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Apple Sausage Stuffing


  • O&CO. Everyday Olive Oil
  • 1 large onion, peeled & finely diced
  • 3 ribs of celery, finely diced
  • 3 cloves garlic, peeled and minced
  • O&CO. Fleur de Sel
  • 3 Granny Smith apples, peeled, cored and diced into small cubes
  • 1 lb. Italian sausage, removed from casing and crumbled into small pieces
  • 1 cup apple cider
  • 1 tbsp. O&CO. Apple Balsamic Condiment
  • 10 cups stale rustic style bread, crusts removed and cut into 1 inch cubes
  • 2-3 cups chicken stock
  • 2 tsp. O&CO. Herbes de Provence
  • 1 tbsp. chopped fresh sage leaves



  1. Over medium heat, coat a large sauté pan with olive oil.
  2. Cook onion and celery with 1 tsp. Fleur de sel until veggies are soft and fragrant. 
  3. Add sausage and garlic and cook until sausage is browned.
  4. Stir in apples and cider and cook about 3-4 minutes until apples begin to get soft.
  5. Sprinkle in Herbes de Provence and Apple Balsamic Condiment.
  6. Stir and remove from heat.
  7. Preheat oven to 350.
  8. Pour stuffing mixture into a large bowl. Add bread cubes and 2 cups chicken stock. 
  9. Mix well with your hands or a heavy wooden spoon. Add more stock if needed….mixture should be very moist.
  10. Check for seasoning and add more Fleur de Sel if necessary.
  11. Transfer stuffing to a large, deep oven proof dish and bake until stuffing is hot all the way through and crusty on top, about 30-45 minutes. 
  12. Serve hot.


*Note: If you prefer to stuff turkey, do so and cook the remainder according to the previous directions.