Sausage and Apple Stuffing with Whole Wheat Bread

Thanksgiving dinner wouldn’t be complete without stuffing. However, traditional stuffing seemed a little boring to me this year, so I gave it a fresh, fruity twist.

This apple sausage stuffing tosses toasted whole wheat bread cubes with juicy chopped apples, savory chicken or turkey breakfast sausage, celery, onion and herbs, then bakes it until the top is golden. It might just steal the spotlight from your main dish.

The Best Sausage and Apple Stuffing (Lighter, With Whole Wheat Bread)

Thanksgiving dinner wouldn’t be complete without stuffing. However, traditional stuffing seemed a little boring to me this year. I always think of YOU before creating a new recipe because I want you to be healthy AND enjoy the food you eat.

Well, you’re probably tired of me professing my love for fresh fruits and vegetables. I can’t help myself! If juicy, crisp apples are perfect in my Creamy Apple Oatmeal, why wouldn’t they be fabulous in stuffing? Throw in some crunchy celery, herbs and savory breakfast sausage… and WALLAH! Fluffy stuffing with apple sausage that might steal the spotlight of your main dish this Thanksgiving.

I’m creating your perfect Thanksgiving menu because you have enough to stress about until then (are the in laws coming into town?). Since I’m going to be cooking several more healthy, mouthwatering Thanksgiving dishes, I needed this adorable apron to get me in the Thanksgiving spirit.

The diced apples and sausage are so tasty in this stuffing, and they make it extra special. If you love a more traditional version, you might also like my Classic Bread Stuffing.

Why You’ll Love This Apple Sausage Stuffing

• Sweet and savory. Juicy apples and savory breakfast sausage balance each other in every bite.
• Lighter ingredients. Whole wheat bread cubes, chicken or turkey sausage and unsalted stock keep it wholesome.
• Fluffy with a golden top. It bakes soft in the middle with a toasty, crisp top.
• Easy to adjust. Like your stuffing really soft? Just add a little more stock.

Ingredients You’ll Need

Here is what goes into this healthy stuffing recipe and what each ingredient brings. Exact amounts are in the recipe card below.

• Coconut or olive oil: Just a tablespoon to soften the celery and onion. Olive oil gives a more savory flavor, while coconut oil is very mild once cooked.
• Celery and onion: The classic stuffing base. Cooked until the onion is translucent, they add sweetness and that familiar holiday aroma. The celery keeps a little crunch.
• Unsalted organic chicken stock: Moistens the bread and carries all the flavor. Unsalted stock lets you control the seasoning, since the sausage brings salt too. For really soft stuffing, add an extra 1/2 cup.
• Dried parsley and thyme: The herbs that make it taste like Thanksgiving. Thyme is earthy and savory, and parsley adds a fresh, green note. Simmering them in the stock helps their flavor spread through every bite.
• Salt and pepper: Simple seasoning to balance the sweet apples. Taste the stock before adding the bread and adjust if needed.
• Toasted whole wheat bread cubes: Toasted, dry bread soaks up the stock without turning to mush, so the stuffing stays fluffy. Whole wheat adds a nutty flavor and extra fiber. If your bread is fresh, toast the cubes in the oven until dry and lightly golden first.
• Chicken or turkey breakfast sausage: Browned before it goes in. Breakfast sausage is already seasoned with sage and spices, so it adds a lot of flavor with very little effort. Chicken or turkey keeps it lighter than pork.
• Apples: Finely chopped so a little sweet, juicy bite lands in every forkful. A crisp, firm apple holds its shape best in the oven. There is no need to peel them.
• Olive oil cooking spray: Keeps the stuffing from sticking to the dish and helps the top crisp up and turn golden.

