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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!
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.