Thanksgiving stuffing is a staple recipe for this time of year. This stuffing is my mom’s recipe and I am obsessed. I always go back for seconds – it has sausage, celery and apples in it giving it that salty and sweet touch that makes it the perfect stuffing recipe for your Thanksgiving menu!
I have no idea why I’ve waited this long to share this recipe. Every year my mom makes her stuffing recipe and it’s truly the best. It’s so easy, flavorful and it compliments our meal so well. I have another cornbread stuffing recipe with cranberries that you will also love. Totally different flavors but still such a delicious Thanksgiving side dish.
This stuffing recipe is pretty straightforward – a bag of stuffing mix (we use Pepperidge Farm Herb), breakfast sausage, celery, onion, apples, chicken stock and eggs. You can jazz it up by adding some fresh herbs but it’s not necessary since the stuffing mix already comes seasoned.
The apples are what makes this recipe – that simple bite of a tart and sweet baked apple with the salty sausage and herbed bread just works. It keeps me going back for more, that’s for sure!
Is stuffing a staple on your Thanksgiving menu? I love it because it’s really not a complicated dish and it can be made ahead of time. It’s also a great leftover. I think that’s why the Thanksgiving meal is so wonderful because it goes on for days after the holiday – breakfast, lunch and dinner. You feel me?
Hope you are enjoying planning out your menu and I hope this stuffing recipe makes the cut!
- 12 ounce bag of herb seasoned stuffing (I use Pepperidge Farm)
- 16 ounces pork sausage (like Jimmy Dean regular)
- 2 large granny smith apples, peeled and cubed
- 3 stalks celery, diced
- 1 yellow onion, diced
- 2 eggs
- 2 3/4 cups low sodium chick stock
- Olive oil for pan
- Herbs like sage, thyme, rosemary are optional
- Preheat oven to 350 degrees and grease a 9x13 pan; set aside. Prepare your ingredients - chop, slice, measure, etc.
- Add oil to a large skillet and start browning the sausage. Once browned add celery and onion and cook for additional 5 minutes. Drain on a paper towel to cool.
- In a very large bowl, mix together stuffing cubes, apples, and cooled sausage mixture.
- Next, whisk together eggs and chicken stock and pour over the stuffing, gently mixing until everything is coated.
- Dump into a greased 9x13 pan, cover with tinfoil and bake for 30 minutes. Remove tinfoil and bake an additional 20-30 minutes until top is lightly browned. Enjoy!
Can be made the day before. To reheat, bring to room temperature then cover with tinfoil and place in a 300 degree oven until warm - about 30-40 minutes.