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Sausage and Apple Stuffing

Sausage and apple stuffing combines pork sausage, tart apple, and aromatic herbs with crisp-edged bread cubes. Baked covered and then uncovered, it finishes golden on top and moist in the center.
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Prep Time 20 minutes
Cook Time 1 hour 34 minutes
Resting 10 minutes
Total Time 2 hours 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups bread cubes 3/4-inch; about 1 pound
  • 5 tablespoons unsalted butter divided
  • 1 lb pork breakfast sausage bulk
  • 1 onion large, yellow, diced
  • 3 celery ribs, diced
  • 1 tart apple medium, such as Granny Smith, peeled, cored, and diced
  • 1 teaspoon dried sage
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

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

Method
 

  1. Heat the oven to 300°F and spread the bread cubes on a rimmed baking sheet. Bake for 25 to 35 minutes, stirring once, until dry and crisp.
  2. Raise the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Cook the sausage in a 12-inch skillet over medium-high heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  4. Transfer the sausage to a large bowl with the dried bread cubes.
  5. Melt the remaining 4 tablespoons butter in the skillet.
  6. Add the onion, celery, apple, sage, thyme, salt, and pepper, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
  7. Add the vegetable mixture to the bowl.
  8. Whisk the broth and eggs in a medium bowl, then stir in the parsley.
  9. Pour the broth mixture over the bread mixture and toss gently until evenly moistened.
  10. Transfer the stuffing to the prepared baking dish and cover with foil.
  11. Bake for 30 minutes.
  12. Uncover and bake for 15 to 20 minutes more, until the top is golden and the center reaches 165°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing so they absorb the broth without turning mushy. Refrigerate leftovers for 3–4 days; freezer: yes, for up to 3 months. For a vegetarian version, use plant-based breakfast sausage and vegetable broth.