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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
Cook Time 1 hour 9 minutes
Resting 10 minutes
Total Time 1 hour 39 minutes
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.