Go Back

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
Cook Time 1 hour 2 minutes
Resting 10 minutes
Total Time 1 hour 32 minutes
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.