My Thanksgiving go-to recipe! You can use any kind of sausage with this recipe. Feel free to explore!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 325 degrees F (165 degrees C).

  • Cook sausages in a skillet over medium-high heat until browned and heated through, 7 to 10 minutes. Remove from heat and cut sausages into bite-size pieces.

  • Melt margarine in a large skillet over medium heat. Cook and stir onion and celery in margarine until softened, 7 to 10 minutes. Transfer skillet contents to a large bowl.

  • Stir sausage and apples into onion mixture. Add cornbread stuffing mix, seasoned stuffing mix, poultry seasoning, salt, and black pepper; mix well. Stir chicken broth and eggs into stuffing mixture; pour mixture into a 3-quart baking dish and cover dish with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove aluminum foil from dish and continue baking until browned and crisp on top, 10 to 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

384 calories; 18.8 g total fat; 93 mg cholesterol; 1254 mg sodium. 41.9 g carbohydrates; 12.6 g protein; Full Nutrition