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The Best Ever Thanksgiving Apple Sausage Stuffing

Lover of good food and sharer of good recipes. Continuing attempts to document family favorites, while focusing on healthier versions.

thanksgiving-turkey-stuffing-2

Ssshhh... Making Stuffing Better than Mom's

I'm making this page about Thanksgiving Stuffing because, in essence, I like playing around with the traditional, but I hate the usual HUGE MESS in the KITCHEN.

What makes this the Easiest, and Best Ever Stuffing is taste, and more importantly...

This is a ONE PAN recipe!

YES, you can change or even improve upon Mom's recipe.
But OMG, don't tell her.

Not you, Mom.  The other mom.

Click to view more photos by rfduck on Flickr

Click to view more photos by rfduck on Flickr

3 things you should know about Thanksgiving Stuffing

a.k.a Breaking the Routine

  • With the Basic Stuffing recipe you can add anything to make it your own.

  • It doesn't have to be a Holiday.
  • It doesn't even have to be served with Turkey.

Photo courtesy Creative Comments license by rfduck

Warning: This could happen to you

Cool New Cooking tools... - Sustainable Bamboo and Resilent Silicone! Can't get better than that.

J.A. Henckels 9"x9" Bamboo Cutting Board with Silcone Trivet is a great addition to your Henckels collection. The Bamboo board provides the perfect surface for all your chopping and slicing needs. The Silicone Trivet works well as a pot holder or trivet

And here it is!

One pan!

Easy!

and... YUM!!

The Best Ever Apple Sausage Stuffing Recipe - NOTE: This is an sidedish for an anytime dinner. For Thanksgiving I double this recipe.

YUM!  Even if I do say so myself.  :)

YUM! Even if I do say so myself. :)

1/2 c. onions - chopped

1/2 c. celery - chopped

1 apple - cored and chopped

2 links Italian sausage - I prefer poultry

1 1/2 c. water

8 oz. seasoned stuffing croutons

1/2 c. + 1 tb. margarine or butter

In large wok-style or fry pan saute onions and celery in 1 tb. margarine until semi-transparent. Remove from pan and set aside.

In same pan boil Italian sausage until water dissipates. Continue to cook by browning. Remove from pan and set aside.

Using same pan, add required water to pan to deglaze at medium high heat. Pour into 2-cup measuring cup. You should have at least 1 1/4 cups liquid. Add required margarine to melt into the liquid.

Using cooled pan, pour in stuffing croutons, and top with sauteed onions and celery, apples and sausage. Mix. Pour in liquid over all and toss. If you like a dryer texture stuffing or are only stuffing bird, use less of the liquid. If only using for casserole or you like a moister consistency use all of liquid.

Photo Credit: Me on November 11, 2012

Just for Fun

All in one Roasting Pan with lifting rack

Click to view more photos by icopythat on Flickr

Click to view more photos by icopythat on Flickr

P.S. If you learn just one thing from this page...

You can always change up a "I've always done it this way" recipe.

Holiday fare doesn't mean you can't experiment.

Just experiment well before the company comes...

Photo by Creative Commons License by icopythat

This is a Kid-Approved Stuffing Recipe - Nana? Is it time yet?

Now, Nana?  No, not yet.

Now, Nana? No, not yet.

Photo credit: Me with a picture of my littlest grand-daughter.

Please share your turkey dinner ideas, old, new, good or disastrous!

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Stuffing Story? Good or Bad? Won't you share? - We just gotta know...

Coffeebreak9am on November 19, 2011:

Yummm...this sounds wonderful! Love apples cooked...so it's got to be good. Thank you.

Coffeebreak9am on November 19, 2011:

I have not even got past the first video...LOVE IT! SO FUNNY>...I laughed out loud!

JoyfulPamela2 from Pennsylvania, USA on June 21, 2010:

Ohh ~ I like the idea of apples in the sausage. Sounds good!

