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Sage, Apple and Pecan Stuffing


What makes this stuffing recipe so great is the mix of pepper and sage, it adds a unique spin on this old classic with the slight sweetness of apples and an added crunch with pecan’s, with a crunchy golden top and an ooey gooey center, it will be your new favorite.


  • 1 tbsp olve oil
  • 1 large yellow onion
  • 3 ribs of celery
  • 1 garlic clove minced
  • salt and 1/2 tsp pepper
  • 1 lb of  sage sausage (Jimmy Dean)
  • 2 granny smith apples cubed
  • 1 sprig of rosemary
  • 1/2 bunch of sage
  • 3/4 cup of pecans
  • 1 tbsp garlic salt
  • 1 tbsp poultry seasoning
  • 1  loaf white bread toast
  • 1/4 cup chopped parsley (divided)
  • 4 cups chicken bouillon
  • 2 eggs


  1. Preheat oven to 350.
  2. Toast slices of white bread loaf and cut into squares.
  3. Heat olive oil in a large skillet.
  4. Add chopped onion, chopped celery, minced garlic, salt, pepper and poultry seasoning to skillet.
  5. Add sausage and cook 5 to 7 minutes until sausage is browned.
  6. Create three cups of chicken stock add 2 eggs and 1/2 of the parsley, whisk until combined (set aside).
  7. Add 1 cup of chicken stock to skillet and simmer for 10 minutes.
  8. Take skillet off of heat.
  9. Mix in apple, rosemary, sage, 1/2 of parsley and pecans.
  10. Sauté for 2 minutes.
  11. Fold in 1/2 of the bread crumbs.
  12. Transfer everything form the skillet to a 9×13 casserole dish.
  13. Slowly pour chicken stock/egg mixture evenly over casserole dish.
  14. Add remaining bread until fully combined.
  15. Cover casserole dish with aluminum foil and bake at 350 for 45 minutes.
  16. Uncover casserole dish and bake for another 10 minutes.
  17. Let sit for 20 minutes before serving.


Pre chop all ingredients before starting recipe for an easier bake.