Jeff has been making his World’s Best Stuffing for Thanksgiving and Christmas dinners for as long as I can remember. The base recipe comes from his dad who made stuffing for holiday dinners when Jeff was growing up. Somewhere along the way Jeff added his own twist of hot sausage and Granny Smith apples and the rest is history.
I hope you enjoy the recipe and tips Jeff gives below, let us know what you think.
Wishing you all the best for the coming holiday season!
Update: To help make following the recipe easier, Jeff added a recipe card below. Simply scroll to the bottom to find it!
World’s Best Stuffing Recipe
Serves 8 people
2 packages – Pepperidge Farm Herb Seasoned cubed stuffing
1 pound Jimmy Dean Hot sausage
2 medium onions
8 celery stalks
1 clove garlic
3 1/2 cups chicken broth
1 1/2 sticks salted butter (12 tbs)
4 Granny Smith apples
Salt and pepper to taste
1 large baking pan – I suggest using an aluminum one time use pan for easy clean up
Click here for Jeff’s favorite kitchen items
Pre-heat oven to 350°.
Note: Oven temperatures vary, please adjust temperature and cooking time as needed
Veggies and Sausage ~
Dice onions and celery into small cubes
Melt 2 tbs butter over medium heat, add garlic and let cook a few minutes until fragrant. Add onions and celery, season with salt and pepper, then Sauté until tender – about 10 mins
Place sausage in hot skillet over medium heat and tear apart forming bite size pieces and cook until well done.
Dice apples into 1/2 – 1 inch pieces.
Mix it all together ~
Tip: Mixing together all ingredients at once can be difficult, so I suggest splitting it into 2 batches
Melt 10 tbs butter in a bowl
In a large mixing bowl combine 1 package of the Pepperidge Farm stuffing mix and 1/2 of each of the other ingredients. Mix gently until the liquid is absorbed.
Add the first half to your large baking pan, repeat the above steps and add to the baking pan.
Now that you have all of the mixture together, give it a final mix to help even out across the pan
Oven time ~
Place in a 350 degree pre-heated oven and bake for 90 minutes or longer if you like it with a brown crusty coating. If it starts to get too brown for your liking, simply cover it with aluminum foil or a baking sheet.
Our Kitchen Sources
- 2 Packages Pepperidge Farm Herb Seasoned Cubed Stuffing
- 1 Pound Jimmy Dean Hot Sausage
- 2 Medium Onions
- 8 Celery Stalks
- 1 Clove Garlic Minced
- 3 1/2 Cups Chicken Both
- 1 1/2 Sticks Butter (12 Tbs)
- 4 Large Granny Smith Apples
- Salt and Pepper to taste
Preheat oven to 350 degrees.
You will need one large and deep baking pan roughly 20″ x 12″ x 3″. I suggest using an aluminum disposable baking dish, you can find these at most grocery stores or online. As an alternative, you can use 2 – 13″ x 9″ baking dishes and reduce the cooking time by about 15 mins.
Dice onions and celery into small pieces.
Melt 2 tbs butter in a medium skillet, add the minced garlic and saute for about 2 mins. Add the onions and celery, salt and pepper to taste. Cook until tender, about 10 minutes, then remove from heat.
Place sausage in a hot skillet over medium heat, break into bite size chunks, cook until well done, then remove from heat.
Core and dice apples into 1/2 inch pieces.
In a very large bowl (I use my largest boiling pot), add the cubed stuffing, chicken both and 10 tbs melted butter. Mix to incorporate the liquid into the stuffing cubes.
Add the apples, cooked onions, celery and sausage then mix to get all ingredients well distributed. Pour combined mixture into a greased baking dish.
Mixing all of this together can be a workout, feel free to break this into a few smaller batches and then combine the batches in the baking pan.
Place on center rack of the preheated oven and bake for about 90 mins. After about 60 mins the top should begin to get golden brown. If you like a crunchy top, continue uncovered just check every 10 mins to ensure it’s not getting too dark. If you are not a fan of the crunchy top, simply cover with aluminum foil and return to oven for the remaining time.
Serve covered with gravy or alone.
I hope this becomes a favorite for your family holiday meals like it has for ours!
During busy holidays, this stuffing can be cooked a day in advance. Simply reheat in the microwave just before serving!
Jeff and Kristy