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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.
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Prep Time 20 minutes
Cook Time 1 hour 37 minutes
Resting 10 minutes
Total Time 2 hours 7 minutes
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.