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Savory Baked Apples with Sausage Stuffing Recipe

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 Turn baked apples into a savory side dish as they are stuffed with an easy sausage stuffing recipe for a delicious and gorgeous addition to dinner or even for Thanksgiving.


Baked apples are the perfect fall side dish recipe. This year skip the cinnamon and fill apples with an easy sausage stuffing recipe. These baked apples are the perfect side dish for dinner or Thanksgiving.

Stuffing is a serious business in my family.  We have no less than four different stuffings at Thanksgiving. Everyone likes something different. I have a preference for a sausage stuffing recipe with apples.  This year I’m turning the tables a little and putting the sausage stuffing in the apples!

I almost always start my stuffing recipe with a box. I’ve made it from bread before and it’s delicious but a box is a little quicker.  But I don’t just use the box mix, I dress it up a little by adding my own touches.

The first thing I do is swap out the water for chicken broth.  This time I used Swanson’s Unsalted Chicken Broth in place of the water. Swanson’s broth adds more flavor to the stuffing than just water.

You won’t need the entire box for this recipe so just screw on the cap and store it in the fridge for later use.

Aside from swapping broth for water, I also saute fresh onions and celery for the stuffing. A little sausage is a final touch to make a box mix taste amazing. You can also make homemade slow cooker stuffing and use that in these apples. It’s easy to make in around an hour. 

I would normally add apples and bake the entire thing in a dish. But this time, I stuffed the apples for a fun twist.

I used a combination of apples for color.  Start by slicing off the top of each apple. I didn’t slice too far down. Just enough to take off the stem.

Next, use a spoon or a melon baller to remove the core of each apple.

Then scoop the stuffing mixture into the apples and place in a baking dish.

To keep the stuffing from drying out while baking, drizzle a little more broth over the stuffing in each apple and add a little broth to the bottom of the baking dish.

I didn’t cover the apples, but you could if you want to make sure the dressing stays moist.

Bake for about 30 minutes – less if you want firmer apples and more if you want them falling apart.  I loved how colorful these apples are as a side dish!

They are perfect for a weeknight dinner of baked chicken or on your Thanksgiving table. Grab some extra apples and serve these with One Pan Sauteed Chicken and Apples for your main dish and Pecan Caramel Slow Cooker Baked Apple Recipe for dessert. 

Baked apples are the perfect fall side dish recipe. This year skip the cinnamon and fill apples with an easy sausage stuffing recipe. These baked apples are the perfect side dish for dinner or Thanksgiving.


We also have made Baked Squash with Stuffing if you prefer a more savory dish! 

Yield: 6-12 apples

Savory Baked Apples with Sausage Stuffing

Savory Baked Apples with Sausage Stuffing

Turn baked apples in to a savory side dish as they are stuffed with an easy sausage stuffing recipe for a delicious and gorgeous addition to dinner or even for Thanksgiving.


  • 1 Tablespoon oil or butter
  • 1 celery stalk, diced
  • 1/4 cup finely diced onion
  • 1/2 package sausage
  • 1 box stuffing mix
  • 1 1/4 cup Swanson's UNSALTED Chicken Broth (or the same amount of water called for on the instructions for the stuffing)
  • 6-12 apples such as Granny Smith, Golden Delicious and Red Delicious


  1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the onion and the celery and cook until softened, abut 2-3 minutes.
  2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
  3. In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson's chicken broth in the same amount as water is called for on the stuffing mix instructions. Mine called for 1 1/4 cups of water and I used 1 1/4 cups of chicken broth.
  4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
  5. Prepare the apples: Slice the very top of the apples off.
  6. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
  7. Repeat this for every apple.
  8. Spoon stuffing in to the apples and place in a high sided baking dish.
  9. Once all the apples are stuffed and in the dish, carefully pour an additional 1/4-12 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.
  10. Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don't want the stuffing to brown, cover the dish while baking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 82mgCarbohydrates: 33gFiber: 6gSugar: 24gProtein: 1g


Serve stuffing inside apples this year! Dress up any dressing recipe and then bake in apples for a fun way to serve dressing. Perfect for Thanksgiving!
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  • Alicia
    November 1, 2020

    Do you think you could make this in acorn squash? and if so what changes would need to be made?

    • Camille
      November 1, 2020

      Hi Alicia! I actually just made stuffed acorn squash today – but I used a beef filling. I don’t think you’d need to change much. I’d pre-cook the squash so it’s nice and soft. Then stuff it and cook again. I’d do 375 degrees for about 30 minutes. Let me know if you try it!

  • niki
    August 30, 2020

    What kind of sausage?

    • Camille Gabel
      September 1, 2020

      Any kind you want is fine. I like to use sage breakfast sausage, but Italian sausage works, too.

  • Camille
    September 10, 2019

    It really depends on the size and type of your apples as well as the stuffing mix you use. You will need to research the type of apple and then use the information from the back of your stuffing mix box.

    • Tami
      November 24, 2019

      What type of sausage?

      • Camille
        November 25, 2019

        I’ve used both pork sausage (think Jimmy Dean) and Italian sausage. It’s up to you!

