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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 221 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 65 Ratings

Most helpful positive review

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.

Most helpful critical review

My husband and I wanted to stuff our turkey with this for Thanksgiving this year but unfortunately it was a "dish" stuffing. We cut the apples down to 2 and still feel it was a bit much. We used...

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.

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 t...

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 defini...

I made this for Thanksgiving Dinner for the third year in a row and it is still my favorite!

This is the 2nd time I've made this recipe. The first time I didn't read the recipe well (prepare stuffing to package directions) and just made it with the listed ingredients. This time I foll...

Tasty! Seems like a lot of steps, but worth it.

I've made this a few times now. Very easy to make and taste great. The family loves it.

Would give 4-1/2 stars. The directions are a bit contradictory as my Pepperidge Farm (sage/onion) dry stuffing mix directions called for chicken broth, butter, onions & celery to prepare. So, al...

This was good, but instead of water chesnuts i used slivered almonds instead. It turned out had more texture to it.