Sausage and Apple Stuffing

When the foil comes off, the top is still pale, but the edges are already bubbling and the apples smell sweet and savory. That’s the point where this Sausage and…

By Brad
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October 14, 2026
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Reading time: 8 min

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When the foil comes off, the top is still pale, but the edges are already bubbling and the apples smell sweet and savory. That’s the point where this Sausage and Apple Stuffing gets its golden finish: the covered bake heats the center gently, then the uncovered time gives the top color without drying out the whole dish.

I like how the dried bread cubes take on the broth and eggs while keeping their shape, so the finished stuffing is tender rather than mushy. Pork sausage brings a savory base, and the apples soften right alongside the onion and celery. Sage and thyme thread through it all, making each spoonful taste like a proper stuffing with a little sweetness tucked in.

Why the Vegetables Cook in the Sausage Pan

The skillet has already done useful work by the time the sausage is browned. The browned bits left behind carry savory flavor, and melting the butter in that same pan helps loosen them as the onion, celery, and apples cook. Instead of building the stuffing’s flavor in separate pans, everything picks up a little of what came before.

That matters because the apples are meant to soften into the savory mixture, not sit apart as a sweet layer. Cooking them with the onion and celery lets the dried sage and thyme season the whole skillet at once. The result stays firmly on the savory side, with the apples adding a gentle sweetness rather than taking over.

Keep the skillet for the vegetables after transferring the sausage to the bowl. There’s no need to wipe it clean; the bits on the bottom are part of the flavor you want in the bread mixture.

The Ingredients That Give This Stuffing Its Balance

• Bulk pork sausage — It seasons the stuffing from the inside and gives the bread a rich, savory base. A fresh package from the grocery store works well; specialty sausage isn’t needed. For a different heat level, use hot bulk pork sausage, keeping in mind it will make the whole dish spicier.
• Apples — Choose firm apples that hold some shape as they cook; bruised or mealy fruit is more likely to collapse into the vegetables. A sweeter or tarter variety both work, with the choice shifting the balance rather than changing the method.
• Dried unseasoned bread cubes — Their dry texture absorbs the broth and egg mixture without bringing extra seasoning that competes with the sausage and herbs. Store-brand cubes are fine. For a gluten-free version, use dried gluten-free bread cubes in the same amount; different brands can absorb liquid differently, so the final texture may vary slightly.
• Low-sodium chicken broth — It hydrates the cubes while leaving room for the kosher salt and sausage to season the dish. Low-sodium broth is useful here because regular broth can make the finished stuffing saltier; there’s no need to pay extra for a premium brand.
• Eggs and unsalted butter — The eggs help the mixture hold together, while butter softens the vegetables and adds richness. Unsalted butter gives you control over the salt already coming from the sausage and broth.
• Dried sage and thyme — These herbs give the stuffing its familiar savory character. Dried herbs are the right fit for this skillet mixture and are easy to keep on hand; choose jars that still smell fragrant when rubbed between your fingers.

From Skillet to Golden-Topped Stuffing

Brown the Sausage and Prepare the Dish

Heat the oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon of butter. Set a 12-inch skillet over medium heat, then break the bulk pork sausage into small pieces as it cooks. It takes about 8 minutes to brown and cook through to 160°F. Transfer the sausage to a large bowl, leaving the browned bits in the skillet.

Soften the Apples and Vegetables

Melt the remaining butter in the skillet, then add the onion, celery, and apples. Cook for about 8 minutes, until the vegetables and fruit have softened. Stir in the dried sage, thyme, kosher salt, and black pepper so the herbs are distributed through the warm mixture. If the skillet looks crowded, keep stirring so the pieces soften evenly instead of catching in one spot.

Moisten the Bread Cubes Evenly

Add the dried bread cubes and cooked vegetables to the bowl with the sausage, then toss until combined. In a separate medium bowl, whisk the chicken broth and eggs together. Pour that mixture over the bread and toss again, working from the bottom of the bowl so you don’t leave dry cubes underneath. The bread should look evenly moistened, not have a pool of liquid sitting at the bottom.

Bake Covered, Then Uncovered

Transfer the mixture to the prepared dish and cover it tightly with foil. Bake for 30 minutes, then remove the foil and continue baking for 20 to 25 minutes. Look for a golden top and check that the center reaches 160°F; color on top alone doesn’t tell you whether the middle is hot through. Let the dish rest for 10 minutes before serving.

Easy Ways to Change the Sausage and Apple Balance

Questions That Come Up Before Baking Sausage and Apple Stuffing

Sausage and Apple Stuffing

Sausage and apple stuffing combines savory pork sausage, tender apples, herbs, and bread cubes in a golden baked side dish. Bake it covered first, then uncover to brown the top while the center reaches 160°F.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 9 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 39 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 6 tbsp unsalted butter divided
• 1 lb bulk pork sausage
• 1 yellow onion large, diced
• 3 celery ribs, diced
• 2 apples medium, cored and diced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 bag (16 oz) dried bread cubes unseasoned
• 3 cups low-sodium chicken broth
• 2 eggs large

Equipment

• 1 9x13-inch baking dish
• 1 12-inch skillet

Method

 

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
3. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and cooked through to 160°F, about 8 minutes.
4. Transfer the sausage to a large bowl.
5. Melt the remaining 5 tablespoons butter in the skillet.
6. Add the onion, celery, and apples, and cook until softened, about 8 minutes.
7. Stir in the sage, thyme, salt, and pepper.
8. Add the bread cubes and cooked vegetables to the sausage and toss to combine.
9. Whisk the broth and eggs in a medium bowl.
10. Pour the broth mixture over the bread mixture and toss until evenly moistened.
11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
12. Bake for 30 minutes.
13. Uncover and bake until the center reaches 160°F and the top is golden, 20 to 25 minutes.
14. Rest for 10 minutes before serving.

Notes

For the best texture, toss until the bread cubes are evenly moistened before baking. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian variation, use plant-based sausage and vegetable broth.