Apple, Sausage and Parsnip Stuffing with Fresh Sage

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A great addition to your Thanksgiving dinner table with this hearty stuffing with fresh flavors. 


Makes 15 Serving(s)
Use the slider to multiply the batch

  • 1.5 pound(s) Italian Sausage
  • 1.5 pound(s) Italian Sausage
  • 6 cup(s) Onion(s)
  • 2 cup(s) Celery
  • 0.75 cup(s) Butter
  • 3 pound(s) Apples
  • 0.75 cup(s) Sage
  • 1.5 pound(s) Sourdough Bread
  • 0.5 cup(s) Chicken Broth
  • 2 pound(s) Parsnips


Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes. 

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  • Cook: 0:45
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