The Recipe:

Thanksgiving Apples & Stuffing from Chef Stephanie Izard

By:  Ari  Bendersky  Abe's Market Contributor  November 18th, 2015

Stuffing can be bland, lumpy and gross, but it shouldn't be. Do yourself a flavor (ha, see what we did there?) and follow chef Stephanie Izard's recipe for stuffing with apples, using some day-old nutty and a sweeter bread, pork sausage, cheddar cheese, her Rub #1 and more for this sweet and savory spin on Thanksgiving stuffing. 

Chef Stephanie Izard's Stuffing With Apples & Pork Sausage 

(Yield: 4 servings)


  • 8 cups mixed bread cubes. Small diced day-old bread works best with some nut bread and a sweeter bread to accent the savory flavors
  • 4 celery stalks, thinly sliced on an angle
  • ½ Spanish onion, small diced
  • 1 gala or Fuji apple, thinly sliced 
  • 1 pound mild pork sausage
  • 1 ½ cups chicken stock
  • ¾ cup heavy cream
  • 2 eggs
  • ½ cup cheddar cheese, shredded
  • 2 tsp Rub #1
  • ½ T salt


  1. Using a sauté pan, brown sausage until fully cooked. Add celery, onion and apple to the pan and season with Rub #1. Cook until onion and celery have just softened, about 5 minutes. Remove from heat and allow to cool. 
  2. In a small bowl combine chicken stock, cream and eggs. Whisk together until fully combined. 
  3. In a larger bowl combine bread cubes with sausage mixture and cheddar cheese. Pour liquids over and season with ½ T of salt. 
  4. Place stuffing mix into a baking dish and place in a 350 degree oven for 35-40 minutes.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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