I created this recipe over 20 years ago for a pig roast, but I have been making it for Thanksgiving ever since. The combination of savory sage with a touch of sweetness from the apples is the perfect accompaniment to your perfectly roasted turkey. I hope your family enjoys it as much as mine does.
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Apple Sage Stuffing
The combination of savory sage with a touch of sweetness from the apples is the perfect accompaniment to your turkey.
Ingredients
- 2 Cups Chopped onion (1 medium/large onion)
- 2 Cups Chopped celery (3 to 4 stalks)
- 1/2 Cup butter (or plant butter)
- 1 loaf White bread (20–24 oz., about 16–18 cups)
- 2 Red sweet apples (about 2 cups)
- 2 Tablespoons Chopped fresh sage
- 1 1/2 Teaspoon Dry ground sage
- 1 1/2 Cups Vegetable broth
- 1 1/2 Teaspoons Salt
- 1/4 Teaspoon Pepper
Instructions
- Melt one stick of butter in a sauté pan over medium-low to medium heat. Add onions and celery and cook for 15 minutes. You want the vegetables to cook but not brown, so adjust the heat accordingly.
- While the onions and celery are cooking, cube one loaf of white bread. Cheap store-brand white bread is fine. I used a 24-ounce loaf (about 16 to 18 cups). I like to buy it several days in advance so that it is less fresh. It will absorb the liquid much better that way.
- Add the chopped fresh sage as well as the dry ground sage to the bread cubes and toss.
- Also, peel and chop two red, sweet apples (such as Honeycrisp)
- After the onions and celery have cooked for 15 minutes, add the apples, salt, and pepper and cook for 5 more minutes.
- Add the mixture to the bread cubes a little at a time, stirring in between, until it is all incorporated.
- Add the broth, a little at a time. It will be about 1 1/2 cups, but it can vary depending on the size of the loaf you used. All the bread should be moist and start to clump together, but not be soggy.
- Put in a 9 x 13 inch baking dish and bake for about 30 minutes or until warmed all the way through (I do this while the turkey is resting)
