A delicious Bread Stuffing filled with savory sausage, fresh apple, herbs, and dried figs. Many flavor variations – see them all below!
Are you in Thanksgiving planning mode? I’m squeezing in one more turkey-day recipe just under the wire. Fig, Apple and Sausage Stuffing!
Homemade stuffing is without a doubt, my favorite Thanksgiving side dish. Yes, I love Sweet Potato Casserole, and of course Apple Cider Cranberry Sauce is delicious – but, for this carb-loving gal STUFFING IS WHERE IT’S AT!
Note: If you’re wondering what my Thanksgiving dinner plate will look like, it is roughly 90% stuffing.
How To Make Sausage Stuffing
- Saute sausage until brown and cooked through.
- Add onions, celery and apples to sausage. Cook until tender.
- Combine cubed stale white bread with the sausage mixture.
- Combine egg, chicken broth and herbs, and pour over the bread. Toss to combine.
- Place the stuffing and dried figs in a casserole dish.
- Place small cubes of butter all over the top.
- Bake until golden brown.
Variations of Sausage Stuffing
- I use ½ pound of sweet Italian Sausage. Feel free to use your favorite type/brand of sausage. I like a subtle sausage flavor, but you can absolutely add more if you’d like it stronger.
- Swap your favorite dried fruit for the figs. Dried cranberries or raisins would be delicious. You can also leave out the dried fruit completely.
- Swap some of the white bread for cornbread. You’ll still need 12 cups total bread.
- Add minced fresh sage in place of some of the thyme.
- Swap the celery for finely chopped fresh fennel. This goes great with the fennel flavor in the sausage.
Now, can we talk for a second about why we don’t eat stuffing more often? Every Thanksgiving I am reminded of how comforting a big scoop of savory bread cubes is. And every single Thanksgiving I tell myself – MAKE THIS MORE OFTEN! But, somehow I always forget about its delicious existence until November rolls around again.
This time it has to be different. Because on a random night in December or February, or that first chilly day in September – tell me that a cozy dinner of Sausage Stuffing and a rotisserie chicken wouldn’t make your heart sing? I mean, we should probably start eating stuffing like once a month for dinner. Who’s with me?
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