(Updated photo taken November 2013, shared also here with comments about this being the best Thanksgiving stuffing ever.)
This Apple and Sausage Stuffing/Dressing with Walnuts recipe begins our focus this month on Thanksgiving. The Lucky Wife never cared for stuffing until the first time I made this several years ago. Since then, she has requested it several times, and we have included it in our Thanksgiving menu regularly.
Enjoy.
Apple and Sausage Stuffing/Dressing with Walnuts
- 2 14.5-ounce cans chicken broth
- 2 Granny Smith apples, sliced and stored in water with a small amount (1/8 teaspoon) of vinegar to keep from browning
- 1 pound bulk pork breakfast sausage
- 2 14-ounce bags cornbread stuffing/dressing
- 1 medium onion, chopped
- 1 stick salted butter
- 1/2 cup chopped walnuts
- 1.5 teaspoons garlic, minced
- 1 tablespoon apple cider vinegar
- 1 cup apple juice
- Preheat oven to 350 degrees. Heat chicken broth in small saucepan to poaching temperature (not simmering). Keep warm.
- Heat large non-stick skillet over medium heat. Brown crumbled sausage. Remove from pan and drain on paper towel, reserving fat.
- Add onions and saute in sausage drippings over medium-high heat until soft.
- Add apples and walnuts and saute until apples soften.
- Once apples have softened, add butter and return drained sausage to pan. Turn heat to low and stir until butter has completely melted.
- Add garlic. Stir. Remove from heat and set aside.
- Place dry cornbread stuffing in large mixing bowl. Pour sausage mixture over stuffing and fold in completely.
- Add apple cider vinegar, apple juice and warm broth to bowl. Fold mixture until stuffing has completely moistened.
- Taste and add salt if desired.
- Place stuffing in casserole dish and bake covered for 1 hour. Remove cover and bake an additional 10 minutes to brown stuffing.
Serving Suggestion: Stuffed butterflied boneless pork chops baked for one hour covered in a large casserole with about a 1/2 cup of apple juice in the bottom of the dish. In the words of our 5 year old, “yummy for my tummy!”
2 stars - Surprise your neighbor
The Well-Fed Daughter (14 months old) - 4 Stars
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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