Walnut, Sausage, and Apple Stuffing

Serves 10


  • 2 tablespoons butter
  • 1½ cups Celery, diced ½ inch
  • 1 cup shallots, diced ½ inch
  • ¼ cup Parsley, minced
  • ¼ cup rosemary, minced
  • ¼ cup sage, minced
  • 1¼ cup walnuts, toasted and rough chopped
  • 1½ pounds Italian sausage links
  • 2 cups granny smith apples, peeled and ½ inch dice
  • 6 cups bread stuffing, herbed and cubed
  • 2 cups chicken broth (low sodium), warm
  • 6 tablespoons butter, melted
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon pepper (or to taste)


  1. Preheat oven to 325 degrees
  2. Over low/medium heat, cook the shallots and celery together, covered in a sauté pan with 2
    tablespoons of butter
  3. Transfer to a large bowl when they are softened which should be about 7 minutes
  4. Cook the sausage in the same pan and make sure the sausage is cooked through which should take around 10 minutes
  5. Slice in ¼ inch rounds and then transfer to the same bowl with the celery and shallots
  6. Toast the walnuts spread on a cookie sheet until brittle but not burnt, about 10 minutes at 325 degrees
  7. Roughly chop and add to the bowl
  8. Cut the peeled apples into cubes and add to the bowl with the other ingredients
  9. Add the minced herbs to the bowl and mix
  10. Add the breadcrumbs and toss to mix all the ingredients
  11. Add the warm chicken broth and the melted butter and mix thoroughly making sure the bread is well coated
  12. Put the stuffing in a buttered casserole dish and cover with foil
  13. Bake for 30 minutes covered and then remove foil and bake for another 10 minutes uncovered


  • Make sure the bread crumbs are well coated with the chicken broth and butter before baking to ensure that the stuffing does not turn out dry
  • If you have difficulty finding shallots, you can substitute red, yellow or white onions