Sausage-Apple Stuffing Bowls
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Sausage-Apple Stuffing Bowls

Sausage-Apple Stuffing Bowls

with Sage Gravy

Everyone's favourite part of a roast dinner is the stuffing, so why not make it the star? Our sausage, apple and potato stuffing bowl will have you longing to cozy up in front of a fireplace!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

1 unit(s)

Gala Apple

28 g

Dried Cranberries

113 g


14 g

Sage and Thyme

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

350 g

Yellow Potato

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


3 tbsp

Unsalted Butter*

2 tbsp



Nutrition Values

Calories930 kcal
Fat52 g
Saturated Fat19 g
Carbohydrate90 g
Sugar24 g
Dietary Fiber10 g
Protein29 g
Cholesterol120 mg
Sodium1620 mg
Trans Fat1 g
Potassium1500 mg
Calcium125 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Oven-Proof Pan
Measuring Cups


Roast potatoes
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.
Prep and make bread topping
  • Core, then cut apple into 1/2-inch pieces. 
  • Finely chop sage. 
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems. 
  • Cut ciabatta into 1/2-inch pieces. 
  • Heat a small pot over medium-low heat. 
  • When the pot is hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl until fragrant, 1 min. 
  • Transfer cranberry-herb mixture to a large bowl. 
  • Add ciabatta, then toss to combine. Set aside.
Cook sausage-apple stuffing
  • Heat a large oven-proof pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min.
  • Add sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**
  • Season with salt and pepper.
Make sage gravy
  • Meanwhile, reheat the same small pot (from step 2) over medium.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, broth concentrate, remaining sage and Cream Sauce Spice Blend. Cook, whisking often, until combined, 1 min.
  • Add 1/2 cup (1 cup) water. Cook, whisking often, until gravy thickens, 1-2 min.
  • Season with salt and pepper, to taste.
Assemble and broil
  • Turn the oven to high broil.
  • Add roasted potatoes to the pan with sausage-apple stuffing. Stir to combine.
  • Spread bread topping over stuffing.
  • Transfer the pan to the middle of the oven.
  • Broil until topping is golden-brown, 2-3 min. (TIP: Keep an eye on bread topping so it doesn't burn!)
Finish and serve
  • Divide sausage-apple stuffing bake between bowls.
  • Pour sage gravy over top.