Apple Sage Walnut Stuffing Recipe (2024)

posted by Stacie on November 22, 2017 // 5 Comments »

Yum! Thanksgiving is almost here and I am so excited. This means all of my favorite foods AND leftovers of all of those favorite foods. Turkey, mashed potatoes, gravy, stuffing,pumpkin pie and so much more. I really love this time of year; it is a time when we get to enjoy both great food and the company of loved ones. That will always be a win in my book. We hope that you love our Apple Sage Walnut Stuffing Recipe.

Apple Sage Walnut Stuffing Recipe

Serves: 6-8

Ingredients

• 1 lb. mild Italian sausage
• ½ sweet onion chopped
• 1 Granny Smith apple chopped
• 1 tsp. garlic
• ½ c. walnuts chopped
• ⅛ c. parsley flakes
• 1 tbsp. fresh chopped sage
• ½ tbsp. thyme
• salt to taste
• pepper to taste
• 6 c. bread cubes
• 1 ¼ c. chicken broth
• 2 tbsp. melted butter

Directions

1. Preheat the oven to 375 degrees.
2. Begin by browning your mild Italian sausage and onions in a pan until the meat is cooked through.
3. Add in the Granny Smith apple and garlic. Cook down over medium high heat for 4-5 minutes.
4. Put the walnuts, parsley, sage, thyme and salt and pepper into the pan with the meat mixture and cook for an additional 2-3 minutes.
5. Pour 1 ¼ cups of chicken broth into the pan and remove it from the heat.
6. Place the 6 cups of bread cubes into a casserole dish. We used a 9 x 9 dish for our recipe; You could double the recipe and place it in a 13 x 9 pan to feed more people. Dried bread cubes work best. You can lay out loaves of bread to sit for a day or so and then break them into pieces, or you can purchase bread cubes from your local bakery as we did here.
7. Pour the meat mixture over the bread cubes in the casserole dish and stir carefully to incorporate it all together.
8. Brush the melted butter over the top of the stuffing in the casserole dish, and bake the stuffing for 35-45 minutes.

We hope that you are inspired by this Apple Sage Walnut Stuffing Recipe. That is all there is to the dish. Good food doesn't have to be hard, it just has to taste great. Let us know in the comments below what you think of the recipe. Cheers!