Treasures By Brenda from Canada on January 20, 2010:

Hysterical! Great lens, thanks for adding it to my Best-Ever Recipes collection.

Beth Webster-Duerr (author) from Henrietta, New York on November 11, 2009:

[in reply to boutiqueshops] Thank you, and thanks for stopping by. :D

Beth Webster-Duerr (author) from Henrietta, New York on November 11, 2009:

[in reply to Upon-Request] Thanks! I agree. :D Thanks for stopping by.

Angela F from Seattle, WA on November 10, 2009:

It's always fun to take the traditional and turn it into your own signature dish. Of course, it does often come with a "side of guilt" when you surpass the teacher... ;)Good lens!

boutiqueshops on November 09, 2009:

ooOOOoo...this sounds so good! 5*'s!

Beth Webster-Duerr (author) from Henrietta, New York on November 05, 2009:

[in reply to enslavedbyfaeries] That's the great thing about most recipes. They can always be tweaked to fit your lifestyle. :D Thanks for your comments and Enjoy!

enslavedbyfaeries on November 05, 2009:

Oh, yum! I admit that I'm very adventurous when it comes to stuffing, but you've inspired me give this recipe a try (with a vegetarian sausage substitute). The combination of flavors sounds delicious!!

Beth Webster-Duerr (author) from Henrietta, New York on November 05, 2009:

[in reply to stargazer00] Thanks so much. I've pared it down and added some funnies, so come on back to see. :D

Dianne Loomos on November 02, 2009:

The apple sausage stuffing sounds wonderful!

Beth Webster-Duerr (author) from Henrietta, New York on October 23, 2009:

[in reply to Tipi] Thank you so much. :D

anonymous on October 22, 2009:

Looks good! I do have a favorite stuffing recipe that I love very much. Can hardly wait till Thanksgiving! ~ Thanks for visiting one of my lenses. Susie

Beth Webster-Duerr (author) from Henrietta, New York on October 21, 2009:

[in reply to Pastiche] Good point. I was just thinking no fuss with the spices already added. Thanks for the heads-up. :D

Lee Hansen from Vermont on October 21, 2009:

Apple sausage is a favorite in our house so this would be a natural. I'll take your advice and change up the recipe to use my own bread cubes instead of seasoned store-bought (they sometimes have MSG and that's a no-no in our home). Yummy and fun lens.

Beth Webster-Duerr (author) from Henrietta, New York on October 19, 2009:

[in reply to Ramkitten] With both, it's superb. :D Thanks for stopping in.

Deb Kingsbury from Flagstaff, Arizona on October 16, 2009:

This sounds delish! I don't think I've ever had stuffing with sausage OR apple.

Beth Webster-Duerr (author) from Henrietta, New York on October 13, 2009:

[in reply to TheGreenerMe] [in reply to AppalachianCountry] The sausage with the apple flavor is definitely the key for me. Thanks for stopping in.

Beth Webster-Duerr (author) from Henrietta, New York on October 13, 2009:

[in reply to JaguarJulie] If Chef Keem says so, it must be so. :D Thanks or stopping by.

greenerme on October 12, 2009:

This sounds delicious! I'm not much of a sausage person, but I might give this a try.

julieannbrady on October 12, 2009:

You know I always love to experiment with different stuffings -- I think I'd try a Granny Smith apple. My stuffing that I've put together is a yellow squash nutty stuffing. ChefKeem suggests that I might want to add sausage to it -- so that is a variation.

AppalachianCoun on August 24, 2009:

The Italian sausage is the key we think. We'll give it a try . Thank-you for the recipe.5 stars*****

Lee Hansen from Vermont on April 03, 2009:

Woo hoo - my favorite sausage is chicken apple, so this is gonna make it a natural love at first bite. Thanks for sharing!

Robin S from USA on November 17, 2008:

Your stuffing sounds delicious and I love that it's done in one pan!