Our family is all about convenience when it comes to Thanksgiving. This dressed-up version of a Pepperidge Farm stuffing recipe uses a bag of stuffing cubes with some savory additions.
You can make this easy apple stuffing for Thanksgiving in just over an hour. With or without the sausage! Read on and we will show you exactly how to do it.
Note: This is not a sponsored post for Pepperidge Farms nor are we being compensated for this recipe.
What is this?
This is a simple recipe for an old-fashioned Thanksgiving dressing. It tastes just like what your grandma used to make but with a few short-cuts that save time without sacrificing flavor.
Ingredients and notes.
The main ingredient for this apple and sage sausage is a bag of stuffing cubes. You can use your favorite brand but just look for the ones that have herbs added to them. You'll get even more flavor with this simple stuffing recipe.
Apples - You can use your favorite apple or whatever variety you have on hand. I prefer a sweet and crisp one, like a Honeycrisp apple.
Walnuts - These are always better if lightly toasted first. If you're wondering how to toast nuts:
- Toss them in a small amount of olive oil.
- Arrange them in a single layer, on a parchment paper-lined baking sheet.
- Place them in a preheated over at 350° F. for about 7 minutes.
- Keep an eye on the timer and do not over-toast the nuts. (I've done this too many times!)
For people with nut allergies, just leave them out. This Pepperidge Farm stuffing is still delicious! You can also substitute some dried cranberries or raisins for the walnuts.
Sage-Sausage - If you can't find sage-sausage, there's an easy fix for that. Just use a pound of plain sausage and add 1 tablespoon of dried sage to it while browning it in a pan.
How to make this
(Full recipe at the end of this post.)
As you can see, this Pepperidge Farm stuffing recipe is super easy to make. You'll need a greased 3-quart casserole pan to bake it in the oven.
- Brown the sausage, lightly. Cook it just until the pink color is gone. (Over-cooking will dry it out!)
- Saute the vegetables and apples.
- Add the broth and chopped parsley and bring to a boil.
- Mix it all together, with the eggs and walnuts.
You're going to put this in the oven about an hour before the turkey is done.
How to make it vegan
You can easily convert this Pepperidge farm stuffing recipe to a vegan stuffing by omitting the sausage and the butter.
- Substitute a textured vegetable protein or the sausage (or leave it out.)
- Instead of butter, use ¼ cup olive oil.
- Use vegetable broth instead of chicken broth.
- Substitute the eggs for 1 ripe banana or ½ cup unsweetened apple sauce.
The great thing about cooking is making a recipe your own. Do this by making additions or modifications that you think taste good! Some extras that I like to toss into this stuffing mix include:
- A handful of dried cranberries or dried cherries.
- Some whole baby Portabello mushrooms, quartered and sauteed.
- A half-cup of currants
- A handful of dried dates, chopped.
Common recipe questions
There has long been a debate about stuffing vs. dressing. Is there a difference?
Short answer: They are essentially the same, except stuffing is cooked in the cavity of something, and dressing is baked by itself or on the stovetop.
If you want to learn more, read this great piece about the difference between stuffing and dressing.
Both stuffing and dressing can be frozen and used later. Store in small portions, in air-tight containers for up to 3 months in the freezer. To reheat, allow it to thaw overnight, then reheat in the oven at 325° for 15 minutes.
The safest answer to this question is "no." If you are going to make it ahead of time, it is important to take the following steps, to prevent getting sick from a foodborne illness.
- The most important thing is to keep it chilled so bacteria does not have a chance to grow.
- For added safety, don't add the eggs until you are ready to bake. This step only takes a minute or so. Remember, an ounce of prevention is worth a pound of cure!
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Easy Pepperidge Farm Stuffing with Sage Sausage & Apple
- 3 quart casserole dish
- 16 oz Stuffing cubes Herb flavored
- 6 tbsp Unsalted butter Plus more for greasing the pan etc.
- 1 lb Sage sausage Casings removed
- ½ Cup Onion Sweet onion, fnely chopped.
- 1 Apples Peeled, cored, chopped
- 2 Celery ribs With leaves, chopped
- Kosher salt
- 3 cups Chicken broth Low-sodium
- ¼ cup Italian parsley (flat-leaf), chopped
- ½ cup Walnuts chopped and toasted
- 2 Eggs beaten
- Preheat the oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Grease a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and ½ teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Add the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle a couple of tablespoons ablespoons of turkey pan drippings or melted butter over the top. Bake until the top is crisp and golden, for about 20 minutes more.
- Put the dressing in the oven during the last hour of cooking the turkey.
- To toast nuts, spread them out on a baking sheet and toast in a 350°F oven until golden, about 7 minutes.