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Sausage Stuffing with Apples and Sage Recipe

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3.8 from 40 reviews

This Sausage Stuffing with Apples and Sage is a savory and slightly sweet holiday classic, combining crumbly sweet Italian sausage, crisp apples, and fragrant fresh sage with toasted rustic bread. Baked until golden and bubbling, this comforting dish is perfect for Thanksgiving or any festive occasion.

Ingredients

Bread

  • 1 loaf sourdough, Italian, or country white bread

Sausage and Vegetables

  • 1 pound sweet Italian sausage
  • 1 large sweet (Vidalia) onion, diced to ½”
  • 2 stalks celery, finely chopped
  • 1 medium apple, thinly sliced
  • 2 cloves garlic, minced

Herbs and Seasonings

  • 2 tablespoons finely chopped fresh sage (or 1 teaspoon dried sage)
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper

Other

  • 6 tablespoons unsalted butter (plus more for greasing)
  • 2 large eggs
  • 3-4 cups low sodium chicken broth

Instructions

  1. Prepare the Oven and Dish. Heat the oven to 250°F. Grease a 9” x 13” casserole dish with butter or lightly mist with cooking spray to prevent sticking.
  2. Toast the Bread. Cut or tear the bread into 1” (or smaller) pieces, spread them on a baking sheet evenly, and bake for 30-45 minutes, stirring every 15 minutes, until the bread cubes are very dry. Transfer to a large mixing bowl. If baking stuffing immediately, increase oven temperature to 400°F.
  3. Cook the Sausage. Heat a 12” skillet over medium-high heat. Break the sausage into small chunks and cook, stirring frequently and breaking up into crumbles, until the fat has rendered and no pink remains, about 8-10 minutes. Remove sausage with a slotted spoon and add to the bowl with bread cubes.
  4. Sauté Onion and Celery. Reduce heat to medium, add butter to the same skillet, and melt until foaming. Add the diced onion and celery, sauté until the onions become soft and translucent, about 7-8 minutes.
  5. Add Apples, Garlic, and Herbs. Toss in sliced apples and minced garlic, sauté for 2 minutes while stirring. Stir in sage, parsley, salt, and pepper until well combined.
  6. Combine Filling. Transfer the skillet contents into the large bowl with bread and sausage. Toss thoroughly to combine all ingredients evenly.
  7. Add Eggs and Broth. Whisk together eggs and 3 cups of chicken broth until smooth. Pour into the bowl with the stuffing mix and toss to saturate the bread evenly. Let sit for 5 minutes, then toss again. Add broth a quarter cup at a time as needed until bread is moist but not soggy and minimal liquid remains at bottom.
  8. Bake the Stuffing. Transfer the stuffing to the greased casserole dish. Cover tightly with foil, bake at 400°F for 25 minutes. Remove foil and bake 10-15 minutes more, or until the top is golden brown. Serve warm.

Notes

  • Note 1: Use day-old or lightly stale bread for best texture; fresh bread may cause soggy stuffing.
  • Note 2: Sweet Italian sausage adds flavor and moisture; you can substitute with your preferred sausage variety.
  • Note 3: A crisp apple like Granny Smith can be used as an alternative for tartness.
  • Note 4: Toasting the bread cubes dries them out, which helps them absorb the broth without becoming mushy.
  • Note 5: Stir the bread while toasting to ensure even drying and prevent burning.
  • Note 6: Adjust broth quantity carefully to maintain stuffing consistency; it should be moist but not wet.
  • Note 7: For make-ahead, prepare stuffing through step 7, then cover and refrigerate. Bring to room temperature before baking.

Find it online: https://recipethrive.com/sausage-stuffing-with-apples-and-sage-recipe/