Apple Sausage Stuffing

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Apple Sausage Stuffing


Apple Sausage Stuffing

This stuffing got it all – golden, buttery crunchy top, soft and moist inside, big bold pops of salty sausage melded with juicy little bits of tart apple, a hint of crunch from pecans and subtle perfume from sage and thyme. The ultimate combo of flavour and textures.


  • 8 heaped cups plain white bread , crust on, cut into 2.5cm cubes (~600g) 

  • 500g good quality pork sausages/ mince pork / mince beef 

  • 50g/ 3 tbsp unsalted butter 

  • 1/2 onion , finely diced

  • 1 large celery stalk , sliced 3mm

  • 1 granny smith apple , skin left on, diced into 0.5 cm 

  • 1/3 cup pecans/ walnuts, roughly chopped 

  • 1 cup (250 ml) low sodium chicken stock

  • 1/3 cup (85 ml) heavy cream 

  • 1 tbsp fresh sage , finely chopped

  • 1 tsp fresh thyme leaves

  • 1/4 tsp each salt and pepper


  • 30g / 2 tbsp butter , melted (extra for brushing)

  • Thyme leaves, small sage leaves, chopped parsley , optional garnish


  • Preheat oven to 160°C

  • Spread bread out on tray. Bake for 8 minutes until lightly toasted – pale gold, should be soft on inside but crispy on outside. Transfer into large bowl.

  • Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go.

  • Once cooked with a few golden bits, pour over bread (including all the fat!).

  • Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes.

  • Add celery and apple, cook for 3 minutes.

  • Add pecans, chicken stock, creamy, sage, thyme, salt and pepper. Stir.

  • Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!

  • Taste and add more salt if needed (depends on saltiness of sausage).

  • Transfer into a 2 litre baking dish. Cover with foil, bake 40 minutes.

  • Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully, Colour = flavour!).

  • Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!


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