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Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tender apples, and herbs with crisped bread cubes, baked until golden on top. Toasting the bread first helps it soak up the broth while keeping the finished stuffing pleasantly textured.
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Prep Time 20 minutes
Cook Time 1 hour 46 minutes
resting 10 minutes
Total Time 2 hours 16 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread day-old, sturdy; cut into 1/2-inch cubes (about 10 cups)
  • 1 lb pork sausage bulk
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 stalks celery diced
  • 2 apples medium, such as Granny Smith; cored and diced
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large, beaten
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large rimmed baking sheet and bake for 30–40 minutes, tossing once halfway through, until dry and crisp.
  3. Cool the toasted bread cubes.
  4. Increase the oven temperature to 350°F.
  5. Grease a 9x13-inch baking dish.
  6. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  7. Transfer the sausage to a 6-quart mixing bowl.
  8. Melt the butter in the same skillet.
  9. Add the onion and celery and cook for 5–7 minutes until softened.
  10. Stir in the apples, sage, thyme, salt, and pepper.
  11. Cook for 3–4 minutes until the apples begin to soften.
  12. Add the toasted bread cubes and apple mixture to the bowl with the sausage and toss to combine.
  13. Whisk together the chicken broth, eggs, and parsley.
  14. Pour the broth mixture evenly over the bread mixture and fold until the bread is moistened.
  15. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  16. Bake for 30 minutes.
  17. Remove the foil and bake for 20–25 minutes more, until the top is golden and the center reaches 165°F.
  18. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing so they absorb the broth without becoming mushy. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use sturdy gluten-free bread.