Sausage and Apple Stuffing by Nor

Nor Mac


The basic part of the recipe was handed down by my mother. I tweaked it slightly through the years. I omitted some things and I also added some ingredients for even more flavor. I have had a lot of compliments on my stuffing/dressing. Sometimes, I have to triple the recipe to please my relatives. Everyone loves to bring home my leftover stuffing. This is my favorite dish for Thanksgiving. It is excellent topped with homemade gravy. My daughter Fills half of her plate with stuffing. LOL I hope you all enjoy it!


★★★★★ 2 votes

30 Min
40 Min


  • 12 oz
    bag pepperidge farm country style cube stuffing mix
  • 1
    large sweet onion
  • 6
    celey heart cut lendghwize and chopped
  • 2-3
    peeled chopped apples i used golden delicious. use what you please.
  • 1 lb
    roll of jimmy dean regular sausage
  • 1/2 c
    butter divided
  • 1 Tbsp
    poultry seasoning
  • ·
    salt and pepper to taste
  • 1 c
    tutkey stock or college in chicken broth
  • 1 c
    apple juice or cider

  • 1/2 c
    raisins, craisins, and chopped walnuts may be added if you wish.

How to Make Sausage and Apple Stuffing by Nor


  1. Note: this recipe makes six servings. I usually double this recipe for a turkey over 15 pounds. You can bake the remaining stuffing in a covered pan for 30-40 minutes. Who doesn’t like leftover stuffing? If you double the recipe. It will feed about 12 people.
  2. In a skillet melt 2 TB butter. Melt butter over medium heat. Sautee onion and celery until onion is golden brown. Pour into a large bowl.
  3. Into pan cook the sausage and crumble until cooked through. No pink shoud remain in sausage.
  4. Pour sausage into bowl with onion and celery. Toss to combine
  5. Add chopped apple and stuffing, and seasonings to bowl. Toss mixture to combine. Set aside.
    Optional: You may add Craisins, raisins or walnuts at this time.
  6. In a microwave safe bowl. Melt butter in microwave. Add in the stock/broth, and apple juice. Place back in microwave and cook until hot. For extra moist stuffing, add a little more broth and butter.
  7. Pour liquid mixture over stuffing mixture. Combine well. Store in fgallon ziplock bags in fridge, until ready to cook or stuff turkey. You may make a day ahead.
  8. Stuff Turkey. Don’t forget get the neck too. Place Turkey in oven. Roast until stuffing and turkey temperature reaches 165 degrees. Remove turkey from oven. Let rest 30 minutes before carving.
  9. Note: you may stuff the turkey, or you can place the stuffing / dressing in a 9 x 13" pan. Make sure you cover it with foil and bake about 30 to 45 minutes at 350 degrees. Just make sure you don’t dry the stuffing out. You want the stuffing to be moist. Uncover and continue baking for about five minutes.
  10. Food safety thawing a Turkey
    Thawing Your Turkey
    There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

    In the Refrigerator (40 °F or below)
    Allow approximately 24 hours for every 4 to 5 pounds
    4 to 12 pounds 1 to 3 days
    12 to 16 pounds 3 to 4 days
    16 to 20 pounds 4 to 5 days
    20 to 24 pounds 5 to 6 days
    Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

    In Cold Water
    Allow approximately 30 minutes per pound
    4 to 12 pounds 2 to 6 hours
    12 to 16 pounds 6 to 8 hours
    16 to 20 pounds 8 to 10 hours
    20 to 24 pounds 10 to 12 hours
    Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

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