Sausage, Apple and Sage Stuffing

Sausage, Apple and Sage Stuffing
Serving: 10
Prep Time: 45 min
Cooking Time: 45 min


Arrange bread on rimmed baking sheet; toast in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to large bowl.

While bread is toasting, in large skillet, melt half of the butter over medium-high heat; cook sausage, breaking up with spoon, until browned, about 8 minutes. Using slotted spoon, remove to bowl with bread.

In same skillet, melt remaining butter over medium heat; cook leeks and celery, stirring occasionally, until beginning to soften, about 6 minutes. Add apples, pepper and salt; cook, stirring, until tender-crisp, about 4 minutes. Stir into bread mixture. Add parsley and sage.

In bowl, whisk broth with eggs; drizzle over bread mixture. Toss to coat.

Scrape into greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Bake in 425°F (220°C) oven for 20 minutes; uncover and bake until top is browned, 10 to 15 minutes.

Tip from The Test Kitchen: Switch up the flavour with different types of sausage, such as farmer's honey-garlic or chorizo.


  • 12 cups cubed crusty French bread or Italian bread about 1 loaf
  • 1/4 cup butter
  • 1 pkg (500 g) sausage casings removed
  • 2 cups diced leeks white and light green parts only
  • 1 cup diced celery
  • 2 apples such as Gala, peeled, cored and diced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh parsley
  • 3 tablespoonschopped fresh sage
  • 1 1/2 cup sodium-reduced chicken broth
  • 2 eggs

Where to Find Ingredients

British Bakesd Goods

Future Bakery

Carl's Choice Meats

South Central Sausage

Apple Creek Farm

Kipfer Heritage Farms

Burke Brothers Farm

Thames River Melon

DeWitt Family Farm

Saltarski Farm

Chilligo Creek Farm

Scotivew Orchard

Lipsitt Orchard