Apple-Walnut Stuffing

Better bread means better stuffing, so use a mixture of artisanal breads such as pumpernickel, sourdough, and multi-grain varieties. The hearty, chewy texture and flavorful crust holds up to the stock. Toss dried fruits such as apricots, figs, or raisins in with the apples for an added touch of sweetness. Assemble this casserole up to a day ahead, and simply cover and chill. Let stand at room temperature 30 minutes and then bake as directed.


  • 3/4 lb. mild ground pork sausage

  • 1 medium sweet onion

  • 2 medium Granny Smith Apples

  • 1 c. celery

  • 2 large garlic cloves

  • 1 c. toasted walnuts

  • 1/4 c. Fresh parsley

  • 2 tbsp. fresh sage

  • 1 tbsp. fresh thyme leaves

  • 1 tsp. kosher salt

  • 1/2 tsp. Freshly ground pepper

  • 12 c. assorted bread cubes

  • 2 1/2 c. low-sodium turkey or chicken broth

  • 1/4 c. melted butter

  • Fresh parsley


  1. Heat oven to 350 degrees F. Sauté sausage and onion in a large skillet over medium heat 6 minutes or until sausage is no longer pink. Add apples and next 2 ingredients; sauté 5 more minutes or until apples are tender. Stir in walnuts and next 5 ingredients. Transfer to a large bowl, and let cool 10 minutes.

  2. Fold in bread and broth until well blended. Spoon into a well-greased 3-quart or 13 x 9-inch baking pan. Brush top generously with butter. Bake at 350 degrees F for 45 to 50 minutes or until top is crusty and brown. Garnish, if desired.

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