Thanksgiving Stuffing with Sausage and Apples Recipe

Preheat oven to 425 degrees F.

On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt, and pepper. Use hands to toss and coat the bread.

Toast in the oven for 10 minutes, until the cubes have toasted slightly and taken on a little color.

When ready, they will still be tender and squishy on the inside but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

Butter a 9×13-inch baking dish and set it aside.

Heat a large skillet over medium-high heat. Add sausage, breaking it up while cooking. Let it brown and release some moisture. This should take about 5 to 7 minutes.

Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage.

Sauté for about 10 to 12 minutes, stirring only occasionally for fruit and vegetables to take on a little color as well.

Once the vegetables have browned just a bit and softened, add the apple cider vinegar. Stir to coat and cook for 1 minute more.

Taste the dish along with a piece of toasted bread. Add salt if needed. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

Carefully, pour skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top.

Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil, and continue baking for 20 additional minutes.

When it’s ready, the stuffing will look moist but have a nice crispy texture on top, and a golden color.