Sausage-Apple Stuffing

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My husband asked me to make this for Thanksgiving. It was a smash with even the picky eaters.... and my family has plenty.

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Very nice change of pace for stuffing. I used Granny Smith apples, which gave it more of a tart flavor instead of a sweet flavor. Next time I would definitely do the sausage on the stove top so I could break it up smaller. I used parchment paper instead of tinfoil because I find that things burn less often that way, and my bread was just fine. I used a baguette to prevent sogginess....next time I would probably choose something slightly softer. The stuff had great flavor, but it seemed like all the ingredients stayed very separate - I think that doing the sausage on the stovetop and maybe using just a bit softer bread (without reverting to white bread would be improvements. It is very good leftover too!

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I did not brown the sausage in the oven but browned it in a pan. Turned out perfect and the bread toasted nicely in the oven. The whole family loves this very tasty and moist stuffing.
It's a keeper!

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I typically don't like coked apples but these apples add such a great flavor. I would say that the dish is a little sweet for typical stuffing but oh so yummy. If you like moist, sweet stuffing this is the recipe for you. If you like your stuffing not as moist just add more bread or less stock. I didn't have any issues with the bread burning as I buttered the pan prior to cooking and stirred during the toasting. Enjoy!!

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My husband and I really enjoyed the flavors in this dish. However, toasting the bread cubes at that high a temperature burned the bottoms rather badly. It's good for the pork, but not the bread.