This apple and sausage stuffing is the one that we make a double batch of because everyone always wants a second helping, and it pairs so well the next day with potato pancakes. The flavors that are created when you sauté the onions and apples together are a beautiful blend of sweet, tangy, and savory.
Drizzle the olive oil in a large skillet over medium heat and brown the sausage meat. Once cooked, remove from the heat and spoon into a large mixing bowl. In the same skillet, drizzle the remaining olive oil and sauté the apples, celery, and onions until they are tender, 10 minutes.
Once the apple blend is done cooking, add it to the large mixing bowl containing the cooked sausage. And slowly fold in the stuffing mix while adding the warm chicken stock, sage, salt, and pepper. Fold until fully blended and the bread is moist, but not soggy, and then allow it to rest while the oven pre-heats to 375°F.
Transfer the stuffing to a baking dish, and bake 20 minutes or until golden brown. Let cool slightly before serving.
How to make
2 1/2 cups of toasted bread crumbs or stuffing mix
1/2 cup of unsalted butter
1 tsp of Kosher salt
1 tsp of freshly ground black peppercorns
2 cups of diced celery ribs, with leaves
1 tbsp finely chopped fresh sage
2 cups of ground sausage meat
1 cup chicken broth
1 Spanish onion, diced
2 tbsp of olive oil