If you’re on the hunt for a comforting, crowd-pleasing dish that effortlessly combines savory and sweet flavors, the Sausage and Apple Pecan Stuffing Recipe is here to steal the show. Imagine juicy pork sausage mingling with crisp granny smith apples, buttery pecans, fresh herbs, and toasted bread cubes soaked in a creamy, flavorful broth. This stuffing is the ultimate side dish for festive dinners or any cozy meal where you want to impress without fuss. It’s rich in taste yet light on effort, promising to bring warmth and joy to your dining table.
Ingredients You’ll Need
The magic of this stuffing lies in its simple, wholesome ingredients. Each plays a vital role in creating a harmony of textures and flavors—from the crunchy pecans to the tender bread and juicy sausage.
- 8 heaped cups plain white bread: Use crust-on, cut into 2.5 cm cubes to get that perfect chewy inside and slightly crisp outside texture after toasting.
- 500g pork sausages: Choose high-quality sausage for the best flavor and plenty of savory richness.
- 50g unsalted butter: Essential for sautéing vegetables and adding luscious creaminess.
- 1/2 onion: Finely diced to subtly flavor the stuffing without overwhelming it.
- 1 large celery stalk: Thinly sliced to add a refreshing crunch and balance.
- 1 granny smith apple: Diced with skin on to give a tart sweetness and juicy bursts throughout the dish.
- 1/3 cup pecans: Roughly chopped to bring a toasty, nutty bite that contrasts beautifully with the softer elements.
- 1 cup chicken stock/broth: Low sodium, to moisten the stuffing and infuse it with savory depth.
- 1/3 cup heavy cream: Adds a luxurious richness that binds everything together.
- 1 tbsp fresh sage: Finely chopped, for that unmistakable earthy, aromatic flavor.
- 1 tsp fresh thyme leaves: Bright and herbaceous, enhancing the freshness of the dish.
- 1/4 tsp kosher salt and pepper: To season just right, making all flavors pop.
- 30g melted butter: Extra for brushing the top, ensuring a crisp, golden finish.
- Optional garnish: Thyme leaves, small sage leaves, or chopped parsley to add a fresh leafiness before serving.
How to Make Sausage and Apple Pecan Stuffing Recipe
Step 1: Toast the Bread
Begin by preheating your oven to 180°C/350°F (160°C fan-forced). Spread the bread cubes evenly on a baking tray and lightly toast them for about 8 minutes. You’re looking for a pale golden color—crispy on the outside but still soft inside. Resist the urge to over toast; you want them to soak up the flavors later without becoming too hard.
Step 2: Brown the Sausage
While the bread is toasting, melt about 1 teaspoon of butter in a large skillet over high heat. Add the pork sausages, breaking them up as they cook, until nicely browned with some golden bits. Don’t drain the fat—this flavor-packed goodness will enrich your stuffing, so pour everything over the toasted bread cubes in a large bowl.
Step 3: Sauté Vegetables and Apple
Reduce the heat to medium and add the remaining butter to the skillet. Toss in finely diced onion and cook for 2 minutes to soften. Next, add sliced celery and diced granny smith apple, cooking for an additional 3 minutes. This step builds a wonderful flavor base with a balance of sweetness and crunch.
Step 4: Simmer with Stock, Cream, and Herbs
Stir in the chopped pecans, chicken stock, heavy cream, sage, thyme, salt, and pepper in the skillet. Bring this mixture to a gentle simmer and cook it for about 2 minutes, allowing the flavors to meld. Then, pour everything over the bread and sausage mixture. Use your hands to mix thoroughly—getting every piece of bread coated in this luscious blend.
Step 5: Season and Adjust
Taste your stuffing mix to check the seasoning. Depending on the saltiness of your sausage, you might want to add a bit more salt. This is your moment to make sure all the flavors are perfectly balanced before baking.
Step 6: Bake to Perfection
Transfer the stuffing into a 2-liter (2-quart) baking dish and cover it with foil. Bake for 40 minutes, letting the flavors deepen and the bread soak up all that delicious moisture.
Step 7: Brown the Top
Remove the foil, brush the top with extra melted butter for that irresistible golden crust, and broil or grill on high for 2 to 4 minutes. Keep a close eye—it should turn a beautiful golden brown, which is where the flavor really shines!
Step 8: Serve Warm with Garnishes
Sprinkle the stuffing with fresh parsley, thyme, or little sage leaves if you like a pop of color and herbaceous freshness right before serving.
How to Serve Sausage and Apple Pecan Stuffing Recipe
Garnishes
A handful of finely chopped parsley or a few small sage and thyme leaves bring a perfectly fresh contrast to the warm, hearty stuffing. These simple garnishes not only make the dish look stunning but also add subtle layers of flavor that invite your guests to dig in with all senses.
Side Dishes
This Sausage and Apple Pecan Stuffing Recipe pairs beautifully with roasted turkey, baked ham, or even a juicy roasted chicken. For veggies, creamy mashed potatoes, honey-glazed carrots, or roasted Brussels sprouts complement the sweet and savory notes perfectly.
Creative Ways to Present
Serve the stuffing in a hollowed-out pumpkin or acorn squash for a festive touch, or present it in individual ramekins for elegant, personal portions. You can also use it as a filling for stuffed mushrooms or poultry, giving your dinner table a versatile and exciting centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, wrap any leftover Sausage and Apple Pecan Stuffing Recipe tightly in an airtight container. It will keep well in the refrigerator for up to three days, maintaining its flavor and moisture.
