This Sausage and Apple Stuffing is a holiday showstopper with savory sausage, sweet apples, and fresh herbs. It delivers a perfect contrast of crispy top and moist interior. The aroma alone will make this Sausage and Apple Stuffing a family favorite year-round.
Craving a delicious Sausage and Apple Stuffing? You've come to the right spot! From Savory Combo Recipes favorites to amazing Crockpot Recipes recipes, there's something here for everyone.
Why You’ll Love This Sausage and Apple Stuffing
- Savory-sweet balance: Herby sausage and tender apples create a complex flavor.
- Perfect texture: Crispy edges and a soft, pillowy center in every bite.
- Incredible aroma: Fills your kitchen with a quintessential holiday fragrance.
- Versatile dish: A standout side or hearty standalone meal that reheats well.
Ingredients & Tools
- 1 lb mild or sweet Italian sausage, casings removed
- 12 cups day-old rustic bread, cut into 1-inch cubes
- 4 tbsp unsalted butter, plus more for greasing
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 2 medium crisp apples (like Honeycrisp or Granny Smith), peeled and diced
- 3 cloves garlic, minced
- 2 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 2 ½ cups chicken or vegetable broth
- 2 large eggs
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Tools: Large baking dish (9×13 inch), large skillet, large mixing bowl, baking sheet
Notes: Day-old bread is sturdier and absorbs liquid without disintegrating. Fresh herbs provide a brightness dried herbs can’t match.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 14 g |
| Fat: | 20 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best bread to use? A sturdy, rustic loaf like sourdough or a country white bread works best. Avoid pre-sliced sandwich bread, as it’s too soft and can make the stuffing gummy. The bread should be a day or two old and slightly stale.
- Can I make this vegetarian? Absolutely! Simply omit the sausage and use a plant-based sausage alternative or an extra cup of chopped mushrooms. You’ll still get a wonderfully flavorful and satisfying dish.
- Do I have to use fresh herbs? Honestly, fresh herbs are highly recommended for the brightest flavor. If you must use dried, use one-third the amount (so ½ tsp dried sage instead of 1 ½ tsp fresh), as dried herbs are more potent.
- What type of apple is best? I love using a mix for complexity. A tart apple like Granny Smith holds its shape well, while a sweeter variety like Honeycrisp breaks down a little more, creating pockets of sweetness. Using two different kinds gives you the best of both worlds.
How to Make Sausage and Apple Stuffing
Step 1: First, prep your bread. If your bread is very fresh, spread the cubes in a single layer on a baking sheet and toast them in a 300°F (150°C) oven for about 15-20 minutes, until dried out and slightly crisp on the edges. You don’t want color, just to remove the moisture. This step is crucial for achieving the perfect texture that soaks up the broth without becoming soggy. Let the bread cool completely and transfer it to a very large mixing bowl.
Step 2: Now, let’s cook the sausage. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through, which should take about 8-10 minutes. You’ll notice the fat rendering out, which we’ll use to cook our vegetables. Using a slotted spoon, transfer the cooked sausage to the bowl with the bread, leaving the drippings in the skillet.
Step 3: It’s time for the aromatic base. Reduce the heat to medium and add the 4 tablespoons of butter to the sausage drippings in the skillet. Once melted, add the diced onion and celery. Sauté for about 6-8 minutes, until the vegetables have softened and become translucent. Then, stir in the diced apples and cook for another 4-5 minutes, just until they begin to soften but still hold their shape. Finally, add the minced garlic, sage, thyme, and rosemary, and cook for one more minute until incredibly fragrant.
Step 4: Combine the wet ingredients. In a separate medium bowl or a large measuring cup, whisk together the 2 ½ cups of broth and the 2 eggs until fully combined. The eggs are our secret weapon—they act as a binder, helping the stuffing hold together and giving it a richer, more custardy texture once baked.
Step 5: Bring everything together. Pour the entire contents of the skillet (the buttery apple and vegetable mixture) over the bread and sausage in the large mixing bowl. Give it a good toss to distribute everything evenly. Now, slowly pour the broth and egg mixture over the bread while gently folding everything together. You want every piece of bread to get a little moistened. Season with the ¾ tsp salt and ½ tsp pepper, and mix one final time.
Step 6: Bake to perfection. Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking dish with butter. Transfer the stuffing mixture to the prepared dish, spreading it out in an even layer. Don’t press it down too firmly—you want to keep it a little loose for better texture. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is golden brown and crisp. Let it rest for 10 minutes before serving—this allows the flavors to settle and makes it easier to scoop.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Portion and freeze in airtight containers up to 3 months.
