Thanksgiving Stuffing with Sausage and Apples

Apple sausage stuffing is a delicious twist on classic Thanksgiving stuffing to serve with your holiday bird. It’s easy to make with sausage, toasted sourdough, and just a touch of sweetness from diced apples.

Thankgiving stuffing in a baking dish on a blue napkin with a silver spoon nearby.
Alison Bickel

Sides are the focal point of the Thanksgiving table. I don’t care what anyone says about that glorious bird that so often takes center stage. Beautiful though that bird may be, the sides will always have my heart. And the king of sides is Thanksgiving stuffing.

Give me a plate filled with toasty cubed bread, diced celery, onions, sausage, apples, and, of course, sage, and I’m in flavor-blasting heaven. I’ll eat it all with absolutely no regrets.

Oh, I know what you are thinking: “How could she forget the mashed potatoes!” or, “Um, hello, green bean casserole! Who doesn’t love green bean casserole!”

For the record, I love potatoes drenched in gravy and green bean casserole too, but it’s the distinct and homey fragrance of sage wafting up from a hot casserole dish filled with stuffing that reminds me of the holidays.

stuffing with apples and sausauge
Alison Bickel

Stuffing vs. Dressing

Technically speaking, stuffing is cooked inside the bird, and dressing is baked in a casserole dish or 9 x 13-inch pan, but most people use the words interchangeably to mean cubed bread with aromatics served at Thanksgiving.

This recipe is for baking it in a 9 x 13-inch dish rather than inside the turkey, but I’m going to go ahead and call it stuffing because, to me, dressing is served on salads.

A baking dish with classic sage, sausage and apple stuffing next to plate of stuffing, chicken leg, and green beans. There is a glass of red wine nearby.
Alison Bickel

What’s the Best Sausage for Stuffing?

I prefer to use a one-pound ground country or breakfast sausage rather than, say, Italian sausage. I also tend to use turkey sausage just because it’s a little leaner, but really, you can use whatever you prefer.

What Is the Best Bread for Stuffing?

Stuffing and what you put in it varies greatly by region. I prefer a nice crusty sourdough bread. I think the slight tanginess of the sourdough plays well with the earthy flavors of sage and thyme and the sweetness of the cooked onions and apples. I don’t even bother to cut the crusts from the bread.

What Are the Best Apples for Stuffing?

When developing this recipe, I made a version with apples and a version with pears. Both versions were delicious, but I went with apples because I liked the hint of color.

Any sweet apple that’s good for pie will be good in this. I prefer Braeburn or Gala. I would steer clear of yellow and red delicious. They tend to soften too much and turn a little mushy. For more information on which apple varieties are best for baking, check out our Guide to Apples.

Woman putting classic sauage stuffing onto a plate with green beans.
Alison Bickel

The Sausage Determines the Salt

The kind of sausage you use will deeply impact the flavor and the salt content of the dish. I made this once using Honey Suckle White Ground Breakfast Turkey Sausage and found I needed to add about a 1/2 teaspoon of salt to the stuffing mixture. But when I used ground breakfast pork sausage from my butcher, no additional salt was needed and if I had added the additional salt it would’ve been too salty.

So how much salt should you add? Once you cook the filling in the skillet try a forkful before you pour the stock over it. If you feel like it needs more salt add it then.

Can You Cook This Stuffing in a Bird?

Yes, you sure can. If you cook stuffing inside the bird, it takes the bird longer to cook, so be prepared for that. Also, you need to make sure the stuffing, not just the turkey, reaches 165°F. If you want the details on how to safely cook stuffing inside a turkey, visit the USDA’s page here.

A baking dish with classic sage, sausage and apple stuffing next to plate of stuffing, chicken leg, and green beans. There is a glass of red wine nearby.
Alison Bickel

Make-Ahead Tips for Thanksgiving Stuffing

Yes, you can make this ahead of time.

  • Four days before: Toast the bread and keep it in an airtight container on your counter
  • One day before: Cook the base for the stuffing and add the stock. Cool it, then keep it in the fridge. Combine it with the toasted bread and bake it according to the directions on the day you want to eat it.
  • One day before - version 2: You could make the entire dish the day before, then keep it covered in the refrigerator and reheat it in a 350°F degree oven for 20 minutes before serving.

