Sausage, Apple and Sage Stuffing Sausage, Apple and Sage Stuffing

Image: James Tse

Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine



Arrange bread on rimmed baking sheet; toast in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to large bowl.

While bread is toasting, in large skillet, melt half of the butter over medium-high heat; cook sausage, breaking up with spoon, until browned, about 8 minutes. Using slotted spoon, remove to bowl with bread.

In same skillet, melt remaining butter over medium heat; cook leeks and celery, stirring occasionally, until beginning to soften, about 6 minutes. Add apples, pepper and salt; cook, stirring, until tender-crisp, about 4 minutes. Stir into bread mixture. Add parsley and sage.

In bowl, whisk broth with eggs; drizzle over bread mixture. Toss to coat.

Scrape into greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Bake in 425°F (220°C) oven for 20 minutes; uncover and bake until top is browned, 10 to 15 minutes.

Tip from The Test Kitchen: Switch up the flavour with different types of sausage, such as farmer's honey-garlic or chorizo. 

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 757 mg
  • Sugars 6 g
  • Protein 14 g
  • Calories 345.0
  • Total fat 20 g
  • Potassium 293 mg
  • Cholesterol 87 mg
  • Saturated fat 8 g
  • Total carbohydrate 28 g


  • Iron 19.0
  • Folate 30.0
  • Calcium 5.0
  • Vitamin A 12.0
  • Vitamin C 10.0
Share X
Lunch & Dinner

Sausage, Apple and Sage Stuffing