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Close-up shot of delicious Sausage Apple Stuffing, perfect for a holiday meal.

Sausage Apple Stuffing Perfect

This Sausage Apple Stuffing recipe combines savory sausage, sweet apples, and perfectly seasoned bread for a delightful holiday side dish. Baked to golden perfection, it's guaranteed to impress with its incredible flavor and texture, making it a new family favorite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage, removed from casing
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 large apples such as Honeycrisp or Granny Smith
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth low sodium preferred
  • 1/2 cup melted butter
  • 1 large egg, beaten
  • 1/2 cup dried cranberries optional
  • 1/2 cup chopped pecans or walnuts optional
  • Salt to taste

Equipment

  • large skillet
  • Large bowl
  • small bowl
  • whisk
  • 9x13-inch baking dish
  • Spoon
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish.
  3. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add the onion and celery to the skillet and cook until softened, about 5-7 minutes.
  5. Stir in the apples, parsley, sage, thyme, and pepper. Cook for another 3-5 minutes, until the apples are slightly softened.
  6. Remove the skillet from the heat and set aside.
  7. In a large bowl, combine the stale bread cubes.
  8. In a separate bowl, whisk together the chicken broth, melted butter, and beaten egg.
  9. Pour the chicken broth mixture over the bread cubes, tossing to coat evenly. Let it sit for a few minutes to allow the bread to absorb the liquid.
  10. Add the sausage and apple mixture to the bread mixture and gently toss to combine. Be careful not to overmix.
  11. If using, stir in the dried cranberries and pecans or walnuts.
  12. Transfer the stuffing mixture to the prepared baking dish.
  13. Bake for 30-40 minutes, or until golden brown and heated through. If the top starts to brown too quickly, loosely cover the dish with foil for the last 15 minutes of baking.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For extra flavor, use a combination of sweet and savory sausage. Don't be afraid to season generously, tasting the stuffing mixture before baking and adjusting as needed. To prevent mushy stuffing, ensure the bread is truly stale or toast it in a low oven beforehand. Stuffing can be assembled up to 24 hours in advance and refrigerated. Add 10-15 minutes to the baking time when baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. For a gluten-free version, use gluten-free bread and sausage.