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Sausage Stuffing

Sausage Stuffing

This recipe goes with the Turkey Roulade from Essential Emeril. This recipe makes more stuffing than you’ll need for the roulade. Put the extra in a casserole dish and bake it alongside—if you like, you can bake the entire recipe in a casserole and serve it with another protein.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 cups


  • 1 tablespoon extra virgin olive oil
  • 1 pound mild fresh Italian sausage, casings removed
  • 1 1⁄2 cups finely diced onion
  • 1⁄2 cup finely diced celery
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh sage
  • 1⁄2 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1 1⁄2 cups finely diced cored Pink Lady or Granny Smith apples (leave the peel on)
  • 1⁄2 cup roughly chopped chestnuts
  • 1 (11-ounce) bottle hard apple cider, such as Crispin (about 11⁄3 cups)
  • 4 cups cubed (1⁄2-inch) sourdough bread, toasted in a 350°F oven until crisp
  • 1 large egg, beaten
  • 4 ounces fresh goat cheese, crumbled, at room temperature


  • 1. Heat oil in a medium sauté pan over medium heat. When hot, add the sausage and cook until it begins to brown, 2 to 3 minutes. Add the onion, celery, garlic, sage, thyme, salt, pepper, and nutmeg, and cook, stirring as needed, until the vegetables have softened, 5 minutes. Stir in the apples, chestnuts, and cider, and cook 3 to 4 minutes. Remove the pan from the heat and let cool slightly.


  • 2. Place the bread in a large heat-resistant bowl, pour the onion mixture over it, and toss well. Add the egg and goat cheese, and toss well. Refrigerate until ready to use.

Recipe Details