Stuffing with Sausage, Apples & Sage
Cook time: 
Total time: 
Stuffing with Sausage, Apples and Sage will satisfy everyone's taste buds at the Thanksgiving table with a mix of cornbread and French bread.
  • 5 cups crusty French Bread, cut into 1" pieces
  • 3 cups corn bread, cut into 1 " pieces
  • 1 lb country pork sausage
  • ¼ cup salted butter
  • 1 cup diced onion
  • 1½ cups diced celery
  • 4 cloves garlic, minced
  • 1 cup apples, peeled and diced
  • 2 Tablespoons, minced fresh Sage
  • Salt and pepper
  • 2 cups chicken stock (you may need less if your bread is moist)
  1. Preheat oven to 375 and butter a large casserole dish, set aside.
  2. Arrange bread cubes on two large baking sheets and bake in the oven, tossing until golden and crisp. Remove and set aside.
  3. In a large pot, brown sausage breaking it up as you sautee with a wooden spoon until it is no longer pink. Remove with a slotted spoon to a large mixing bowl.
  4. To the sausage drippings add butter, onion, celery, apple and garlic. Sautee until tender about 5-7 minutes. Stir in the sage and cook an additional 1 minute. Season with ½ tsp each of salt and pepper or to taste (taste first before seasoning). Transfer sauteed veggies and apples to the bowl with the sausage.
  5. Add bread cubes to the mixture and toss gently to combine.
  6. Slowly drizzle in the chicken stock, tossing gently until moist. You will need between 1½-2 cups depending on the moistness of your bread cubes.
  7. Transfer stuffing to prepared casserole dish and cover with foil. Bake 20 minutes.
  8. Remove foil and bake an additional 20-30 minutes or until golden and crisp.
Recipe by Freutcake at