Sausage and Apple Stuffing

The best part of this stuffing happens before it goes into the oven: sausage browning in the skillet, then onion, celery, and apples softening in the buttery drippings. I like…

By Riley • October 14, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

The best part of this stuffing happens before it goes into the oven: sausage browning in the skillet, then onion, celery, and apples softening in the buttery drippings. I like that the apples bring a little sweetness without turning the dish into something dessert-like. Each spoonful still tastes savory, with soft bread in the middle and a golden top.

Drying the bread first gives it room to absorb the broth and eggs without collapsing into a heavy paste. I cut the cubes evenly so they dry at the same pace, then toss everything in a large bowl where I can coat the bread without crushing it. The covered bake gives the center time to set; uncovering it at the end brings back a crisp, browned top.

Why This Stuffing Needs Dry Bread Before It Meets the Broth

Freshly cut bread looks ready to use, but it can soak up the broth unevenly. The outside of a soft cube turns wet quickly while the middle stays dense, and the mixture can bake up heavy. Drying the cubes first gives moisture somewhere to go: the bread absorbs the broth and egg mixture while keeping enough structure to make a tender, cohesive stuffing.

The egg matters, too. Broth brings moisture and savory flavor; whisked with the eggs, it creates a binder that sets during baking instead of leaving a bowl of loose, broth-soaked bread. That balance is why I toss until the cubes are evenly moistened rather than pouring in extra liquid just because a few pieces still look dry. Let the cubes dry until crisp, and give the mixture a thorough but gentle toss so the finished center is moist without turning gummy.

How the Bread, Sausage, and Apples Shape Every Bite

• Day-old white or sourdough bread — Day-old cubes are already drier than fresh bread, and the oven finishes that job. White bread keeps the flavor mild; sourdough brings a gentle tang and a heartier chew. Either works, but use bread you enjoy eating since it makes up the body of the dish.
• Bulk pork sausage — Loose sausage breaks into small pieces that spread through the stuffing, giving each serving savory bites. Choose bulk sausage rather than links so you can brown and crumble it directly in the skillet.
• Apples — Peeling and dicing them lets the pieces soften into the bread mixture without tough bits of skin. A crisp, tart apple gives a sharper contrast to the pork; a sweeter apple makes the stuffing rounder and gentler.
• Unsalted butter, onion, and celery — These make the aromatic base that carries the dried sage and thyme. Diced onion and celery soften quickly and distribute through the bread more evenly than large pieces.
• Low-sodium chicken broth and eggs — The broth moistens the cubes, while the eggs help the baked center set. Whisk them together before pouring so the egg is distributed throughout instead of collecting in one part of the dish.

From Drying the Cubes to Setting the Center

Dry the bread without browning it

Heat the oven to 300°F and spread the 3/4-inch bread cubes on a large baking sheet. Bake for 25 to 30 minutes, stirring once, until the cubes feel dry and crisp rather than toasted dark brown. If the pan is crowded, stir carefully so the cubes dry evenly. Raise the oven to 350°F afterward, and grease a 9×13-inch baking dish for the casserole.

Brown the sausage in small crumbles

Set a large skillet over medium heat and cook the bulk pork sausage for 8 to 10 minutes, breaking it into small pieces as it browns. Look for no pink remaining and browned edges on the crumbles. Transfer the cooked sausage to a large bowl, leaving the skillet ready for the vegetables. Bigger chunks are harder to distribute evenly through the bread.

Soften the vegetables and season the apples

Melt the butter in the same skillet, then add the diced onion and celery. Cook for 5 minutes, stirring occasionally, until softened; they should lose their raw, firm bite without taking on much color. Add the peeled, cored, diced apples with the sage, thyme, salt, and pepper, and cook for 3 minutes. Transfer the warm mixture to the bowl with the sausage.

Moisten, cover, and uncover for the finish

Add the dried bread cubes to the bowl and toss to combine. Whisk the broth and eggs together, pour them over the mixture, and toss until the bread is evenly moistened, then transfer everything to the prepared dish. Cover tightly with foil and bake for 30 minutes; uncover and bake for another 20 to 25 minutes, until the top is golden and the center reaches 165°F. If the top is golden before the center reaches temperature, keep baking until the center is ready.

Choose the Bread and Apple Combination You Like Best

Questions That Come Up When Making Sausage and Apple Stuffing

Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tender apples, and sage with crisp-edged bread in a 9x13-inch baking dish. The bread is dried in the oven first, then baked until the center reaches 165°F and the top is golden.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 37 minutes mins

Resting 10 minutes mins

Total Time 2 hours hrs 7 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb white or sourdough bread day-old; cut into 3/4-inch cubes
• 1 lb bulk pork sausage
• 0.5 cup unsalted butter
• 1 yellow onion large; diced
• 3 ribs celery diced
• 2 apples medium; peeled, cored, and diced
• 1.5 tsp dried sage
• 1 tsp dried thyme
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2.5 cups low-sodium chicken broth
• 2 eggs large

Equipment

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

Method

 

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

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a vegetarian version, use plant-based sausage and vegetable broth.