Apple & Sage Stuffing

Last Updated on February 11, 2021

 

Apple & Sage Stuffing for Thanksgiving or Christmas dinner. The introduction of sweet apples to this crisp on the top stuffing creates a delicious sweet-savory balance to a classic stuffing recipe enhanced with sage.

 

 

 

You can make this stuffing vegan by follow the instructions but swapping the butter for evoo and the chicken broth for vegetable.

I baked my stuffing rather than stuffing it in the turkey because I get a little paranoid about whether or not the turkey has gotten hot enough all the way through to kill the bacteria in the internal cavity.

However, you can definitely use this stuffing as an actual stuffing and not just a dressing.

 

 

This recipe pairs perfectly with my recipe for Homemade Cranberry Sauce with Apples.

 

 

Apple & Sage Stuffing

Ingredients:

4 Tbsp butter (or Extra virgin olive oil)
2 medium yellow onions, diced
2 medium royal gala apples, peeled and cored, diced
3 large celery stalks, medium diced
2 Tbsp fresh thyme, finely chopped or  1 Tbsp dry thyme leaves
3 Tbsp fresh sage leaves, finely chopped or 1.5 Tbsp dried sage leaves
2 cups low-sodium chicken broth (or vegetable broth)
2 tso Salt
1/2 tsp ground black pepper
1 loaf day-old French or Italian bread, sliced into 1 inch cubes

 

Directions:

Pre-heat your oven to 375 degrees F. Grease a 13″ x 9″ casserole dish & set aside.

Heat butter in a large skillet over medium-high heat. Sauté the onion until it begins to soften.

Add apples, celery, thyme, and sage to the skillet, and continue to cook, stirring occasionally until the apples begin to soften.

Add 1 cup of the broth and bring to a boil then remove from heat.

Stir in bread cubes and season with salt and pepper then stir to combine.

If necessary add more broth to the mixture, 1/4 cup at a time until evenly moist.

Transfer bread mixture to the prepared casserole dish and bake, uncovered, for 30 minutes or until the top begins to brown.

 

 

 

Apple & Sage Stuffing

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Ingredients

• 4 Tbsp butter, or Extra virgin olive oil
• 2 medium yellow onions, diced
• 2 medium royal gala apples, peeled and cored, diced
• 3 large celery stalks, medium diced
• 2 Tbsp fresh thyme, finely chopped or 1 Tbsp dry thyme leaves
• 3 Tbsp fresh sage leaves, finely chopped or 1.5 Tbsp dried sage leaves
• 2 cups low-sodium chicken broth, or vegetable broth
• 2 tso Salt
• 1/2 tsp ground black pepper
• 1 loaf day-old French or Italian bread, sliced into 1 inch cubes

Instructions

1. Pre-heat your oven to 375 degrees F. Grease a 13" x 9" casserole dish & set aside.
2. Heat butter in a large skillet over medium-high heat. Sauté the onion until it begins to soften.
3. Add apples, celery, thyme, and sage to the skillet, and continue to cook, stirring occasionally until the apples begin to soften.
4. Add 1 cup of the broth and bring to a boil then remove from heat.
5. Stir in bread cubes and season with salt and pepper then stir to combine.
6. If necessary add more broth to the mixture, 1/4 cup at a time until evenly moist.
7. Transfer bread mixture to the prepared casserole dish and bake, uncovered, for 30 minutes or until the top begins to brown.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g