Apple Sausage Stuffing Recipe

I used to think stuffing was just soggy bread until I created this Apple Sausage Stuffing Recipe. The first time I made it, the entire house filled with the most incredible aroma of sausage, apples, and herbs.

I knew right then that this apple and sausage stuffing was different. The combination of savory and sweet flavors, with a perfectly crisp top and a soft, flavorful center, completely changed my mind.

This has become the star side dish at my holiday table, and I’m so excited to share it with you.

Ingredients for Apple Sausage Stuffing

Here is everything you will need to create this standout holiday side dish. Each ingredient plays a key role in building the rich, layered flavor that makes this stuffing so memorable.

• 1 loaf (1 pound) crusty sourdough or country bread – This type of bread has a sturdy structure that toasts well and holds its shape without becoming mushy.
• 2 tablespoons olive oil – Used to help brown the sausage and sauté the vegetables, adding a base layer of flavor.
• 1 pound Italian sausage – The star of the show! Italian sausage provides a savory, herbaceous flavor that pairs wonderfully with the apple and sage.
• 1 cup yellow onion, diced – This aromatic vegetable adds a foundational sweetness when cooked down.
• 1 cup celery, sliced – Provides a classic stuffing flavor and a subtle, satisfying crunch.
• 1/2 fennel bulb, sliced – Its slight licorice-like flavor beautifully complements the Italian sausage and apple.
• 1 cup Granny Smith apples, cored and sliced – These apples are tart and firm, so they hold their shape during baking and balance the richness of the sausage.
• 1 bay leaf – Adds a deep, earthy note to the vegetable mixture as it sautés. Remember to remove it before baking.
• 2 garlic cloves, minced – For that essential aromatic kick that rounds out the savory base.
• 2 tablespoons fresh sage, chopped – This herb is the essence of holiday stuffing, adding a woodsy, peppery flavor. Fresh is best for this recipe.
• 2 teaspoons fine sea salt – Enhances all the other flavors in the dish.
• 1/2 teaspoon freshly ground black pepper – Adds a touch of spice and warmth.
• 1 cup whole milk – Contributes to the creamy, rich texture of the custard that binds the stuffing together.
• 1 cup low-sodium chicken broth – Provides moisture and savory depth without making the dish overly salty.
• 4 tablespoons unsalted butter, melted – Adds richness and helps create that golden-brown, crispy top.
• 1 tablespoon Dijon mustard – This is a secret weapon that adds a tangy complexity to cut through the richness.
• 3 large eggs, lightly beaten – The eggs bind the ingredients and create a soft, custardy texture inside the stuffing.

Note: The quantities provided will yield approximately 10-12 servings.

Variations on the Recipe

This recipe is fantastic as is, but it’s also incredibly versatile. Feel free to make it your own with these simple swaps and additions.

• Sausage Options: If you’re not a fan of Italian sausage, you can use sage sausage for a more traditional flavor, a spicy chorizo for a bit of heat, or even a plant-based sausage for a vegetarian version.
• Different Bread: Don’t have sourdough? A good-quality challah, brioche, or even cornbread will work well. Just make sure the bread is stale or toasted to prevent sogginess.
• Nutty Additions: For extra texture and a nutty flavor, toss in about a cup of toasted pecans, walnuts, or chestnuts with the bread cubes.
• Dried Fruit: Enhance the sweetness by adding 1/2 cup of dried cranberries or cherries. They will plump up during baking and add little bursts of flavor.
• Dairy-Free Version: To make this dairy-free, simply use a plant-based butter substitute and an unsweetened, plain plant-based milk like almond or oat milk.

Cooking Time

Planning is key for a big meal, and this stuffing recipe fits easily into your schedule. Here is a quick breakdown of the time you’ll need.

• Prep Time: 25 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Equipment You Need

You don’t need any fancy gadgets to make this stuffing. Here are the basic kitchen tools that will help you get the job done right.

• Large Sheet Pan: Used for toasting the bread cubes evenly to ensure they are dry and ready to soak up the flavorful liquid.
• 9×13-inch Baking Dish: The perfect size for baking the stuffing, allowing for a golden, crispy top and a perfectly cooked center.
• Large Skillet: Essential for browning the sausage and sautéing the vegetables and aromatics all in one pan.
• Large Mixing Bowl: Needed to combine all the delicious components—the bread, sausage mixture, and liquid custard—before baking.
• Whisk: For thoroughly combining the milk, broth, melted butter, mustard, and eggs to create the liquid binder.

How to Make Apple Sausage Stuffing?

This process is straightforward and can even be broken down into smaller steps to make your cooking day easier. Follow these instructions for a perfect result every time.

