Apple and Italian Sausage Stuffing

This stuffing is cooked outside of the meat and makes a nice accompaniment to roasted turkey, chicken or pork. If preferred, stuffing can be cooked inside the bird.


Apple and Italian Sausage Stuffing



  • 2 Tbsp (30 mL) canola oil
  • 1 1/2 cups finely chopped (325 mL) onion
  • 2 cloves minced garlic
  • 2 stalks finely chopped celery
  • 1 (ideally multigrain), cubed (about 8 cups) baguette
  • 1 lb cooked and crumbled (500 g) Italian sausage
  • 1 tsp (5 ml) salt
  • 2 tsp dried (10 mL) parsley flakes
  • 1 tsp (5 mL) thyme
  • 4 diced apples
  • 1/2 cup (125 mL) chicken stock

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  • STEP 1

    In large saucepan, heat oil over medium heat. Add onions, garlic and celery and sauté until soft – about 5 minutes. Remove from heat and set aside.

  • STEP 2

    In very large bowl, combine bread cubes and sausage. Add cooked onion mixture, salt, parsley and thyme.

  • STEP 3

    Heat apples in saucepan until warmed – about 3 minutes.

  • STEP 4

    Add apples to bread mixture and toss well to combine.

  • STEP 5

    Lightly oil a large casserole dish and fill with stuffing. Drizzle with the chicken stock.

  • STEP 6

    Bake in 375°F (220°C) oven for 35–45 minutes or until golden and just slightly crisp.