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When the broth and egg mixture hits the bread cubes, the bowl can look uneven at first: a few pieces drink it in quickly while others still seem dry. A thorough toss brings everything together without crushing the bread, which is what gives Sausage and Apple Stuffing a tender middle and a golden top instead of a dense, soggy layer.

I brown the sausage in the same skillet I use for the vegetables, so the onion and celery pick up some of that savory flavor as they soften. The apples go in near the end with sage and thyme; they soften but still bring a little bite to each scoop. Once the mixture is evenly moistened, it goes into the oven covered, then uncovered to brown. The finished stuffing is savory, gently sweet, and soft beneath its crisp top.

Why This Stuffing Needs an Even Toss, Not More Liquid

Dry bread cubes are meant to absorb the broth mixture, but adding liquid doesn’t help if it lands unevenly. A few wet clumps and a few dry pockets usually mean the mixture needs another careful toss, not an extra pour. Whisking the broth with the eggs, salt, and pepper first gives you one consistent liquid to distribute through the bowl.

The eggs help the baked stuffing hold together, while the bread keeps the center tender. Toss until the cubes are evenly moistened, then stop before they turn mushy. The top and center finish differently in the oven: covering the dish first lets the middle cook through, and uncovering it later gives the surface time to turn golden. That contrast is what makes each serving both soft and lightly crisp.

The Bread, Sausage, and Apples Each Set a Different Texture

• Dried bread cubes — Unseasoned cubes give you room to control the herbs and salt, while their dry surface absorbs the broth without starting out soggy. Keep the cubes intact as you toss; crushed crumbs make the finished stuffing heavier. A fresh loaf isn’t a direct one-for-one replacement because it brings more moisture.
• Bulk pork sausage — Pork sausage brings savory richness and small, browned pieces throughout the dish. Break it up as it cooks so you don’t end up with a few oversized bites. The browned bits in the skillet also season the butter and vegetables that follow.
• Apples — Choose firm apples that hold their shape when cooked. Their gentle sweetness balances the sausage and herbs; a very soft apple is more likely to break down into the stuffing. Core and dice them before they go into the skillet.
• Chicken broth and eggs — Low-sodium broth lets the sausage and seasonings stay in balance, and the eggs help bind the moistened cubes as they bake. Whisk the liquid ingredients together before pouring so the eggs don’t collect in just one part of the bowl.
• Sage and thyme — Dried rubbed sage gives the stuffing its familiar savory warmth, and dried thyme adds an earthy note. Rubbed sage disperses more easily through the skillet mixture than a large, intact leaf would.

Build the Stuffing in the Skillet, Then Let the Oven Finish It

Brown the Sausage in Small Pieces

Heat a 12-inch skillet over medium heat and cook the bulk pork sausage, breaking it into small pieces as it browns. Give it 8 to 10 minutes, checking that the pieces are browned and the sausage reaches 160°F. Large clumps brown unevenly, so break them apart as you go. Transfer the cooked sausage to the extra-large bowl with the bread cubes.

Soften the Vegetables Before Adding the Apples

Melt the butter in the same skillet, then add the diced onion and celery. Cook them for about 5 minutes, until softened rather than browned. Add the diced apples, sage, and thyme, and cook for 3 minutes. The apples should be warmed through and beginning to soften; scrape the skillet mixture into the bowl with the sausage and bread.

Coat the Cubes with the Broth Mixture

Whisk the chicken broth, eggs, salt, and black pepper in a medium bowl until combined. Pour the mixture over the bread and skillet ingredients, then toss until the cubes look evenly moistened. Lift from the bottom of the bowl as you turn the mixture so sausage and vegetables don’t stay gathered underneath. Stop once the liquid is distributed and the cubes are still recognizable.

Bake Covered, Then Uncover to Brown

Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Transfer the stuffing to the dish, cover it with foil, and bake for 30 minutes. Uncover and bake for another 10 to 20 minutes, until the top is golden and the center reaches 160°F. Let it rest for 10 minutes before serving so the middle has time to settle.

Three Ways to Shift the Sausage-and-Apple Balance

Questions That Come Up Before This Stuffing Goes in the Oven

Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tender apples, and dried bread cubes in a savory baked side dish. It bakes covered before finishing uncovered until the top is golden and the center reaches 160°F.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 2 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 32 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

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

Method

 

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking dish with nonstick cooking spray.
3. Place the bread cubes in an extra-large (at least 8-quart) bowl.
4. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and it reaches 160°F, 8 to 10 minutes.
5. Transfer the sausage to the bowl with the bread cubes.
6. Melt the butter in the skillet.
7. Add the onion and celery and cook until softened, about 5 minutes.
8. Add the apples, sage, and thyme and cook for 3 minutes.
9. Add the skillet mixture to the bowl and toss with the sausage and bread cubes.
10. Whisk the broth, eggs, salt, and pepper in a medium bowl.
11. Pour the broth mixture over the bread mixture and toss until evenly moistened.
12. Transfer the mixture to the prepared baking dish and cover with foil.
13. Bake for 30 minutes.
14. Uncover and bake for 10 to 20 minutes more, until the top is golden and the center reaches 160°F.
15. Rest the stuffing for 10 minutes before serving.

Notes

For evenly moistened stuffing, toss thoroughly after adding the broth mixture. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Use gluten-free dried bread cubes for a gluten-free variation.