This special apple sausage stuffing just might steal the show from the traditional mashed potatoes and turkey! It’s the perfect balance of fall flavors to compliment your roast and any other side.
Why This Recipe Works
This stuffing recipe is a classic for the holidays, and with an impressive twist. The tarragon, apple and turkey sausage echo the flavors of other traditional side dishes and will complement your roast.
The sourdough bread works as the apple & sausage stuffing base because it holds its shape in the mix while absorbing all the flavors.
The addition of apples add a subtle sweetness while the radishes and carrots add a slight crunch that contrast with the savory sausage meat.
This stuffing is a really great option for a side that’s dairy-free, just in case you have to watch any dietary restrictions.
This dish is a great make-ahead dish if you’re pressed for time, and especially if you have countless houseguests coming for Thanksgiving! The bread, veggies, and sausage can easily be prepared in advance, then mixed and cooked on the day you need them.
Ingredients & Substitutions
sausage – I use a turkey sausage because around Thanksgiving, you can get uncased turkey sausage at the meat counter with many flavor options. It’s basically seasoned ground turkey. You can also use chicken.
stock – you can use chicken stock or vegetable stock in this recipe, but I like to use vegetable stock because I always have it on hand.
egg – the egg is what binds the stuffing together. A smashed banana also works great in this recipe if you don’t have eggs.
bread – I prefer sourdough because it flavor to the stuffing without overpowering it like a herbed bread would. However, any day-old bread works in this recipe. If you need to quickly age the bread, cut it into cubes and leave it out overnight.
How to Make this Recipe
You will need to prepare the ingredients separately before mixing them together to make the finished stuffing.
Heat a saute pan on high heat, and cook the sausage meat through until golden brown. Once fully cooked, transfer the turkey sausage to a plate, using a slotted spoon or similar so that the remaining fat stays in the pan. The remaining fat later adds even more flavor to your stuffing!
Add two tablespoons of olive oil to the fat already in the pan. Prepare your onion, carrot, apple, and radishes by roughly dicing them with a knife.
Add them to the oiled pan and season with salt and pepper. Keep an eye on the pan as the ingredients cook through – you are looking for the onions to turn translucent and the veggies to be soft. Once they are, add the diced garlic and cook for another minute.
In a large bowl, combine the cooked veggies with the sausage, bread, egg, and tarragon. Add the vegetable stock, about 1.5 – 2 cups, until the mixture is moist. Season with salt and pepper to taste. Whether it’s done by spatula or by hand, make sure all the ingredients are mixed well.
In a large bowl, combine the cooked veggies with the sausage, bread, egg, and tarragon. Add the vegetable stock, about 1.5 – 2 cups, until the mixture is moist. Season with salt and pepper to taste. Whether it’s done by spatula or by hand, make sure all the ingredients are mixed well.
Note: Your sourdough bread will be cut into cubes, and this recipe works best with bread that is a day old or so. If you need to quickly age your bread, cut the bread into cubes and leave out on a baking tray overnight.
Transfer your mixture to your baking dish and lay out evenly – a cast iron pan works perfectly! Make sure it retains the moisture, and if you feel the dish has become a little dry don’t be afraid to add more vegetable stock.
Bake for 25-30 minutes until golden brown. Serve the stuffing in the cast iron pan for a family-style meal.
Looking for this gorgeous cast-iron pan? You can find it on Amazon (~$200), and you can also find this other great cast-iron on Amazon (~$26).
Stuffing FAQs
Yes, the bread, veggies, and sausage can easily be prepared and cooked in advance, then mixed and baked together on the day you need them.
Any day-old bread works in this recipe. However, sourdough adds a great subtle flavor that doesn’t overpower the rest of the flavors in the stuffing.
Yes! You can freeze stuffing in an airtight container for 1-3 months. Let it come to room temperature before reheating, and cook at 350F for 30-40 minutes until heated through.
Must-Make Thanksgiving Recipes
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Tarragon, Apple, & Turkey Sausage Stuffing (Dairy-Free)
Print Recipe SaveEquipment
Ingredients
- 1 lb turkey or chicken sausage removed from casings (I used spicy Italian)
- 2 tbsp olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 McIntosh apple finely diced
- 6 radishes finely diced
- 6 cloves garlic minced
- ¼ oz tarragon stemmed & chopped
- 1 egg beaten
- 4 cups stale sourdough loaf cut into a 1-inch dice
- 2 cups vegetable stock
- salt & pepper
Instructions
- Heat a saute pan over high heat. Cook the sausage until golden brown. With a slotted spoon, transfer to a plate. Keep the rendered fat in the pan.
- Add 2 tbsp of olive oil to the rendered fat. Add the onions, carrots, apple, and radishes. Season with salt & pepper. Cook until onions are translucent and veggies are soft.
- Add the garlic and cook for 1 more minute. Remove from heat and let it cool for 5 minutes.
- Preheat to 425F.
- Fold in the tarragon, bread, and egg. Add enough stock so the mixture is moist, 1.5-2 cups. Season with salt & pepper to taste.
- Pour your mixture into the baking dish. Make sure it is moist with the stock. Add more if necessary.
- Bake 25-30 minutes until golden brown.
This stuffing is a hit! I loved all the flavors. It’s like having all the Fall flavors in one dish. So good!
I’m so happy to hear it, Krissy!
Stuffing is one of my favourite bits about Christmas. Great recipe!
This one usually steals the show… glad you enjoyed it!
Now this is a stuffing I definitely need to make again! I bet my whole family would love it!
So happy to hear it, Bintu… enjoy your holidays!
This is a great make ahead dish for busy Thanksgiving dinner. I love the apple and radish in this stuffing. Came out great. And how pretty is that cast-iron skillet. 🙂
Thanks, Anita! Glad to hear it came out great!