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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
Cook Time 1 hour 9 minutes
resting 10 minutes
Total Time 1 hour 39 minutes
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.