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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
Cook Time 1 hour 47 minutes
Resting 10 minutes
Total Time 2 hours 17 minutes
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.