Sausage and Apple Stuffing
This Sausage and Apple Stuffing is the ultimate holiday side dish, combining savory Italian sausage, sweet Granny Smith apples, and aromatic fresh herbs. With crispy golden edges and a moist, flavorful center, it's surprisingly simple to make and can be prepped ahead of time. A true crowd-pleaser that might just steal the spotlight from the main course.
Equipment
- Large skillet or frying pan
- 9x13-inch baking dish
- Large mixing bowl
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Baking sheet for toasting bread
- Aluminum foil
Ingredients
- 1 pound Italian sausage 450g, mild or hot, casings removed if using links
- 1 large loaf day-old crusty bread about 1 pound or 450g, cut into 1-inch cubes
- 3 medium Granny Smith apples peeled and diced
- 1 large onion diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 4 tablespoons unsalted butter 56g
- 2½ cups chicken broth 590ml
- 2 large eggs beaten
- 2 tablespoons fresh sage chopped, or 2 teaspoons dried
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried
- 2 teaspoons fresh rosemary chopped, or ¾ teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley chopped
Instructions
- Preheat oven to 300°F (150°C). Spread bread cubes in a single layer on a baking sheet and toast for 15-20 minutes, stirring once, until dried out and lightly golden. Transfer to a large mixing bowl.
- Heat a large skillet over medium-high heat. Cook sausage, breaking it into crumbles, for 8-10 minutes until browned. Transfer to the bowl with the bread using a slotted spoon, leaving the rendered fat in the pan.
- Reduce heat to medium and add butter to the sausage drippings. Sauté onion and celery for 6-8 minutes until softened. Add garlic and cook 1-2 minutes until fragrant. Stir in apples and cook 3-4 minutes, then add herbs, salt, and pepper, stirring for 1 minute.
- Pour the vegetable mixture over the bread and sausage. Whisk broth and eggs together, then pour over everything. Gently toss until evenly coated and moist but not soggy. Let sit 5 minutes to absorb liquid.
- Increase oven to 350°F (175°C). Grease a 9x13-inch baking dish and transfer the stuffing mixture, spreading evenly. Cover with foil and bake 30 minutes, then uncover and bake 15-20 minutes more until golden and crispy. Rest 5-10 minutes before serving.
Notes
- Use day-old bread for the best texture; fresh bread will turn mushy. If using fresh bread, toast it longer to dry it out completely.
- Don't skip toasting the bread—this crucial step prevents soggy stuffing by creating a crispy exterior that holds up when mixed with liquid.
- Granny Smith apples hold their shape during baking and provide a tart contrast to the rich sausage. Honeycrisp also works well for a sweeter option.
- Season generously—stuffing needs more seasoning than you might think because the bread absorbs a lot of flavor. Taste before baking and adjust.
- Don't overmix; gentle tossing keeps the bread cubes distinct instead of creating a mushy texture.
- For extra crispy edges, dot the top with small pieces of butter before the final uncovered baking phase.
- Make-ahead: Assemble completely but don't bake, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to the covered baking time.
- Storage: Cool completely and refrigerate in an airtight container up to 4 days, or freeze up to 3 months.
- Reheat refrigerated stuffing in a baking dish with 2-3 tablespoons of broth, covered with foil, at 350°F for 20-25 minutes; uncover for the last 5 minutes to crisp.
- Variations: Add dried cranberries, toasted pecans, shredded cheddar or Gruyère, use hot Italian sausage for spice, or substitute pears for apples.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 28gProtein: 12gFat: 14gSaturated Fat: 5gCholesterol: 65mgSodium: 620mgFiber: 3gSugar: 6gVitamin A: 8IUVitamin C: 6mgCalcium: 6mgIron: 12mg
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