Sausage Apple Stuffing

The Blue Belle Inn Bed and Breakfast

513 W. 4th Street , Saint Ansgar, IA 50472 USA


  • 12 cups white bread, cut into 3/4 " cubes
  • 1 lb sweet Italian sausage
  • 1 lb tart green apples, peeled, cored, chopped
  • 1/4 cup butter
  • 6 cups sliced leeks, white & lt green parts (3 lg)
  • 4 teaspoons poultry seasoning
  • 2 cups chopped celery & leaves
  • 1 cup dried cranberries (4 oz.)
  • 4 teaspoon chopped fresh rosemary
  • 2/3 cup chopped fresh parsley
  • 3 eggs, beaten to blend
  • 1 1/3 cup chicken broth (approximately)


  1. Spread bread cubes on 2 large baking sheets. Bake 15 min at 350 degrees until slightly dry. Cool.
  2. Sauté sausage in large skillet on med-high until cooked, crumbling coarsely. Using slotted spoon, transfer to large bowl. Pour off drippings. Melt butter in same skillet. Add leeks, apples, celery & poultry seasoning to skillet; sauté until leeks soften, about 8 min.
  3. Mix in dried cranberries & rosemary. Add to meat; mix in bread & parsley. Season to taste with salt & pepper. (Can be prepared 1 day ahead & refrigerated.)
  4. Mix eggs into stuffing & lightly fill turkey. Moisten remaining stuffing with chicken broth (3/4 -1 cup, depending on amount). Place in buttered baking dish, cover with buttered aluminum foil, & bake 45 min. Uncover. Bake 15 min more. To bake all stuffing in pan: Mix in 1 1/3 c. broth & bake as above.
  5. For turkey fillets: Spoon 1/3 c. sausage apple stuffing onto each flattened turkey filet. Roll up & toothpick. Place in a baking pan. Brush with maple butter. Cover & bake 45 min at 375 degrees, basting occasionally.
About this recipe:

We found this recipe in a magazine and adapted it for use in the restaurant at the Blue Belle, where we wrap individual turkey breast fillets around the stuffing and baste them with maple butter and serve with mashed potatoes and gravy.