Dinner Recipes

Sausage and Apple Stuffing

By Clara ·
October 14, 2026

When I slide the bread pans out of the oven, the cubes should feel dry and crisp, not just toasted around the edges. That texture matters in sausage and apple stuffing because the bread has to soak up broth and egg without turning into a heavy, wet layer. I like how this version keeps the bread tender inside while the top bakes golden.

The sausage brings a savory, peppery note, and the apples add little sweet-tart bites throughout. Onion, celery, sage, and thyme keep the whole dish familiar without making it taste like dessert. It’s a generous 9×13-inch pan, with enough for 10 servings and a contrast of crisp top, soft center, and tender pieces of apple.

Why Fresh Bread Turns This Stuffing Gummy

Fresh bread looks like it should make a softer, more tender stuffing, but it holds a lot of moisture before the broth even goes in. Once you add the broth-and-egg mixture, those cubes can soften unevenly: the outside turns pasty while the middle stays dense. The finished pan may look moist, but it loses the distinct, light texture that makes each scoop satisfying.

Drying the bread first gives it room to absorb the liquid evenly. The cubes become crisp in the oven, then soften as they take in the broth without collapsing into a paste. That’s why the drying stage isn’t just a way to use up stale bread; it sets the texture of the whole dish. Keep the pieces close to 1 inch so they’re substantial enough to hold their shape but small enough to moisten throughout.

The Ingredients That Keep Sausage, Apple, and Bread in Balance

• White sandwich bread — A basic loaf dries into sturdy cubes and doesn’t bring extra seeds or strong flavors. A fresh loaf is fine because it dries in the oven; you don’t need to seek out a specialty bakery loaf.
• Bulk pork sausage — Plain bulk sausage gives the stuffing its savory backbone and browns into small pieces that spread through the bread. A familiar grocery-store brand works well; sausage with strong added flavors can compete with the apple and herbs.
• Apples — Choose apples that hold their shape when cooked, rather than very soft ones. A firm sweet-tart apple gives a fresh, fruity note without disappearing into the stuffing.
• Unsalted butter — It carries the onion, celery, and herbs as they soften, while leaving the salt level easier to control alongside the sausage and broth. There’s no need to buy an expensive brand here.
• Low-sodium chicken broth and eggs — Broth moistens the dried bread; eggs help bind the mixture as it bakes. Low-sodium broth lets the sausage and measured salt season the dish without the broth adding too much salt of its own.
• Dried sage and thyme — These herbs bring an earthy, savory note that stands up to the sausage. Dried herbs are practical here because they’re mixed through the full bowl, not used as a fresh garnish.

How to Keep the Bread, Sausage, and Apples From Baking Into One Soft Mass

Dry the cubes until crisp

Heat the oven to 300°F and spread the 1-inch bread cubes in a single layer across two rimmed baking sheets. Bake for 30 to 40 minutes, stirring once, until the cubes feel dry and crisp rather than soft in the middle. If the pans are crowded, the bread won’t dry as evenly, so give the cubes room. Let the texture guide you within the baking window.

Brown the sausage in small crumbles

Set a 12-inch skillet over medium heat and cook the bulk pork sausage for 8 to 10 minutes, breaking it into small pieces as it browns. The pieces should be browned throughout, with no pink remaining, and reach 160°F. Transfer the sausage to a 6-quart mixing bowl. Crumbles that are too large tend to gather in a few bites instead of distributing through the stuffing.

Soften the vegetables, then add the apples

Melt the butter in the same skillet, then add the finely chopped onion and celery. Cook over medium heat for 6 to 8 minutes, until both are softened. Stir in the apples, dried sage, and thyme, and cook for 3 to 4 minutes, just until the apples begin to soften. Don’t keep cooking them until they’re fully tender; they’ll continue softening in the oven.

Moisten every cube before baking

Add the dried bread and apple mixture to the bowl with the sausage, then toss to combine. In a separate medium bowl, whisk the broth, eggs, salt, and pepper before pouring the mixture evenly over the bread. Toss until the cubes are evenly moistened, checking the bottom of the bowl for any broth that hasn’t been picked up. A few gentle turns are better than crushing the bread.

Bake covered, then brown the top

Increase the oven to 350°F and grease a 9×13-inch baking dish. Transfer the stuffing to the dish and cover it tightly with foil so the center cooks through before the top dries out. Bake for 30 minutes, remove the foil, and bake for 20 to 25 minutes more, until the top is golden and the center reaches 165°F. Let it rest for 10 minutes before serving so the scoops hold together.

Three Swaps That Change This Stuffing Without Losing Its Character

Questions That Come Up Before This Stuffing Goes in the Oven

Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, crisped bread cubes, tender apples, and savory herbs in a baked side dish. The top turns golden while the center stays moist, with a short rest before serving.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 47 minutes mins

Resting 10 minutes mins

Total Time 2 hours hrs 17 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf (16 oz) white sandwich bread cut into 1-inch cubes (about 10 cups)
• 1 lb bulk pork sausage
• 0.5 cup unsalted butter
• 1 yellow onion medium, finely chopped
• 3 celery ribs, finely chopped
• 2 apples medium, cored and cut into 1/2-inch pieces
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 3 cup low-sodium chicken broth
• 2 eggs large
• 1 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 2 rimmed baking sheets
• 1 12-inch skillet
• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 300°F.
2. Spread the bread cubes in a single layer on two rimmed baking sheets and bake for 30 to 40 minutes, stirring once, until dry and crisp.
3. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
4. Transfer the sausage to a 6-quart mixing bowl.
5. Melt the butter in the same skillet, add the onion and celery, and cook over medium heat for 6 to 8 minutes until softened.
6. Stir in the apples, sage, and thyme and cook for 3 to 4 minutes, until the apples just begin to soften.
7. Add the dried bread cubes and the apple mixture to the bowl with the sausage and toss to combine.
8. Whisk the broth, eggs, salt, and pepper in a medium bowl.
9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
10. Increase the oven to 350°F and grease a 9x13-inch baking dish.
11. Transfer the stuffing to the dish and cover tightly with foil.
12. Bake for 30 minutes.
13. Remove the foil and bake for 20 to 25 minutes more, until the top is golden and the center reaches 165°F.
14. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread cubes are dry and crisp before mixing. Refrigerate leftovers for up to 4 days; freezer: yes, for up to 3 months. For a gluten-free version, use gluten-free sandwich bread.