Sausage and Apple Stuffing

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Sausage and Apple Stuffing

I found the gourmet variety pack of mushrooms this past year and have been using them on a few of my recipes and it goes very well in this Thanksgiving stuffing. This can be made 1 day in advance and just warmed in the oven before dinner is served.



  • 1 sweet potato, peeled and cubed
  • 1 1/2 pound ground pork sausage (or Italian chicken sausage)
  • 2-3 cloves garlic, diced
  • 4-5 celery stalks, chopped
  • 1 yellow onion, diced
  • 1 (12 oz container) mushrooms, diced
  • 2 apples, diced
  • 1 bay leaf
  • 1 teaspoon dried sage
  • 2 large eggs, beaten
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 – 1 cup low-sodium chicken broth
  • 2-3 tablespoons unsalted organic butter
  • Olive oil or Coconut Oil for cooking


  1. Preheat oven to 350 degrees F.

  2. Take a baking sheet and line with either foil or parchment paper. Make a single layer of sweet potatoes on the pan and drizzle with oil and season with salt/pepper. Bake for 20 minutes. Set aside.

  3. Heat a large sauté pan over medium-high heat with oil and add sausage. While cooking use a wooden spoon to break into small pieces. Cook for 7-8 minutes. Transfer to a large bowl.

  4. Using the same pan add garlic, celery, onion, mushrooms and apples and bay leaf over medium heat and cook for about 5 minutes. Add to the pan including the drippings. Discard the bay leaf.

  5. In the bowl add sage, eggs, salt, pepper and chicken broth (start with 3/4 cup and you may need to add more while cooking). Add the sweet potatoes and lightly combine together.

  6. Prepare a baking dish by coating with oil. Add sausage mixture, top with pieces of butter and bake for 50 minutes to 1 hour. You may want to baste with additional chicken broth.

  7. The top will be crispy and stuffing yummy!

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