Sausage > Sausage > Apple-Spice Sausage Stuffing

Apple-Spice Sausage Stuffing

Cooking method: Roasting


5 cups herbed bread cubes or packaged stuffing mix
5 tbsp. butter or margarine
1 cup onion, diced small
1 cup celery, diced small
1 cup pecans, coarsley chopped
2/3 cup chicken stock, pork stock, or lamb stock, as needed


1. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.

2. In a large bowl, mix all of the dry ingredients together, adding enough stock to achieve the desired moistness.

3. Fill crown roast with stuffing, packing lightly.

4. Bake any surplus stuffing in a buttered baking dish at at 325°F to an internal temperature of 160°F.

5. After roasting, remove stuffing from crown to serve.


Our Apple-Spice Sausages are about 1/4 lb. per link. Cut each link into 1/2-inch pieces or smaller. These sausage links are already fully cooked so they can be mixed directly into the other ingredients without further preparation.

This recipe is from Josef & Elizabeth Brunner, used with permission