stale bread absorbs flavor without turning mushy.
• Choose flavorful sausage: Sage or Italian sausage adds depth, but chicken sausage works well too.
• Balance the moisture: Add broth slowly — the mixture should be moist but not soggy.
• Add texture: Toasted walnuts or pecans bring a nutty crunch that elevates the stuffing.
• Prep ahead: Assemble everything the day before and refrigerate. Bake just before serving.

🍏 Variations

• Vegetarian: Skip sausage and add sautéed mushrooms or roasted butternut squash.
• Cornbread Version: Replace regular bread with cornbread cubes for a Southern-style twist.
• Cranberry Twist: Add ½ cup dried cranberries for a tart, colorful pop.
• Gluten-Free: Use gluten-free bread and confirm your sausage is gluten-free.
• Apple-Free: Swap apples for pears for a milder, sweeter version.

🧊 Storage & Make-Ahead Instructions

• Make Ahead: Prepare the stuffing mixture (without baking) up to 24 hours ahead. Store covered in the fridge.
• Refrigerate Leftovers: Store cooked stuffing in an airtight container up to 4 days.
• Reheat: Warm in the oven at 325°F for 15 minutes, or microwave individual servings.
• Freeze: Freeze unbaked stuffing for up to 2 months. Thaw overnight and bake as directed.

🥂 Serving Suggestions

Serve alongside roast turkey, mashed potatoes, and green bean casserole for the ultimate Thanksgiving plate. For a twist, stuff it into acorn squash halves or serve as individual ramekins for portion control and presentation.

Pair this stuffing with a crisp white wine, like Chardonnay or Pinot Grigio, or even warm apple cider for a cozy autumn feel.

💡 Fun Fact

Stuffing, also known as “dressing” in the Southern U.S., has ancient origins — it dates back to the Roman Empire, where cooks would fill meats with bread, herbs, and nuts. The addition of apples and sausage to modern stuffing recipes reflects the fusion of savory and sweet flavors popular in American holiday cuisine.