Sausage, Apple, and Sage Stuffing Skillet

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium apples, peeled and diced
• 2 cups stale bread cubes
• 1/2 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sausage and cook until browned, breaking it up with a spoon.
3. 3 Add onion and celery, sauté until softened.
4. 4 Stir in diced apples and cook until they start to soften.
5. 5 Add bread cubes, chicken broth, sage, thyme, salt, and pepper. Mix well.
6. 6 Dot the top with butter and cover the skillet.
7. 7 Cook for 10 minutes until everything is heated through and the bread is toasted.
8. 8 Stir in fresh parsley before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add cooked diced bacon for extra flavor.
• Substitute chicken sausage for a different twist.

Substitutions

• Use vegetable broth for a vegetarian version.
• Replace fresh parsley with fresh thyme if desired.

Pairings

• A crisp autumn salad
• Warm apple cider

Nutrition

Tips

• Use stale bread for the best texture; if fresh, toast it first.
• Feel free to use turkey sausage for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.

Freezing: This dish freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with roasted Brussels sprouts and cranberry sauce for a festive meal.
• Pair with a side of gravy for extra richness.

FAQ