How to Store and Reheat Thanksgiving Stuffing

Refrigerate: To store leftovers, cool them completely and then cover tightly. Refrigerate for up to 5 days. Reheat on the stovetop, adding a little extra stock if the stuffing has dried out. Or, reheat in the microwave until just heated through.

Freeze: Freeze leftover stuffing in a freezer bag (press out as much air as you can) for up to 3 months. Defrost in the refrigerator. Reheat on the stovetop, adding a little extra stock if the stuffing has dried out. Or, reheat in the microwave until just heated through.

Swaps and Subs

  • Use pears instead of apples.
  • Substitute 2 teaspoons of dried sage for the 2 tablespoon of fresh sage.
  • Substitute 3 tablespoons of fresh thyme for the 2 teaspoons of dried thyme.
  • Use turkey or vegetable stock instead of chicken stock.
  • Add chopped dates or dried cranberries.

Need More Thanksgiving Side Ideas?

From the Editors Of Simply Recipes

Thanksgiving Stuffing with Sausage and Apples

Prep Time 30 mins
Cook Time 50 mins
Total Time 80 mins
Servings 12 servings

Sometimes the filling can stick to the aluminum foil. It’s worth the extra effort to spray the foil with cooking spray or brush it with oil before covering the dish.

I usually pick up a round of sourdough bread from Whole Foods. I can get about 8 cups of cubed bread from about half of a traditional round. I just slice it up. No need to remove that beautiful crust.


For the toasted bread:

  • 1 pound sourdough loaf, cut into 1/2-inch cubes (8 cups)

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

For the stuffing:

  • 1 pound pork or turkey sausage

  • 6 stalks celery, diced (2 cups)

  • 2 large gala apples

  • 1 medium onion, diced (1 cup)

  • 2 tablespoons chopped fresh sage

  • 2 teaspoons dried thyme

  • 1/4 teaspoon freshly ground pepper

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon kosher salt

  • 2 cups low sodium chicken stock


  1. Preheat the oven:

    Preheat the oven to 425°F.

  2. Toast the bread cubes:

    On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt, and pepper. Use your hands to toss and coat the bread. Toast in the oven for 10 minutes, until the cubes have toasted slightly and take on a little color. When ready, they will still be tender and squishy on the inside, but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

    Woman slicing sourdough bread on a baking sheet to make thanksgiving sausage stuffing.
    Alison Bickel
    Woman drizzling olive oil on cubed bread on a baking sheet to make thanksgiving stuffing wiht apples and sausage..
    Alison Bickel
    Woman tossing cubed bread on a baking sheet for thanksgiving stuffing.
    Alison Bickel
    Toasted breadcrumbs in large glass bowl.
    Alison Bickel
  3. Prepare your baking dish:

    Butter a 9 x 13-inch baking dish and set it aside.

  4. Cook the stuffing ingredients:

    Heat a large skillet over medium-high heat. Add sausage, breaking it up as you go. Let it brown and release some moisture. This should take about 5 to 7 minutes.

    Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10 to 12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little color as well.

    Once the vegetables have browned just a bit, and softened, add the apple cider vinegar. Stir to coat and cook for one minute more. Taste the dish along with a piece of the toasted bread. Decide if it needs more salt. If so, add it now. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

    Apples, onions, and celery on diced on a cutting board for easy thanksgiving stuffing.
    Alison Bickel
    Woman chopping sage leaves on a white cutting board.
    Alison Bickel
    Woman pouring stock into a pan full of pork sausage, celery and sage for easy, homemade stuffing.
    Alison Bickel
    Woman simmering stock, pork and aromatics on the stovetop for the best Thanksgiving stuffing.
    Alison Bickel
  5. Combine everything together:

    Carefully, pour skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

    Woman pouring hot liquid inot a bowl of bread to make classic Thanksgiving Stuffing.
    Alison Bickel
    Woman in blue apron spooning stuffing out of a bowl into a buttered 9x13 baking dish.
    Alison Bickel
  6. Cover and bake:

    Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top.

    Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil, and continue baking for 20 additional minutes. When it’s ready, the stuffing will look moist but have a nice crispy texture on top, and a golden color.

Nutrition Facts (per serving)
298 Calories
15g Fat
29g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 298
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 867mg 38%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 13g
Vitamin C 4mg 19%
Calcium 76mg 6%
Iron 3mg 14%
Potassium 524mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.