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Apple-Walnut Sausage Stuffing Recipe

Apple-Walnut Sausage Stuffing Recipe photo by Taste of Home

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Coming from an Italian family, I like to use lots of herbs and seasonings in my cooking. This treasured stuffing features Parmesan cheese, apples and walnuts.—Pamela Hewitt, Laguna Niguel, California

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Apple-Walnut Sausage Stuffing Recipe

Prep: 50 min. Bake: 45 min.

Yield: 16 Servings

50 45 95

Ingredients

5 celery ribs, thinly sliced
2 medium onions, chopped
3 teaspoons rubbed sage
2 teaspoons dried thyme
1 cup butter, cubed
3/4 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 pound bulk Johnsonville® Ground Sausage
16 cups cubed day-old bread
5 medium tart apples, peeled and thinly sliced
1 can (14-1/2 ounces) chicken broth
1-1/2 cups chopped walnuts

Directions

In a large skillet, saute the celery, onions, sage and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the cheese, parsley, salt and pepper; set aside.
In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to celery mixture. Add the bread cubes, apples, broth and walnuts; toss to coat.
Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 358 calories, 24 g fat (10 g saturated fat), 45 mg cholesterol, 785 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Apple-Walnut Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p116

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Reviews for Apple-Walnut Sausage Stuffing

Apple-Walnut Sausage Stuffing

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Reviewed on Nov. 22, 2012 by Machensmama

I made this for Thanksgiving this year and everyone loved it. The only thing I think I'll do different is to cut back on the walnuts and cut the apples into small bite size pieces instead of slices but I'll definitely make this again next year.

Reviewed on Nov. 25, 2010 by wmuir2

For a lighter version I made it without the cheese and sausage and it was still wonderful. The seasonings are marvelous and it makes enough for the whole family and lots of left overs!

Reviewed on Nov. 20, 2010 by 427bette

I made this last year and my son in law said I make the best stuffing he ever had. Of course I am making it again this Thanksgiving