A combination of apples and sausage lends a nice sweet-savory balance to this simple stuffing enhanced with sage, a specialty of test kitchen director Farideh Sadeghin’s mom.
- 8 tbsp. unsalted butter
- 3 ribs celery, chopped
- 1 onion, chopped
- 4 pork sausages, casings removed
- 3 McIntosh apples, or other tart red apple, peeled and chopped
- 1 loaf white bread, crust cut off, cut into 1/2″ cubes and toasted (about 8 cups)
- 2 tbsp. finely chopped fresh sage
- 2 cups chicken stock
- Kosher salt and freshly ground pepper, to taste
- Heat oven to 375°. Melt butter in a 12” skillet over medium-high heat. Add celery and onion; cook until soft, 15 minutes. Add sausage and cook, using a wooden spoon to break into small pieces, until browned, 5 minutes. Add apples and continue cooking until soft, 5–7 minutes more. Stir in bread crumbs and sage; add chicken stock and season with salt and pepper.
- Stuff into turkey cavity; place remaining stuffing in a baking dish and bake until golden on top, 20–25 minutes.