Sausage, Apple, and Walnut Stuffing

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I am not a stuffing fan but still make it for my family every year, but I have to say this recipe is AMAZING! Even better as leftovers! I did cut the liquid down to only 2 cups because we don't really like a "mushy" stuffing, also omitted the nuts because of allergies. Will be making this every year for sure!

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Other people were having soggy stuffing so I held back on some of the broth; I ended up with dry stuffing... I was disappointed because all the flavors were there but it was a "fail" and I have lots left... I let my son help and he made the cubes a little too big so that didn't help. Over all my whole Thanksgiving Dinner was awesome!. I used Ann Burrells recipes for "Apple Brined & Herb Crusted Turkey" along with the apple cider gravy and this apple stuffing... The turkey and gravy were to-die-for!...

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I used this with Anne's Brined Herb-crusted Turkey. I used 7 cups white bread cubes and 3 cups cubed day old cornbread. I also substituted macadamia nuts for walnuts. It was really delicious!

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I made this tonight as a pre-Thanksgiving meal. I served it with roasted chicken and my family went nuts over it. Will definitely keep this as my go-to stuffing recipe.

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This stuffing goes perfect with Anne's "Brined Herb-Crusted Turkey with Apple Cider Gravy and I just bought all the ingredients to make them both again for Thanksgiving! [I don't care for the apple cider IN the gravy so I sub chicken stock]. When I made the Sausage, Apple and Walnut stuffing last year I goofed and used all my walnuts in a last minute coffee cake the weekend before so I substituted pumpkin seeds. The dish came out great and I plan on using pumpkin seeds again this year. It's a great stuffing and I highly recommend it.

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This is the kind of dressing I grew up eating. Thanks Anne for the recipe! Every year I call someone in my family to get the recipe for dressing but not this year. My daughter and I used your recipe and it came out delicious. Going to make it tomorrow and throughout the year until we perfect it. Next time I will do what my parents did and that was simmer chicken gizzards and the gibblets, then cut them up and add it to the saugage mixture and use the liquid from it instead of chicken stock. Also going to use apple sauce instead of cider. We started off with chopped bacon and used Sage Breakfast Saugage. For the bread part we used pepperidge farm stuffing mix (the blue bag. It was very very tasty.

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thanks anne!! this is sure to change things up for our carribean pallettes. the familly loved it

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I served this for Christmas Dinner. I thought I would walk on the wild side and get away from the traditional celery, onions and bread crumbs. My family loved it!! They want me to make it again next year. I even sent a plate home with one of my guests for his mother and she called and commented she loved the nuts. BIG HIT, Anne

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Fantastic!!! This dish times two was a huge hit! We all loved it. For those who may have had mushy stuffing either the bread was not toasted enough, cider not cooked enough with the filling to reduce it down or too much chicken stock added. It my new favorite base recipe for stuffing substituting whatever floats my boat for the meal. Thanks Ann - Love your show and your style of cooking!

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I've been making a variation of my grandmother's sausage, apple and walnut stuffing for over 30 years and it's very similar to this. If i didn't know better, I'd think Anne peaked into my cookbook!