Sausage and Apple Stuffing

When the sausage starts browning in the skillet, the fat turns glossy and the kitchen smells of sage before the bread even reaches the oven. I used to rush the…

By Ava
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October 14, 2026
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Reading time: 9 min

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When the sausage starts browning in the skillet, the fat turns glossy and the kitchen smells of sage before the bread even reaches the oven. I used to rush the tossing and end up with a few soggy cubes beside dry ones; this Sausage and Apple Stuffing gets an even soak before it bakes, so the savory sausage and softened apple show up throughout.

The vegetables cook in the same skillet after the sausage, which lets them pick up the browned bits left behind. Onion and celery turn tender, while the apple softens without disappearing into the bread. Dried bread cubes give you a sturdy base that can absorb broth without collapsing.

Then the pan gets covered first and uncovered for the finish. The covered bake lets the center heat through, and the final stretch gives the top its golden crust. You get tender stuffing beneath crisp edges, with little bites of sausage, apple, and parsley in every scoop.

Why This Stuffing Is Covered Before It Gets Its Golden Top

A pan of stuffing has two different jobs to do: the middle needs enough time to heat through, while the exposed bread needs to turn crisp rather than dry out. Covering the dish for the first part of baking holds in moisture as the broth and eggs set around the bread cubes. If you leave the dish uncovered the whole time, the top can brown before the center has finished cooking.

Taking the foil off for the last stretch changes the texture at the surface. Moisture escapes, the bread on top dries and turns golden, and the center stays tender underneath. It’s a small timing choice, but it’s what gives this stuffing contrast instead of one even, soft texture. Keep the foil fitted tightly for the covered portion, then let the top bake uncovered until it’s golden and the center is hot.

The Bread Cubes, Sausage, and Egg-Broth Mix Set the Texture

• Unseasoned dried bread cubes — They hold their shape as they absorb broth, and the unseasoned kind lets the sausage, sage, and thyme do the seasoning. A plain grocery-store package is fine; heavily seasoned cubes can make the finished dish salty or push the herbs in a different direction. For a gluten-free version, use unseasoned dried gluten-free cubes.
• Bulk pork sausage — It brings savory flavor and richness to the stuffing, and its crumbled texture spreads through the bread more evenly than large pieces. Choose bulk sausage rather than patties so it’s easy to break into small bits in the skillet. A standard package works well; specialty sausage isn’t needed.
• Apple — Peeling, coring, and chopping it helps the pieces soften alongside the onion and celery. A firm apple holds its shape better than a mealy one, but there’s no need to seek out an expensive variety. A firm pear can stand in for the apple if you want a gentler, less tart fruit flavor.
• Low-sodium chicken broth and eggs — The broth moistens the dried cubes, while the eggs help the mixture hold together once baked. Low-sodium broth leaves room for the sausage and measured kosher salt to season the dish without making it overly salty. Whisk the eggs into the broth before pouring so they distribute evenly.
• Sage, thyme, and fresh parsley — Dried sage and thyme season the skillet vegetables, and fresh parsley adds a clean, herbal note when tossed through the mixture. Fresh parsley is worth using here for its brighter taste, while ordinary dried herbs from the spice cabinet work well for the sage and thyme.

Building Sausage and Apple Stuffing Without Dry Pockets

Brown the sausage into small crumbles

Heat the oven to 350°F and grease a 9×13-inch baking dish. Put the dried bread cubes in a large bowl, then cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces as it browns. Cook until the sausage reaches 160°F, then transfer it to the bread bowl. Small crumbles are easier to distribute than a few large chunks.

Soften the vegetables in the sausage skillet

Melt the butter in the same skillet, then add the chopped onion, celery, and peeled, cored, chopped apple. Cook for 6 to 8 minutes, until the vegetables have softened and the apple is beginning to turn tender. Stir in the dried sage, thyme, and black pepper, then transfer everything to the bowl. If the vegetables still feel firm, give them the full cooking time before moving on.

Whisk the broth and eggs before tossing

In a medium bowl, whisk together the chicken broth, eggs, and kosher salt. Pour this mixture over the bread, sausage, and vegetables, add the chopped parsley, and toss until everything is evenly moistened. Look across the bowl for dry bread surfaces instead of relying on a quick stir at the top. Transfer the mixture to the prepared baking dish and spread it out evenly.

Bake covered, then uncover for the finish

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 20 to 25 minutes, until the top is golden and the center reaches 165°F. If the top is browning but the center hasn’t reached that temperature, keep baking until the center is ready. Let the stuffing rest for 10 minutes before serving so it settles and scoops more neatly.

Three Swaps for a Different Take on Sausage and Apple Stuffing

Questions That Come Up When Making This Stuffing

Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tender apple and vegetables, and dried bread cubes in a savory baked side dish. It bakes covered first, then uncovered until the top is golden and the center reaches 165°F.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 9 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 39 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 package (12 oz) dried bread cubes unseasoned
• 1 lb pork sausage bulk
• 4 tbsp unsalted butter
• 1 yellow onion medium, chopped
• 3 ribs celery chopped
• 1 apple medium, peeled, cored, and chopped
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp black pepper
• 2.5 cups low-sodium chicken broth
• 2 eggs large
• 0.5 tsp kosher salt
• 0.25 cup parsley fresh, chopped

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.
3. Place the bread cubes in a large bowl.
4. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through to 160°F.
5. Transfer the sausage to the bowl with the bread cubes.
6. Melt the butter in the skillet.
7. Add the onion, celery, and apple, and cook for 6 to 8 minutes until softened.
8. Stir in the sage, thyme, and black pepper.
9. Transfer the mixture to the bowl.
10. Whisk the chicken broth, eggs, and kosher salt in a medium bowl.
11. Pour the broth mixture over the bread mixture.
12. Add the parsley and toss until evenly moistened.
13. Transfer the mixture to the prepared baking dish.
14. Cover tightly with foil.
15. Bake for 30 minutes.
16. Remove the foil.
17. Bake for 20 to 25 minutes, until the top is golden and the center reaches 165°F.
18. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, toss until the bread cubes are evenly moistened. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use unseasoned dried gluten-free bread cubes.