Mom’s Sage Sausage Herb Stuffing with Granny Smith Apples

This recipe is my mother’s and has always been my very favorite. I always have to make extra because it’s gone before you know it, and we like to have leftovers around. I added a big handful of raisins this year, it was great.


11 tbsp. butter
 (1 1/2 stick)
2 medium Granny Smith apples, coarsely chopped

1 roll Jimmy Dean® Sage Pork Sausage
1 large onion, chopped

2 stalks celery

7 cups chicken broth
1 large bag Pepperidge Farm® Onion and Sage Stuffing

1/2 cup chopped fresh dried sage leaves leaves

(raisins optional)

HEAT 2 tbsp. butter in skillet over medium-high heat. Cook onion until translucent, about 3-4 minutes. Add sausage, apples and celery. Cook until well browned, stirring frequently to break up meat. Add broth and remaining butter. 



Add stuffing, sage apples and raisins. Pour broth mixture over apple mixture and stir lightly to coat. Season to taste.

Spoon stuffing into prepared turkey and bake according to directions for stuffed turkey.



Spoon remaining stuffing into buttered casserole dish and bake at 350°F. for 45 min. or until hot.

For another great side try White House Cranberry Orange Sauce