Description
Picture this: the kitchen fills with the warm aroma of sage and thyme, while savory sausage mingles with sweet, tender apples and golden bread cubes. This Apple Sausage Stuffing transforms the traditional holiday side dish into something truly memorable.
Ingredients
Base Ingredients:
- 8 cups day-old bread, cut into 1-inch cubes (crusty white bread or sourdough work beautifully)
- 1 pound Italian sausage, casings removed (sweet or mild varieties work best)
- 2 medium Granny Smith apples, cored and diced (leave skin on for extra texture)
- 1 large onion, finely chopped
- 3 celery stalks, diced
Seasonings and Aromatics:
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid Components:
- 2–3 cups chicken broth (vegetable broth works for vegetarian versions)
- 2 large eggs, beaten
- 3 tablespoons butter
Smart Substitutions:
For gluten-free needs, substitute with gluten-free bread cubes. Vegetarians can replace sausage with seasoned mushrooms or plant-based sausage alternatives. If fresh herbs aren’t available, dried versions work perfectly—just use about one-third the amount.
Instructions
Begin by preheating 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 prevents soggy stuffing and creates the perfect foundation. The bread should feel slightly dry but not completely hard—think of perfectly toasted croutons.
In a large skillet over medium heat, cook the sausage, breaking it into bite-sized pieces with a wooden spoon. The sausage is ready when it’s golden brown and no pink remains, typically 6-8 minutes. The rendered fat will become the flavorful base for cooking your vegetables, so don’t drain it completely—just remove excess if there’s more than 2 tablespoons.
Add the diced onion and celery to the skillet with the sausage. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. The kitchen will start smelling absolutely divine at this point. Add the garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the diced apples, sage, thyme, salt, and pepper. Cook for 3-4 minutes until the apples just begin to soften but still hold their shape. This timing is crucial—you want the apples to contribute texture, not turn to mush during baking.
In a large mixing bowl, combine the toasted bread cubes with the sausage and apple mixture. Drizzle the melted butter over everything and toss gently. In a separate bowl, whisk together the beaten eggs and 2 cups of broth, then pour this over the bread mixture. Fold everything together until the bread is evenly moistened but not soggy. Add more broth if needed—the mixture should be moist but not swimming in liquid.
Transfer the mixture to a buttered 9×13-inch baking dish. Cover with foil and bake for 25 minutes, then remove the foil and continue baking for 15-20 minutes until the top is golden brown and slightly crispy. The internal temperature should reach 165°F, and a knife inserted in the center should come out clean.
Nutrition
- Calories: 285
- Sodium: 680mg
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g