The best stuffing you will ever eat. If I am going to choose one carb at a holiday meal, this is the pouch worthy one. 

You will see a pattern in the first four ingredients. They are meat and vegetables! The key to making this really moist flavorful stuffing lower in carbs is to have lots of sausage, sautéed vegetables and apples that crowd out the bread cubes.

My mother’s sister Gail is the undisputed ‘best cook’ in our Italian family, and while contested, it is generally acknowledged that she was the first to have used the sausage and apple combination.

When vegetarian friends join us for Thanksgiving, as their main dish I make this swithout the sausage and cook individual portions in roasted acorn squash halves  Bells Seasoning is a New England standard that has been around for 150 years and the stuff is money! I can’t cook Thanksgiving dinner without it and even smuggled it into Mexico when we lived there for our ‘roast pavo’. You really need to find some for your holiday.

Bells Seasoning for Thanksgiving

Aunt Gails Apple and Sausage Stuffing

Aunt Gail’s Italian Sausage & Apple Lower Carb Stuffing
  • 1 pound sweet Italian sausage, from an Italian store is best, otherwise I use Jimmy Dean as it is very lean
  • 2 cups sliced celery, about 5 large stalks, I use the tender heart and leaves
  • 2 cups diced sweet onion, about 2 medium
  • 2 cups diced Granny Smith apples, about 2 large or 3 small peeled
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons Bells Seasoning. Little yellow cardboard box with turkey on front - it's worth the effort to find
  • 2 cups Pepperidge Farms stuffing cubes or cornbread stuffing - NOT the whole package
  • Swanson Natural Goodness Chicken Broth
  • ½ cup chopped Italian flat leaf parsley
  1. Brown the sausage in a large skillet breaking it up into fine pieces while stirring. Add the celery, onion, apples, butter, olive oil and cook over medium high until the onion softened and translucent. Stir in the garlic powder, salt, pepper and Bells Seasoning.
  2. Place the bead cubes in a large bowl, add the sautéed vegetable sausage mixture, parsley and toss to combine while adding enough chicken broth to make a very moist stuffing. An upside down roasted turkey it's too difficult to stuff the turkey so we have become 'dish people'.
  3. Cover with Pam sprayed or buttered foil and bake at 350 degrees for 30 minutes covered, plus 20 minutes uncovered to crisp edges.

11 thoughts on “Aunt Gail’s Italian Sausage & Apple Lower Carb Stuffing

    • Susan Maria Leach says:

      Christy Lou… you *could* but it would not be as good. The reason there is ONE recipe using bread of a couple thousand on this site is that some things cannot be completely changed over where the result is good enough for a Thanksgiving table. If I thought that cauliflower would be amazing, I would have used it… but for one day of the year, 2 cups of bread cubes baked with at least 6 cups of sauteèd vegetables and Italian sausage is okay. When you go too far, you move from WONDERFUL to just okay… and no one really likes ‘just okay’. – Susan

  1. Edie Blosser says:

    I would like to try this but am allergic to apples (I know, weird ?). What would be a good sub for the granny smith’s? I thought maybe pears but they would be a lot sweeter than granny smiths…

  2. Joyce Felt says:

    This was the best stuffing ever. I made this Thanksgiving and my family loved it. I couldn’t find the Bell’s seasoning in our stores but found a recipe for making it myself. Thank you for a new Thanksgiving family tradition that fits my lifestyle and my family loves.

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