Toast the Bread

First, preheat your oven to 300°F. Spread the cubed bread in a single layer on a large sheet pan. Toast for about 25 minutes, tossing them halfway through, until they feel dry but not browned like croutons.

Prepare the Pan and Cook the Sausage

Next, increase the oven temperature to 350°F and grease your 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat and cook the Italian sausage until it’s browned and crumbled, which takes about 8 minutes. Use a slotted spoon to move the cooked sausage to a large bowl.

Sauté the Vegetables and Aromatics

In the same skillet with the sausage drippings, add the onion, celery, fennel, apple, and bay leaf. Sauté for about 5 minutes until the vegetables soften. Then, stir in the minced garlic, fresh sage, salt, and pepper, and cook for one more minute until fragrant before discarding the bay leaf.

Combine the Ingredients

Transfer the vegetable mixture from the skillet to the large bowl containing the cooked sausage. Add the toasted bread cubes to the bowl and gently toss everything together to combine. This ensures all the flavorful bits are evenly distributed throughout the bread.

Prepare the Liquid Binder and Bake

In a separate bowl, whisk together the milk, chicken broth, cooled melted butter, Dijon mustard, and beaten eggs. Pour this liquid mixture over the bread and sausage combination, mixing until everything is well-coated. Transfer the stuffing to your prepared baking dish, bake uncovered for about 50 minutes, and watch it turn beautifully golden brown.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take this stuffing from great to absolutely unforgettable. Here are some of my personal pointers.

• I always insist on toasting the bread a day or two ahead of time. I just leave the cubes out on a baking sheet to air-dry. This makes them extra absorbent and is the best defense against a soggy final product.
• Don’t be afraid to leave some fat in the pan after cooking the sausage. I find that this adds a ton of flavor to the vegetables as they sauté. It’s a simple step that makes a big difference.
• I like to use a mix of apples for more complex flavor. Combining a tart Granny Smith with a sweeter, firm apple like a Honeycrisp or Gala creates a wonderful balance.
• Let the finished stuffing rest for about 10-15 minutes before serving. This allows the internal structure to set, making it easier to scoop and serve while keeping its shape.

How to Serve Apple Sausage Stuffing?

This stuffing is a showstopper on its own, but a little attention to presentation makes it even more special. This dish deserves to be the centerpiece of your holiday spread.

Serve it warm, straight from the oven, in the beautiful baking dish you cooked it in. Garnish with a few fresh sage leaves or a sprinkle of chopped fresh parsley to add a pop of color. For an elegant touch, you can also bake and serve it in individual ramekins for perfectly portioned servings. It pairs wonderfully with classic holiday mains like roast turkey, baked ham, or roasted chicken.

Nutritional Information

While this is a rich and satisfying dish, here is a general overview of its nutritional content per serving.

• Calories: Approximately 450-550 kcal
• Protein: Around 20g
• Carbohydrates: Around 45g
• Fat: Around 25g

Make Ahead and Storage

One of the best things about this recipe is how much you can prepare in advance, freeing up your oven and your time on the big day.

You can toast the bread cubes up to two days ahead and store them in an airtight container at room temperature. You can also cook the sausage and sauté the vegetables a day in advance; just cool and refrigerate them in a separate container from the bread. On serving day, simply combine the prepped components, add the wet ingredients, and bake.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffing in an oven-safe dish, add a splash of chicken broth to prevent it from drying out, cover with foil, and warm in a 300°F oven until heated through. For freezing, place the cooled stuffing in a freezer-safe container, where it will keep for up to a month. Thaw it overnight in the refrigerator before reheating.

Why You’ll Love This Recipe?

There are so many reasons this apple and sausage stuffing will become a new favorite for your family gatherings. Here’s why I think you’ll fall in love with it.

• Incredible Flavor Combination: The balance of savory Italian sausage, tart apples, earthy sage, and a hint of fennel creates a stuffing that is anything but boring. Every bite is packed with a complex and satisfying taste that stands out from other side dishes.
• Perfect Texture: By toasting the bread and using the right ratio of liquid, this stuffing achieves the ideal texture. You get a deliciously crusty top with a soft, moist, and flavorful interior that isn’t the least bit soggy.
• Make-Ahead Friendly: This recipe is designed to make your life easier. With several components that can be prepared in advance, it helps reduce stress and oven traffic during busy holiday meal preparations.
• Easily Customizable: Whether you need to accommodate dietary restrictions or just want to use up ingredients you have on hand, this recipe is highly adaptable. You can easily swap the sausage, bread, or add nuts and dried fruit to make it your own.