Freezing
You can freeze leftover stuffing by placing it in a freezer-safe container or heavy-duty freezer bag. It will stay good for up to two months. When ready to use, thaw it overnight in the fridge for best results.
Reheating
Reheat stuffing in a 180°C/350°F oven covered with foil to prevent drying out. Warm for 20 to 25 minutes or until heated through. For a crispier top, remove the foil during the last 5 minutes of reheating and brush with a little melted butter.
FAQs
Can I use a different type of bread for this stuffing?
Absolutely! While plain white bread gives a soft, neutral base, you can also experiment with sourdough or rustic bread for a tangier flavor and chewier texture. Just be sure to use bread that isn’t too dense.
Is it possible to make this recipe vegetarian?
Yes! Substitute the sausage with plant-based sausage or sauté a mix of mushrooms and walnuts for a similar texture and earthy flavor. Use vegetable broth in place of chicken stock to keep it vegetarian.
Can I prepare the stuffing fully ahead of time?
You can assemble everything up to the baking step the day before. Keep it covered in the fridge overnight, then bake fresh when you’re ready. This makes holiday prep more manageable!
What type of sausage works best for this recipe?
A good-quality pork sausage with some seasoning but not overly spicy works best. Avoid very lean sausage since the fat helps add richness and flavor to the stuffing.
How do I get the top perfectly crispy without burning?
After baking, brushing the top with melted butter helps browning. Keep a close eye while broiling or grilling—it only takes a few minutes to turn golden. Don’t be afraid to be brave but watch carefully to avoid burning.
Final Thoughts
There’s something truly special about the warmth and depth of this Sausage and Apple Pecan Stuffing Recipe. It’s the kind of dish that feels like a big comforting hug on a plate, perfect for holidays or any time you want to treat your loved ones to something memorable. Give it a go—you might just find your new favorite stuffing tradition!
Print
Sausage and Apple Pecan Stuffing Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 to 14 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sausage Stuffing recipe combines savory pork sausages, crisp apples, and toasted bread cubes with aromatic herbs and creamy broth to create a flavorful and hearty side dish. Perfectly baked until golden and crispy on top, it’s an ideal accompaniment for holiday meals or any comforting dinner.
Ingredients
Bread
- 8 heaped cups plain white bread, crust on, cut into 2.5cm (1 inch) cubes (~600g / 1.2 lb)
Sausage
- 500g / 1 lb pork sausages, good quality
Vegetables & Fruits
- 1/2 onion, finely diced
- 1 large celery stalk, sliced 3mm (1/8 inch) thick
- 1 granny smith apple, skin left on, diced into 0.5 cm (1/5 inch) cubes
Other Ingredients
- 50g / 3 tbsp unsalted butter
- 1/3 cup pecans, roughly chopped
- 1 cup (250 ml) low sodium chicken stock/broth
- 1/3 cup (85 ml) heavy/thickened cream (low fat also okay)
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp butter, melted (extra for brushing)
- Thyme leaves, small sage leaves, chopped parsley (optional garnish)
Instructions
- Preheat oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to ensure it’s ready for baking the stuffing later.
- Lightly toast bread: Spread the bread cubes out on a baking tray (they can be squished together slightly). Bake them for 8 minutes until lightly toasted to a pale golden color; the bread should remain soft inside but crisp outside. Transfer toasted bread to a large bowl.
- Cook sausage: While bread toasts, heat about 1 tsp butter in a large skillet over high heat. Add the pork sausages, breaking them up as they cook. Once fully cooked with some golden bits, pour sausage and its fat directly over the toasted bread cubes in the bowl.
- Sauté vegetables and apple: Return skillet to medium heat. Add remaining butter and melt. Add diced onion and cook for 2 minutes. Then add sliced celery and diced apple, cooking for another 3 minutes until softened.
- Simmer mixture: Add chopped pecans, chicken stock, cream, fresh sage, thyme leaves, salt, and pepper to the skillet. Stir and bring to a simmer, letting it cook for 2 minutes. Pour this hot mixture over the bread and sausage mixture. Mix thoroughly, ensuring all bread cubes are well coated; use your hands if needed for even mixing.
- Adjust seasoning: Taste the mixture and add more salt if necessary, depending on the saltiness of the sausages used.
- Bake: Transfer the stuffing mixture into a 2-liter (2-quart) baking dish and cover with foil. Bake in the preheated oven for 40 minutes.
- Brown the top: Remove the foil and brush the top with extra melted butter if desired. Set the oven to broil/grill on high and cook for 2 to 4 minutes until the top is nicely browned and crispy. Watch carefully to prevent burning.
- Serve: Serve the stuffing warm, garnished with chopped parsley, fresh thyme leaves, or small sage leaves if desired for a fresh herbal finish.
Notes
- Use good quality sausages for improved flavor and texture.
- Toasting the bread cubes ensures the stuffing isn’t soggy and has nice texture.
- The mixture of apple and pecans adds a subtle sweetness and crunch that balances the savory sausage.
- Coverage with foil during baking prevents drying out, while broiling at the end gives a crisp, golden crust.
- Adjust seasoning to taste depending on how salty the sausages are.
- Optional herbs for garnish add a fresh look and subtle flavor boost.
