Sausage and Apple Stuffing
There’s something extra comforting about a classic stuffing recipe that blends savory sausage with fresh apples and the slight tanginess of the sourdough. This Sausage and Apple Stuffing recipe brings together the best bread cubes, warm spices, and rich chicken broth to create a dish that feels like a new tradition for your Thanksgiving table. Whether you’re making it for the first time or adding it to your list of new recipes this season, it’s a great way to round out your favorite side dishes. The balance of fresh herbs, golden brown edges, and hearty sausage mixture makes every bite shine. Plus, this recipe is easy to adapt whether you prefer sage sausage, turkey sausage, or a vegetarian version.
Yes, assemble everything (except the egg mixture), refrigerate, then add the liquid right before baking.
Add chicken broth a little at a time until the stuffing mixture is fully moistened.
Use hot Italian sausage or mix sweet Italian sausage with a little hot variety.
Granny Smith apples add great tartness, but any firm, fresh apples will work.
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Ingredient Notes
- Mild Italian sausage: Adds the savory backbone of the stuffing mixture and pairs beautifully with fresh apples; you can swap for sweet Italian sausage or hot Italian sausage depending on the kind of sausage you love.
- Sourdough bread cubes: Using a nice crusty sourdough bread brings structure and a slight tanginess of the sourdough that holds up well in a baking dish or dutch oven.
- Yellow onion: Builds the aromatic base and becomes perfectly tender after cooking in a large skillet.
- Celery: Adds freshness and crunch.
- Apple (Granny Smith works well): Gives the stuffing its sweet-tart pop and keeps everything bright.
- Chicken broth: Moistens the stuffing mixture and helps the bread crumbs bake into a cohesive dish.
- Melted butter: Brings richness, helps achieve a golden brown finish, and blends seamlessly with the egg mixture.
- Sea salt: Enhances every element in this stuffing recipe.
- Freshly ground black pepper: Adds depth and warmth without overpowering the other flavors.
- Garlic powder: Gives a gentle garlicky note throughout.
- Onion powder: Boosts the savory flavor already coming from the sautéed veggies.
- Ground thyme: A small amount adds a classic herb layer alongside the fresh sage or other fresh herbs you may include.
- Eggs: Bind the stuffing so it slices nicely and doesn’t fall apart on your thanksgiving table.
- Fresh parsley: Adds color and brightness at the very end.
Sausage and Apple Stuffing (Perfect for a Holiday Dinner!)
- Preheat your oven to 350°F and grease a 9×13 casserole dish. In a medium heat large skillet, cook the mild Italian sausage with onion and celery until browned and cooked through. Use a slotted spoon to transfer to a mixing bowl and drain extra grease.
- Add your sourdough bread cubes and diced apple to a large bowl, then fold in the sausage mixture with a wooden spoon.
- In a separate mixing bowl, whisk together chicken broth, melted butter, sea salt, black pepper, garlic powder, onion powder, thyme, and beaten eggs to form your egg mixture.
- Pour over the stuffing mixture and gently toss until the bread is moistened but not soggy. Add more broth as needed.
- Transfer to the prepared baking dish, cover with aluminum foil, and bake for 40 minutes.
- Remove foil and bake another 15–20 minutes until golden brown on top.
- Garnish with fresh herbs and serve alongside turkey, green beans, or your favorite Thanksgiving side dishes.
Sausage and Apple Stuffing Recipe
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Ingredients
- 1 lb. mild italian sausage
- 12 cups dried/stale sourdough bread cubes about 1 loaf
- 1 small yellow onion diced
- 3 stalks celery diced
- 1 large apple cored and diced
- 2-3 cups chicken broth
- ½ cup salted butter melted
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon dried ground thyme
- 2 large eggs beaten
- Fresh parsley for garnish if desired
Instructions
- Preheat the oven to 350°F. In a medium skillet, cook ground sausage, celery, and onion over medium heat until the sausage is browned and the vegetables are cooked through.
- In a large bowl, toss together bread cubes, cooked sausage, onions, celery, and diced apple.
- Combine 2 cups chicken broth, the melted butter, salt, pepper, garlic powder, onion powder, thyme, and beaten eggs. Whisk together until thoroughly combined.
- Pour broth mixture over the bread cube mixture and toss to distribute the liquid evenly over the stuffing mixture. The bread mixture should be moistened throughout, but not soggy. Add additional chicken broth in small increments, as needed, until the bread is thoroughly moistened.
- Transfer the stuffing mixture to a greased 9×13 casserole dish. Cover with aluminum foil and bake approximately 40 minutes until the apples and stuffing is cooked through.
- For a golden brown and crispy top, remove the foil and continue cooking 15-20 minutes longer.
- Serve with parsley for garnish, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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