Pepperidge Farm Stuffing Recipe With Sausage and Apples: Savory-Herbed Holiday Comfort

This stuffing brings the warmth of the holidays to your table with every bite. The combination of savory sausage, sweet apples, and herbed bread cubes creates a dish that’s as comforting as it is flavorful.

I’ve refined this recipe to balance textures and tastes perfectly. The sausage adds richness, while the apples bring a subtle sweetness that complements the herbs in the stuffing mix.

You’ll love how the flavors meld together during baking, resulting in a golden top and a moist, tender interior. It’s the kind of side that turns a meal into a celebration.

Serve it alongside roasted turkey or ham for a complete holiday spread. Here’s how to make it just right.

Ingredients for Pepperidge Farm Stuffing Recipe with Sausage and Apples

A few fresh ingredients elevate this classic stuffing into something truly special for the holidays.

The sausage is key here— Jimmy Dean’s mild or sage both work beautifully (the sage adds that holiday aroma). I grab mine at Walmart or Publix—any grocery store works. For the apples, Granny Smith gives that tart contrast to the rich sausage, but Honeycrisp works too (just a touch sweeter). The herb-seasoned stuffing mix from Pepperidge Farm is non-negotiable for the base flavor.

No pork sausage? Turkey or chicken sausage swaps in seamlessly. Fresh herbs not available? Dried at one-third the amount (sage, thyme, and rosemary are all easy to find in spice jars). If you’re out of chicken broth, turkey broth or even vegetable broth works in a pinch. The apples can be any variety, but avoid super sweet ones like Red Delicious—they’ll overpower the savory notes.

This stuffing reheats like a dream—cover with foil and warm at 350°F for 20 minutes. Leftovers keep in the fridge for 3-4 days or freeze for up to 1 month. I always make extra; it’s even better the next day.

Step-by-Step Instructions for Sausage and Apple Stuffing

Here’s how I make this holiday showstopper with perfect texture and flavor every time.

Step 1: Brown the Pork Sausage and Aromatics

In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the 1 lb pork sausage, breaking it into small pieces with a wooden spoon. Cook for 8-10 minutes until the sausage is browned and cooked through, with no pink remaining.

Add the finely diced 1 whole yellow onion and 3 pieces celery stalks to the skillet. Cook for 5-6 minutes until the vegetables soften and become translucent. The onion should smell sweet and fragrant when ready. Remove from heat and set aside.

Step 2: Prepare the Apple and Herb Mixture

In a large bowl, combine the diced 2 whole Granny Smith apples, chopped 2 tbsp fresh sage leaves, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary. I like to toss these together first to distribute the herbs evenly through the apples.

The apples should maintain some texture, so don’t overmix. Their tartness will balance the richness of the sausage beautifully. The herbs should smell strongly aromatic when fresh – if using dried, reduce the quantities as noted in the ingredients.

Step 3: Combine All Ingredients with Broth

Add the 14 oz Pepperidge Farm Herb Seasoned Cubed Stuffing to the bowl with the apple mixture. Pour the sausage mixture (including all the buttery drippings) over the top. This is where all the flavors start to come together.

Drizzle the 2.5 cups chicken broth evenly over everything. The stuffing should be moist but not soggy – you want it to hold its shape when baked. Season with the 0.5 tsp salt and 0.5 tsp black pepper, adjusting to taste.

Step 4: Add Eggs and Bake to Golden Perfection

Beat the 2 whole large eggs lightly and fold them into the stuffing mixture. This binds everything together for perfect slices. Transfer to a greased 9×13-inch baking dish and spread evenly.

Bake uncovered at 350°F for 30-40 minutes until the top is golden brown and the center reaches 160°F. The edges should look slightly crispy while the middle stays moist. This makes enough to serve 6 generously for your holiday table.

Perfect Pairings for pepperidge farm stuffing recipe with sausage and apples

Wine Pairings

This dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The bright acidity cuts through the richness of the sausage and complements the sweet-tart apples. I prefer a California Sauvignon Blanc for its citrusy notes. 🍷

Beer Options

For beer lovers, a malty amber ale works wonders. The caramel notes in an amber ale complement the herbs and sausage, while the carbonation refreshes your palate. Fat Tire Amber Ale is my go-to for this stuffing.

Side Dish Ideas

A simple green bean almondine adds a fresh, crunchy contrast to the rich stuffing. I sauté 1 lb of green beans with 2 tbsp butter, ¼ cup sliced almonds, and a pinch of salt for 5-7 minutes. 💡

Salad Pairings

A light salad with a tangy vinaigrette balances the meal. Try a spinach salad with dried cranberries, goat cheese, and a balsamic dressing. The sweetness of the cranberries echoes the apples in the stuffing.

Main Course Suggestions

This stuffing is perfect with roasted turkey or ham. For turkey, I recommend a 12-14 lb bird roasted at 325°F until the internal temperature reaches 165°F. The juices from the turkey will enhance the stuffing’s flavors.

Dessert Complements

End the meal with a warm apple pie or bread pudding. The apple flavors in both the stuffing and dessert create a cohesive dining experience. I love serving vanilla ice cream alongside for contrast.

Frequently Asked Questions