Sausage and Apple Stuffing

Sausage and Apple Stuffing


"I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much."

Ingredients 1 h {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
  5. Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.
Tips & Tricks
Easy Apple Crisp

An easy apple crisp made with white cake mix, cinnamon, and butter.

Vegetarian Stuffing

A Thanksgiving side dish that will delight vegetarians and meat lovers alike.

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Reviews 52

  1. 64 Ratings

Jennifer Thurmond Simon

This is now a request at all family functions! Very good - I cook the stuffing in broth vs. water and it's just that much tastier.

Frances S.

Great! I used a bit more onion and celery and used pecans instead of water chestnuts. Very moist. I was able to assemble a couple of hours ahead of time, keep in the fridge, and then pop in the oven 1/2 hour before dinner. Served 8 and still plenty of leftovers.


This was DELICIOUS! However, I did double the recipe because I had a 27 lb. turkey to stuff..I did add a cup of raisins for extra flavor. This was the best stuffing I ever made! This will definitley be back on the table next year:)