Apple, Sausage and Parsnip Stuffing

By Douglas Weinstein
Published on: February 9, 2018

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In the deepest dead of winter, when things get really, really cold outside, you’ll want to fortify yourself with something substantial and satisfying. This is that dish. I like to bring this to the table along with a roasted chicken, a nice salad with lots of fresh veggies and a warm loaf of freshly baked sourdough bread and plenty of creamy butter. From our table to yours . . .


1 ½ lb      Sourdough Bread with crust, cubed

1 lb          Sweet Italian sausage, casing removed

1 lb          Hot Italian sausage, casing removed

5 cups     Chopped onion

2 cups     Chopped celery

¾ cup     Butter (unsalted)

2 ½ lb     Granny Smith apples, peeled and cubed

2 lb         Parsnips, peeled and cubed

¾ cup     Fresh sage leaves

1 cup      Raisins

1 cup      Chopped walnuts

Salt and Pepper

½ cup    Chicken broth


  1. Preheat oven to 325 F. Bake bread cubes on 2 cookie sheets until lightly toasted, about 15 minutes. Remove to large bowl. Lightly grease large casserole dish.
  2. Sauté sausage in large skillet over medium-high heat for about 10 minutes. Break apart into pieces with wooden spoon as sausage browns and cooks.  Remove with slotted spoon and add to toasted bread cubes.
  3. Combine onion, celery and bell pepper in same skillet and sauté for 8 minutes. Add to bread and sausage stuffing. Melt ¼ cup of butter in skillet over medium heat and add apples. Sauté until tender, about 8 minutes.   Add to stuffing mixture.  Melt ¼ cup of butter in same skillet and sauté parsnips until golden, about 10 minutes – turn the parsnips only once, with tongs or spatula. Do not over-cook or mush parsnips as they cook.  Add them to stuffing.  Melt ¼ cup of butter in same skillet and add sage. Sauté until dark green, about 2 minutes.  Season with salt and pepper, add raisins and walnuts, and lightly fold stuffing together.
  4. Fold mixture into casserole dish, drizzle with chicken broth and bake (covered) for 1 hour.
  5. Uncover and bake until beginning to brown, about 10 minutes.

Prep time: 15 minutes

Cooking time: 100 minutes

Serves 12

Douglas Weinstein

Douglas Weinstein

Doug is the managing editor and co-founder of the Technology Insider Group. He is also the executive editor of the forthcoming Technology Designer Magazine, that debuts January 2019. Previously, he was the co-founder and Executive Director of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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