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Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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