Dinner Recipes

One Pot Sausage and Apple Stuffing Rice

Name: One Pot Sausage and Apple Stuffing Rice
Prep time: 10 min
Cook time: 34 min
Total time: 54 min
Ingredients: 1 lb pork sausage (bulk); 1 yellow onion (small, finely chopped); 2 celery ribs (finely chopped); 1 apple (medium, firm, cored and cut into 1/2-inch dice); 1.5 cups rice (long-grain white); 1 tsp sage (rubbed); 0.5 tsp thyme (dried); 0.5 tsp salt (kosher); 0.25 tsp black pepper; 2.25 cups chicken broth (low-sodium)

By Clara ·
November 1, 2026

As the sausage browns, it leaves savory bits on the bottom of the Dutch oven and a little fat behind. I keep those browned bits in the pot; they become part of the broth that cooks the rice. That’s what makes One Pot Sausage and Apple Stuffing Rice taste like more than rice with sausage stirred through it.

The apple brings a gentle sweetness, while sage and thyme give the pot its familiar stuffing flavor. Long-grain rice gets a brief turn with the seasonings before the broth goes in, so the grains are coated rather than left sitting under a pile of liquid. The result is tender rice with small bites of sausage and apple in every scoop.

One Pot Sausage and Apple Stuffing Rice, savory and tender

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Kitchen Note

Keep the apple pieces close to a half-inch dice. A firm apple softens as the vegetables cook but still gives you distinct little bites in the finished rice.

Save this sausage and apple stuffing rice for a cozy one-pot dinner with savory sausage, tender rice, and little bites of apple.

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Why the Rice Gets Coated Before the Broth Goes In

Rice can turn out uneven when it goes straight into a pot of broth with the vegetables and sausage. Here, the grains get a full minute in the warm drippings with the sage, thyme, salt, and pepper first. That short pause lets the seasoning spread through the pot and coats the rice before the liquid covers it.

Keep this step brief. You’re not trying to brown the rice or toast it until it smells nutty; you’re stirring until the grains look glossy and the herbs are distributed. Then add the broth and bring it to a boil, scraping the browned bits loose as you go. Those bits dissolve into the cooking liquid, so the finished rice carries the sausage and herb flavor from the bottom of the pot instead of leaving it behind.

What the Apple, Sausage, and Rice Each Bring to the Pot

One Pot Sausage and Apple Stuffing Rice, rustic and hearty

Bulk pork sausage — It brings both the main savory flavor and the fat used to coat the rice. A familiar breakfast-style bulk sausage works well; sausage with sage or other strong seasonings will shift the flavor, so choose one you like on its own.
Firm apple — A crisp, firm apple holds its shape better than a mealy one as it cooks with the onion and celery. A tart variety gives the dish a sharper contrast against the sausage; a sweeter firm apple makes the finished rice taste rounder.
Long-grain white rice — Its shape and cooking time suit this amount of broth and the covered simmer. Don’t swap in brown rice or a short-grain variety without changing the liquid and cooking method; the same timing won’t produce the same texture.
Low-sodium chicken broth — It supplies the liquid the rice absorbs while letting the sausage and measured salt season the pot without starting with an overly salty broth. A basic store-brand broth is fine here; the browned bits and herbs add plenty of character.
Rubbed sage and dried thyme — Together they steer the dish toward stuffing rather than plain sausage rice. Rubbed sage has a soft, earthy texture that distributes easily, while dried thyme gives a quieter herbal note; keep both dry herbs rather than substituting fresh herbs in the same amount.

Building the Pot in the Right Order

Brown the Sausage and Leave a Little Fat

Set a 5-quart Dutch oven over medium heat and cook the bulk pork sausage for 6 to 8 minutes, breaking it into small pieces as it browns. The pieces should be browned and cooked through to 160°F. Spoon off excess fat, leaving about 1 tablespoon in the pot; draining it completely removes the coating the rice needs, while leaving all the rendered fat can make the finished dish greasy.

Soften the Onion, Celery, and Apple

Add the finely chopped onion and celery with the diced apple. Cook for 4 to 5 minutes, stirring occasionally, until the onion and celery begin to soften. The vegetables should lose their raw, firm look without collapsing; if the bottom looks dry, keep the heat at medium and stir so the bits left by the sausage don’t scorch.

Coat the Rice With the Seasonings

Stir in the long-grain rice, rubbed sage, dried thyme, kosher salt, and black pepper. Cook for 1 minute, stirring so the grains are coated throughout. If a patch of rice stays pale and dry, scrape and fold it through the drippings before adding liquid.

Simmer Until the Rice Is Tender

Pour in the low-sodium chicken broth and bring the pot to a boil, scraping the browned bits from the bottom. Once it boils, cover the Dutch oven, reduce the heat to low, and simmer for 18 to 20 minutes. Keep the lid on during the simmer; lifting it lets steam escape, and the rice needs that trapped heat to cook evenly. Look for tender grains and broth that has been absorbed.

Rest, Then Fluff Gently

Take the pot off the heat and leave it covered for 10 minutes. After the rest, run a fork gently through the rice to fluff it rather than stirring hard, which can break the grains and mash the softened apple. Serve while warm.

Two Easy Ways to Change the Sausage and Apple Balance

Choose a Tart Apple

Use a firm Granny Smith apple in place of another firm apple. Its tartness cuts through the richness of the pork sausage, while the pieces still soften in the same vegetable sauté.

Make It Vegetarian With Plant-Based Sausage

Replace the pork sausage with 1 pound of bulk plant-based sausage and use 2 1/4 cups vegetable broth instead of chicken broth. Brown the sausage according to its package guidance before adding the vegetables; the result is less pork-forward, but the apple, sage, and thyme keep the stuffing-style character.

Storage and Reheating

Refrigerator: Refrigerate leftovers within 2 hours and keep them in a covered container for 3 to 4 days. The rice firms up as it chills.
Freezer: Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw in the refrigerator before reheating; the rice may be a little softer after freezing.
Reheating: Warm a portion in a covered saucepan over low heat with a small splash of broth, stirring gently, or microwave it covered until steaming hot throughout. Reheat leftovers to 165°F, and don’t leave cooked rice sitting at room temperature.

Questions That Come Up With Sausage and Apple Rice

Why is my rice still crunchy after simmering?+

The pot may have lost steam if the lid was lifted or didn’t fit tightly, or the heat may have been too high. If the liquid is gone but the grains are still firm, add a small splash of hot broth, cover the pot, and continue cooking over low heat until the rice is tender.

Can I use brown rice instead of long-grain white rice?+

Not as a direct swap. Brown rice takes longer to cook and needs a different liquid balance, so it won’t become tender on the timing and broth amount used here.

How do I keep the rice from turning mushy?+

Measure the broth carefully and use long-grain white rice. Keep the pot covered over low heat for the simmer, then fluff with a fork after the covered rest instead of vigorously stirring the cooked grains.

Can I use a smaller pot than a 5-quart Dutch oven?+

A smaller pot leaves less room to brown the sausage and stir the rice with the vegetables. Use a 5-quart Dutch oven with a lid so the ingredients fit comfortably and the rice can simmer covered.

Can I chop the vegetables ahead of time?+

You can chop the onion and celery ahead and refrigerate them covered. Dice the apple shortly before cooking so its cut surfaces don’t brown while they wait.