Sausage and Apple Stuffing
This sausage and apple stuffing is egg-free & dairy-free. It’s ready in 40 minutes from start to finish! Quick and tasty stuffing recipe that doesn't require any chilling or drying-out the bread in the oven.
Servings: 8
Ingredients
- ½ pound sausage , casings removed, see note 1
- 2 celery sticks , see note 2
- 1 tablespoon oil
- 1 onion
- 1 French baguette , stale, diced, see note 3
- 1 Granny Smith apple , cut into small pieces
- 4 teaspoons herbs de Provence
- A bunch of fresh parsley roughly chopped, see note 4
- ¼ teaspoon black pepper
- celery salt , a generous pinch
- 1 cup chicken stock , see note 5
Instructions
- Preheat the oven to 400° Fahrenheit (200° Celsius).
- Meanwhile, Add sausages to a skillet/frying pan and break them into small pieces, if you haven’t done so. Turn the heat to high. Dice the celery and add it to the pan altogether with oil. Stir, from time to time. Dice the onion and add it to the pan as well. Cook everything for about 5-6 minutes on high heat, stirring from time to time. When ready, turn it off.
- Transfer the mixture into a large bowl and add the rest of the ingredients – diced baguette, diced apple, Herbs de Provence, fresh parsley, black pepper and celery salt. Mix well to make sure all the herbs and seasoning are evenly distributed. Finally, pour in the chicken stock and mix again until all the bread has soaked it up.
- Pour the mixture into an oven-proof dish (see note 8) and put into the oven.
- Bake at 400° Fahrenheit (200° Celsius) for 30 minutes or until golden brown and crispy on top.
Notes
- You can add more sausage. Use any sausage you like. I used Spanish chicken longaniza but you can use any sausage you like (i.e. Italian) - also it does not matter if it is chicken, turkey or pork sausage as long as you like them.
- I got about 1 cup of diced celery out of 2 long sticks.
- Bread - I like using French baguette or artisan bread. Here I combined French baguette with multigrain bread, but you can use what you like. I don’t recommend using toast bread. 1 large baguette weighed a little over half pound (260 grams). When diced, I got 8 cups of bread pieces, but if you decide to measure it by cups, you might use more or less bread as measuring by cups is not as accurate as weighing the ingredients. Dice the bread when you buy it and leave it dry out on a kitchen counter (on a baking sheet) for 1-2 days.
- Parsley - make sure to use flat-leaf parsley not the curly-leaf parsley. I used about ½ cup finely chopped parsley.
- Chicken stock can be substituted with vegetable broth, chicken broth or turkey stock. I use normal stock so I did not need to add much salt. If you decide to use low sodium, you might need to use more salt.
- Celery salt can be substituted with table salt.
- Oil - Most of the time I use olive oil in cooking but you can use vegetable or sunflower, if that’s what you have on hand.
- When using a smaller and deeper dish, your stuffing will be soggier. When using a larger oven-proof dish (9x13 inch/22x33 centimeters), your stuffing will be drier so you might need to reduce the cooking time slightly.
- Note that the 10-minute prep time also includes the 10-minute cooking time on the stovetop. The reason is that you can do the prep while cooking so it saves you time.
Nutrition
Calories: 144 kcal (7%), Carbohydrates: 8 g (3%), Protein: 6 g (12%), Fat: 10 g (15%), Saturated Fat: 3 g (19%), Cholesterol: 21 mg (7%), Sodium: 260 mg (11%), Potassium: 188 mg (5%), Fiber: 1 g (4%), Sugar: 4 g (4%), Vitamin A: 124 IU (2%), Vitamin C: 3 mg (4%), Calcium: 26 mg (3%), Iron: 1 mg (6%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
