Max’s Apple Sausage Stuffing


  • Your favourite sausage (I use Johnson Ville, if in a case cut case and remove meat)
  • 2 Apples (Honey crisp or Pink Lady work Best) Diced
  • ½ C Chopped Celery
  • ¾ C Yellow onion
  • 2 Loafs of bread (enough to fill a 9 x 13 greased pan) Cubed
  • 1 to 1 ½ C Chicken stock or broth (Can substitute with any stock you would like)
  • 1 T Rosemary
  • ½ C Chopped Roasted Pecans (optional)



  • After removing meat from casing (if meat is cased) sauté in a skillet until brown.
  • Remove meat but leave grease and add apples, celery and onions to pan, sauté until light browning occurs. Season with salt and pepper to taste.
  • While veg is browning, in a separate bowl add bread pieces, meat, rosemary and half of the chicken stock to combine.
  • Once veg is done, pour contents of the pan over the bread mix and combine.
  • Transfer to a greased 9×13 pan and bake at 400 degrees F for 20 minutes.
  • Check for desired doneness, if it is to dry add more stock and cook for another ten minutes.
  • Once done top with roasted or candied pecans as desired and serve hot. Goes great with cranberry sauce or gravy!


Other Suggestions

  • Use apple bread, rosemary bread or a combination of both for even more flavour
  • Use different spice levels of Italian sausage to add depth
  • Turn bread of choice into croutons first or simply just use store bought for an added crunch.
  • Use walnuts or chestnuts instead for a more classic feel.