| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | approximately 8 cups |
Ingredients
- 1 pound bulk Italian sausage, sweet or hot
- 1/2 cup butter,
- 1 large Spanish onion, chopped
- 4 ribs celery, chopped
- 2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
- 1 tablespoon rubbed sage, crumbled
- 1 teaspoon thyme leaves, chopped
- 4 cups cornbread croutons
- 4 cups white bread croutons
- 2 1/2 cups chicken broth
Instructions
- Preheat oven to 375 degrees F.
- Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 278 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 43 mg |
| Sodium | 429 mg |
| Serving Size | 1 of 14 servings |
| Calories | 278 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 43 mg |
| Sodium | 429 mg |
Reviews
This is simply the most flavorful stuffing I have ever had!! Everyone loves it!!
Excellent. We use regular breakfast sausage and turns out great
I’ve made this stuffing every year now for about 6. Everyone loves it! This year I made it up to the point where you add the broth and cornbread. At this point I refrigerated it and the next day warmed it on the stove and then added the cornbread and broth and placed it in the oven. I think it was even tastier having marinated for a day in its own yummy juices AND it made my work load less on TG day. So tasty, yummy, easy, really great!
easy to make even for senior 79 years
EXCELLENT and easy recipe! Made this for Thanksgiving and I’m making it again for Christmas! You won’t be disappointed!
Great recipe!!! Did take two suggestions made before 1 used Jimmy Dean’s Sage Sausage instead of the Italian and 2 Made it the day before Thanksgiving up to the point of putting in the oven. On Thanksgiving day, brought to room tempature and baked according to instructions. This made for a great time saver on the actual day.
This was my first year making this recipe and I will diffidently be making next year. My husband is not a fan of stuffing but loved this one. Very easy to make, so no worries for you first timers making Thanksgiving or Christmas. Your guest will be very impressed. Try to make the last hour before your turkey is done so it will stay moist.
I make this every year (always a double or triple batch for Thanksgiving and Christmas and it’s great each time. I like my stuffing wet vice dry so I add a bit more chicken stock and also double the sausage. Store bought bread cubes and cornbread stuffing is all you need.
Awesome!
great as a thanksgiving side. used homemade cornbread, fresh herbs, homemade stock. dad raved about it. ammaaaazzziinnnng recipe