  • lisa
    May 6, 2019

    These look delicious and easy, so I give them 5 stars even though I haven’t tried them yet. My only problem is that the nutritional information isn’t listed. I know that I can load each step into another app, but it would be soooo much easier if you would list calories, carbs, etc. with the recipe. Also, how many servings the recipe makes, how full to make them (i.e., full cups 1/2, 3/4??), and what is one serving? 1, 2 or what? Sorry to be persnickety, but I’m a newly diagnosed diabetic and that information is important.

  • Harriett
    March 17, 2019

    After I originally commented I appear to have clicked the
    -Notify me when new comments are added- checkbox
    and now whenever a comment is added I recieve 4 emails with the same comment.
    There has to be a means you are able to remove me from that service?
    Thanks a lot!

  • Patti Soper
    January 20, 2018

    I am a vegetarian and will try this using veggie broth and vegan sausage. Bet it will be yummy!

    • Camille
      January 22, 2018

      That should work just fine!

  • Jocelyn
    November 22, 2017

    Have you tried making these a day ahead and then just baking them off?

  • Miz Helen
    November 17, 2017

    Your post is featured on Full Plate Thursday this week. Thanks so much for sharing your post with us, we have pinned it to our Featured Board. Enjoy your new Red Plate and have a great week!
    Miz Helen

  • tegma
    November 12, 2017

    This looks like a great idea, something different which I think everyone would enjoy. I would imagine any type of homemade stuffing would work, whatever is a favorite. I’m going to try it this year! Thanks so much for the tip!

  • Amber Ferguson
    November 11, 2017

    Looks amazing! I made these years ago before food allergies, and I think this post has made me want to try again this year. I can use turkey sausage and gluten free cornbread! Pinning this post, thanks for sharing!

  • Judee@gluten free A-Z Blog
    November 11, 2017

    I love this idea of baking an apple with stuffing. Although I am a vegetarian and gluten free and this recipe would not work for me- the idea works and I love it..

    • Amber Ferguson
      November 11, 2017

      Hello just noticed your comment! You could try making these vegetarian using vegan butter in place of chicken broth and cornbread stuffing for gluten free. I use rice milk as a dairy substitute but you could try almond or soy depending on your tolerances I have made them without sausage and just used cornbread stuffing and they are still so good! Just an idea. Happy Thanksgiving!

  • This looks delicious! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie

  • Ashley Tukiainen
    November 7, 2017

    These look delicious!!! pinning for later and also sharing in my Healthy Holiday Food Swaps group on fb <3

  • Helen at the Lazy Gastronome
    November 6, 2017

    These sound awesome – I love the idea of stuffing in apples! Thanks for sharing at the What’s for Dinner Party!

  • Ann
    November 5, 2017

    These sound delicious! I’m going to have to give them a try!

  • NorseArcher
    November 4, 2017

    Hi! I love those! What kind of sausage? Breakfast patty? Sweet Italian w casing removed? Pls help, thanks!

  • Create With Joy
    November 12, 2016

    What a wonderful recipe! Congrats Camille – you are one of our featured guests at this week’s Inspire Me Monday Party at Create With Joy! 🙂

  • Randi
    November 12, 2016

    What a fun recipe! So glad you shared it!

    Thank you for linking up at our Home Matters Link Party!

    Have a lovely evening,

    Randi 🙂


  • Genie
    November 11, 2016

    That looks really good. I didn’t know Swanson made unsalted chicken broth. Will have to look for it next time I go to the grocery store.

  • Melissa B
    November 10, 2016

    This recipe sounds amazing! =) Wonderful combination of flavors!
    I need to try it soon.

  • Audrey
    November 9, 2016

    Why did I never think of this one before. Some people put apple in stuffing, why not put the stuffing in the apple? Thanks for sharing on Creative K Kids #TastyTuesdays

  • Morgan
    November 8, 2016

    this is genius! I love sweet/savory, and this sounds like the perfect side. Thank you for sharing at the Share the Wealth Sunday party – we hope to see you again soon!

  • Angela
    November 6, 2016

    These look fabulous! I just pinned this…YUM!!!

  • Helen at the Lazy Gastronome
    November 6, 2016

    These sound fantastic!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!

  • Jamie
    October 13, 2015

    What a yummy twist on the normal dessert only!! I love this!! Pinning it to try this Thanksgiving! #HomeMattersParty

  • Lorelai
    October 9, 2015

    Hey, Camille! Just wanted to let you know that we loved your Savory Baked Apples with Sausage Stuffing so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec! Happy Friday!!!

    Life With Lorelai / Home Matters Linky Party

  • Evija
    October 5, 2015

    This looks amazing! Thank you for sharing with OMHG Wordless Wednesday Link Party.. Have a great day, co-host Evija @Fromevijawithlove x

  • Nancy
    October 1, 2015

    Love this idea of serving stuffing in an apple! My kids will love this! Visiting as a guest cohost from Turn It Up Tuesday!

    • Camille
      October 2, 2015

      Thanks so much for stopping by Nancy!

  • Now this is a recipe I can sink my teeth into for Thanksgiving and Christmas Dinner! I love the fresh take on serving a traditional dish that I think will wow our guests. Pinned to share and to refer back to because this is happening in our household ☺

    • Camille
      October 1, 2015

      I am tickled at how well they turned out! I just think it’s such a fun way to server stuffing. And, if like our house, you have several kinds, you could stuff each color with a different variation (just thought of that one!).