How to Make Apple Sausage Stuffing

1. Cook the vegetables. In a large pot over medium heat, heat the oil for 1 minute. Add the celery and onion and cook until the onion is translucent, about 3 to 4 minutes.
2. Season the stock. Add the chicken stock, parsley, thyme, salt and pepper and bring to a boil. The herbs will bloom in the hot stock and your kitchen will start to smell like Thanksgiving.
3. Brown the sausage and chop the apples. While the stock heats, brown the sausage in a skillet, breaking it into small crumbles, until no pink remains. Poultry sausage should reach 165°F. Chop the apples finely.
4. Combine. Once the stock is boiling, add the bread cubes and stir well so every piece soaks up some liquid. Add the browned sausage and apples and mix well. The mixture should look moist but not soupy, with the bread soft on the outside and still holding its shape.
5. Fill the dish. Lightly spray an 11 x 7 baking dish with olive oil cooking spray. Scoop the stuffing into the dish, spread it evenly and spray the top lightly with cooking spray. Don’t press it down; a loose, even layer bakes up fluffier with a crispier top.
6. Bake. Bake at 350°F for 30 minutes, or until the top is golden brown. The center of the stuffing should reach 165°F.

Have you already checked out my Creamy Mashed Potatoes? They are perfect right next to this stuffing on your Thanksgiving plate.

Apple Sausage Stuffing FAQs

• Can I use pork sausage? Yes. The recipe calls for chicken or turkey breakfast sausage to keep it lighter, but pork breakfast sausage works the same way. Brown it until no pink remains.
• What kind of apples should I use? A crisp, firm apple that holds its shape when baked is best, so you get juicy little bites instead of applesauce.
• How do I make it softer? Add an extra 1/2 cup of chicken stock for really soft stuffing.
• Can I make it ahead? Cook the sausage and chop the vegetables a day ahead and keep them in the fridge. Combine and bake on the day you serve it.
• Can I cook this inside the turkey? This recipe is made to bake in a dish. If you do stuff a bird, USDA advises that the center of the stuffing reach 165°F.
• How long do leftovers last? Refrigerate within 2 hours and eat within 3 to 4 days. Reheat until steaming hot.
• Can I freeze apple sausage stuffing? Yes. Cool baked stuffing, then freeze it in a covered container. Thaw it in the fridge and reheat until hot all the way through, adding a splash of stock if it seems dry.
• Can I use store bought bread cubes? Yes. Plain toasted whole wheat bread cubes work great. Skip seasoned ones, since the herbs and sausage already bring plenty of flavor.

Easy Apple Stuffing with Chicken Sausage

Apple sausage stuffing made with toasted whole wheat bread cubes, chopped apples, chicken or turkey breakfast sausage, celery, onion and herbs. It bakes fluffy with a golden top in 30 minutes.

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Ingredients

  

• 1 Tbs coconut or olive oil
• 1 cup chopped celery
• 1 cup chopped onions
• 2 1/2 cups unsalted organic chicken stock
• 1/4 cup dried parsley
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 ounces toasted whole wheat bread cubes
• 1 lb chicken or turkey breakfast sausage browned
• 3 cups finely chopped apple
• Olive oil cooking spray

Instructions

 

• In a large pot over medium heat, add oil and heat for 1 minute. Add celery and onion. Cook until onion is translucent about 3 to 4 minutes. Add chicken stock, parsley, thyme, salt and pepper. Bring to boil.
• Meanwhile, brown sausage and chop apple.
• Once stock mixture is boiling, add bread crumbs and stir well. Add browned sausage and apples and mix well.
• Lightly spray 11 x 7 baking dish with olive oil cooking spray. Scoop stuffing in baking dish and spray lightly with cooking spray. Bake stuffing at 350° for 30 minutes or until top is golden brown.

Notes

If you would like your stuffing really soft, just add 1/2 cup additional chicken stock to recipe.

Made this stuffing? Leave a star rating in the recipe card and tell me how it went over at your Thanksgiving table in the comments below.

More Recipes You’ll Love

• Classic Bread Stuffing
• Creamy Mashed Potatoes
• Creamy Apple Oatmeal
• Healthy Sweet Potato Casserole
• Best Smoked Whole Turkey