Sausage Apple Stuffing

By Kim Ragosta @littlehouseintheforest



8 TBS butter

1lb. pork sausage

20 oz white bread, cubed (can substitute with gf cornbread)

20 oz wheat bread, cubed (can substitute with gf cornbread)

1 large onion, chopped

4 celery stalks, chopped

2 apples, chopped

3/4 cup golden raisins

4 cups chicken broth

1.5 tsp salt


Drizzle of olive oil

1/2 TBS each of fresh chopped parsley, thyme and sage


Heat oven to 350 F and spread bread cubes evenly onto 4 baking sheets. Bake for 7 minutes or until lightly toasted. Let the bread hang out on counter until ready to add to stuffing. In a large stockpot add butter, onion, celery, apples, salt, pepper, golden raisins and sausage and a drizzle of olive oil. Cook on medium while breaking up sausage. Cook until sausage is cooked through and veggies and apples are tender. Add 1 tray of bread cubes and 1 cup of chicken stock to pot and stir to incorporate but do not over-stir. Do this 3 more times until everything is incorporated nicely. Add the fresh herbs and give one more stir. Transfer stuffing to a baking dish. Serve immediately or you can bake the next day in an oven set to 375 until stuffing is warmed up nicely.

*please be mindful of allergies to any ingredients

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