Name: Sausage and Apple Herb Stuffing with Pecans Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 heaped cups plain white bread, crust on, cut into 2.5cm / 1” cubes (~600g/1.2lb); 500g / 1 lb pork sausages, good quality; 50g / 3 tbsp unsalted butter; 30g / 2 tbsp butter, melted (extra for brushing); 1/2 onion, finely diced; 1 large celery stalk, sliced 3mm / 1/8” thick; 1 granny smith apple, skin left on, diced into 0.5 cm / 1/5” cubes; 1/3 cup pecans, roughly chopped; 1 cup (250 ml) chicken stock/broth, low sodium; 1/3 cup (85 ml) heavy / thickened cream (low fat also okay); 1 tbsp fresh sage, finely chopped; 1 tsp fresh thyme leaves; 1/4 tsp kosher cooking salt; 1/4 tsp black pepper; Thyme leaves, small sage leaves, chopped parsley

Ingredients

8 heaped cups plain white bread, crust on, cut into 2.5cm (1”) cubes (~600g/1.2lb)

500g (1 lb) good quality pork sausages

50g (3 tbsp) unsalted butter

1/2 onion, finely diced

1 large celery stalk, sliced 3mm (1/8”) thick

1 granny smith apple, skin left on, diced into 0.5cm (1/5”) cubes

1/3 cup pecans, roughly chopped

1 cup (250 ml) low sodium chicken stock/broth

1/3 cup (85 ml) heavy or thickened cream (low fat also okay)

1 tbsp fresh sage, finely chopped

1 tsp fresh thyme leaves

1/4 tsp cooking or kosher salt

1/4 tsp pepper

30g (2 tbsp) melted butter (extra for brushing)

Thyme leaves, small sage leaves, chopped parsley (optional garnish)

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven.

Step 2: Spread the bread cubes out on a baking tray. Bake for 8 minutes until they are lightly toasted, pale golden, with a soft inside and crispy outside. Transfer the toasted bread into a large bowl.

Step 3: Place about 1 teaspoon of butter in a large skillet over high heat. Once melted, add the sausage and break it up as it cooks. When the sausage is cooked through with some golden bits, pour it, including all the rendered fat, over the toasted bread.

Step 4: Lower the heat to medium and add the remaining butter to the skillet. Once melted, sauté the onion for 2 minutes. Add the celery and apple and cook for an additional 3 minutes.

Step 5: Stir in the pecans, chicken stock, cream, sage, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 2 minutes. Pour this mixture over the bread and sausage in the bowl. Mix thoroughly, making sure all the bread cubes are evenly coated. Use your hands if needed.

Step 6: Taste the mixture and add more salt if necessary, depending on the saltiness of your sausage.

Step 7: Transfer the stuffing into a 2-litre (2-quart) baking dish. Cover with foil and bake for 40 minutes.

Step 8: Remove the foil and brush the top with extra melted butter if desired. Broil or grill on high for 2 to 4 minutes until the top is nicely browned. Watch carefully to avoid burning but don’t be afraid to let it brown—it adds great flavor!

Step 9: Serve the stuffing warm, garnished with parsley, fresh thyme, or small sage leaves if you like.

Tips & Variations

For extra crunch, add toasted walnuts or substitute pecans with chestnuts.

Use day-old bread for better texture; fresh bread may become too mushy.

Adjust the herbs to your taste—rosemary or marjoram make great alternatives to sage and thyme.

To make this stuffing vegetarian, substitute sausage with sautéed mushrooms and add vegetable broth instead of chicken stock.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 180°C (350°F) until warmed through, about 20 minutes. Avoid microwaving to maintain texture. Stuffing can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare this stuffing ahead of time?

Yes, you can assemble the stuffing the day before baking. Store it covered in the refrigerator and bake it according to the recipe directions when ready.

Can I use different types of bread?

Absolutely. While plain white bread is traditional, you can use sourdough, whole wheat, or a mix of breads for different flavor and texture. Just ensure the bread is cut into similar-sized cubes for even cooking.