- Reviving: Reheat in oven at 350°F with a splash of broth, covered, for 20-25 minutes.
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey with Gravy — The ultimate pairing. The savory gravy seeps into the stuffing, creating the most delicious bite on your plate.
- Garlic Mashed Potatoes — Creamy potatoes and herby, textured stuffing are a match made in comfort food heaven.
- Green Bean Almondine — The crisp-tender green beans with a buttery, nutty topping provide a fresh, bright contrast to the rich stuffing.
Drinks
- A Dry Riesling or Chardonnay — The slight sweetness and acidity in a Riesling cut through the richness beautifully, while an oaked Chardonnay complements the buttery, savory notes.
- Apple Cider Mimosas — A fun, festive drink that echoes the apple flavor in the stuffing, making the whole meal feel cohesive and celebratory.
- Sparkling Apple Cider (non-alcoholic) — The bubbles are refreshing, and the apple flavor is a direct, family-friendly nod to one of the star ingredients.
Something Sweet
- Pumpkin Pie with Whipped Cream — You can’t go wrong with this classic. The spiced, creamy pumpkin is the perfect follow-up to a savory, herby main course.
- Simple Apple Galette — Double down on the apple theme with a rustic, free-form tart that’
Sausage And Apple Stuffing
Make the ultimate Sausage and Apple Stuffing with crispy edges and a moist interior. Perfect for holidays and beyond. Get the easy recipe here!
Ingredients
For the Stuffing
-
1 lb mild or sweet Italian sausage (casings removed)
-
12 cups day-old rustic bread (cut into 1-inch cubes)
-
4 tbsp unsalted butter (plus more for greasing)
-
1 large yellow onion (finely diced)
-
3 stalks celery (finely diced)
-
2 medium crisp apples (like Honeycrisp or Granny Smith, peeled and diced)
-
3 cloves garlic (minced)
-
2 tsp fresh sage (finely chopped)
-
1 tsp fresh thyme leaves
-
1 tsp fresh rosemary (finely chopped)
-
2 ½ cups chicken or vegetable broth
-
2 large eggs
-
¾ tsp kosher salt
-
½ tsp freshly ground black pepper
Instructions
-
First, prep your bread. If your bread is very fresh, spread the cubes in a single layer on a baking sheet and toast them in a 300°F (150°C) oven for about 15-20 minutes, until dried out and slightly crisp on the edges. You don’t want color, just to remove the moisture. This step is crucial for achieving the perfect texture that soaks up the broth without becoming soggy. Let the bread cool completely and transfer it to a very large mixing bowl.01
-
Now, let’s cook the sausage. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through, which should take about 8-10 minutes. You’ll notice the fat rendering out, which we’ll use to cook our vegetables. Using a slotted spoon, transfer the cooked sausage to the bowl with the bread, leaving the drippings in the skillet.02
-
It’s time for the aromatic base. Reduce the heat to medium and add the 4 tablespoons of butter to the sausage drippings in the skillet. Once melted, add the diced onion and celery. Sauté for about 6-8 minutes, until the vegetables have softened and become translucent. Then, stir in the diced apples and cook for another 4-5 minutes, just until they begin to soften but still hold their shape. Finally, add the minced garlic, sage, thyme, and rosemary, and cook for one more minute until incredibly fragrant.03
-
Combine the wet ingredients. In a separate medium bowl or a large measuring cup, whisk together the 2 ½ cups of broth and the 2 eggs until fully combined. The eggs are our secret weapon—they act as a binder, helping the stuffing hold together and giving it a richer, more custardy texture once baked.04
-
Bring everything together. Pour the entire contents of the skillet (the buttery apple and vegetable mixture) over the bread and sausage in the large mixing bowl. Give it a good toss to distribute everything evenly. Now, slowly pour the broth and egg mixture over the bread while gently folding everything together. You want every piece of bread to get a little moistened. Season with the ¾ tsp salt and ½ tsp pepper, and mix one final time.05
-
Bake to perfection. Preheat your oven to 375°F (190°C). Grease your 9x13 inch baking dish with butter. Transfer the stuffing mixture to the prepared dish, spreading it out in an even layer. Don’t press it down too firmly—you want to keep it a little loose for better texture. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is golden brown and crisp. Let it rest for 10 minutes before serving—this allows the flavors to settle and makes it easier to scoop.06
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