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Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Apple, Sausage, and Parsnip Stuffing with Fresh Sage

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This hearty apple, sausage and parsnip stuffing with fresh sage is a sophisticated twist on a classic Sunday roast accompaniment. Combining the sweetness of Granny Smith apples with the earthy depth of sautéed parsnips, it offers a wonderful balance of seasonal flavours. The combination of spicy and sweet sausages ensures it is a high-protein dish that feels truly indulgent, while the sage leaves fried in butter provide a fragrant, savoury finish that elevates the entire meal.

Perfect as a substantial side or used to stuff a crown, this recipe is incredibly versatile for any festive celebration or autumn gathering. The sourdough base provides an excellent texture that absorbs the cooking juices while staying crisp on top. For the best results, prepare the mixture a few hours in advance to allow the flavours to meld before the final bake.

Ingredients for Apple, Sausage, and Parsnip Stuffing with Fresh Sage

1 675g loaf sliced sourdough bread with crust, cubed
675g sweet Italian sausages, casings removed
675g hot Italian sausages, casings removed
600g chopped onions
450g chopped celery
170g (1 1/2 sticks) butter, divided
1.4kg Pippin or Granny Smith apples, peeled, cored, cubed
900g parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

How to make Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Preheat oven to 163°C. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.

Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 60g butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 60g butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 60g butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 120ml chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 177°C. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.