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Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, crisp-edged bread, apples, and fresh herbs in a 9x13-inch baking dish. Bake it covered, 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 41 minutes
resting 10 minutes
Total Time 2 hours 11 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread sturdy, cut into 1-inch cubes (about 12 cups)
  • 5 tbsp unsalted butter divided
  • 1 lb bulk pork sausage
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 2 apples medium, cored and diced
  • 1 tbsp fresh sage chopped
  • 1 tsp dried thyme
  • 0.25 cup fresh parsley chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large, beaten

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 300°F. Spread the bread cubes across 2 rimmed baking sheets and bake for 25–35 minutes, stirring once halfway through, until dry and crisp; let cool.
  2. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and it reaches 160°F, about 8–10 minutes; transfer it to a 6-quart mixing bowl.
  4. Melt the remaining 4 tablespoons butter in the skillet, then add the onion and celery and cook for 5–7 minutes until softened. Add the apples, sage, thyme, parsley, salt, and pepper and cook for 3–4 minutes, stirring occasionally.
  5. Add the cooked vegetables and dried bread cubes to the bowl with the sausage. Whisk the broth and eggs together, pour over the mixture, and toss until the bread is evenly moistened.
  6. Transfer the stuffing to the prepared baking dish, cover tightly with foil, and bake at 350°F for 30 minutes. Remove the foil and bake for 20–25 minutes more, until the top is golden and the center reaches 165°F.
  7. Let the stuffing rest for 10 minutes before serving.

Notes

For evenly moist stuffing, toss the bread with the broth and eggs until coated throughout. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use sturdy gluten-free white bread.