Description

This Apple Sausage Stuffing recipe combines savory Italian sausage with crisp Granny Smith apples and fresh herbs to create a flavorful and moist stuffing perfect for holiday meals. Toasted bread cubes provide a sturdy base that absorbs the delicious broth and egg mixture, while baking ensures a golden, slightly crispy top with a tender interior bursting with vibrant flavors.

Ingredients

Scale

Bread Base

8 cups day-old bread, cut into 1-inch cubes (crusty white bread or sourdough)

Sausage and Aromatics

1 pound Italian sausage, casings removed (sweet or mild)
1 large onion, finely chopped
3 celery stalks, diced
3 garlic cloves, minced

Fruits and Herbs

2 medium Granny Smith apples, cored and diced (skin on)
2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Liquids and Other

2-3 cups chicken broth (vegetable broth for vegetarian version)
2 large eggs, beaten
3 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Prepare the Bread Base: Preheat your oven to 375°F. If your bread isn’t day-old, spread the cubes on a baking sheet and toast them for 8-10 minutes until lightly golden. This step helps prevent soggy stuffing by creating a slightly dry but not hard bread foundation.
Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it into bite-sized pieces with a wooden spoon. Cook for 6-8 minutes until golden brown and no pink remains. Reserve most of the rendered fat, removing excess only if more than 2 tablespoons accumulate.
Sauté the Aromatics: Add the onion and celery to the skillet with the sausage. Cook for 5-6 minutes until vegetables soften and onion becomes translucent. Then add the garlic and cook for another minute, stirring constantly to avoid burning.
Add Apples and Herbs: Stir in the diced apples, sage, thyme, salt, and pepper. Cook 3-4 minutes until apples begin to soften but still hold shape to maintain texture in the stuffing.
Combine Everything: In a large bowl, combine toasted bread cubes with the sausage and apple mixture. Drizzle melted butter over the mixture and toss gently. In a separate bowl, whisk the beaten eggs with 2 cups of broth, then pour over the bread mixture. Fold until evenly moistened but not soggy. Add more broth if needed to achieve a moist but not swimming consistency.
Bake to Perfection: Transfer to a buttered 9×13-inch baking dish. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden brown and slightly crispy. The stuffing should reach an internal temperature of 165°F and a knife inserted in the center should come out clean.

Notes

Using day-old bread or toasting fresh bread cubes ensures your stuffing isn’t soggy.
Leave some of the sausage fat in the pan to add rich flavor to the dish.
Keep the apple pieces slightly firm for added texture—overcooking will make them mushy.
Adjust the broth amount to control moisture—too much will make it soggy, too little will dry it out.
This recipe can be adapted for vegetarians by substituting sausage with plant-based alternatives and using vegetable broth.