Description
Sausage and apple stuffing brings warmth to any table. This homestyle recipe blends savory sausage, sweet apples, and herbs for a comforting side.
Ingredients
Scale
- Base Ingredients:
- 1 pound crusty day-old bread, torn into 1-inch cubes (about 8 cups)
- 1 pound ground pork sausage (mild Italian or breakfast sausage)
- 2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- Flavor Enhancers:
- 4 tablespoons unsalted butter
- 3 cups low-sodium chicken broth
- Seasonings & Herbs:
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon black pepper
- Salt to taste (adjust after tasting sausage)
- Binding & Moisture:
- 2 large eggs, lightly beaten
Instructions
- Prep Your Bread:: First things first, get that bread ready. I usually tear it into rough 1-inch cubes – honestly, tearing gives it more nooks and crannies than cutting, which means more surface area for flavor! Spread it out on a baking sheet and let it air dry overnight if you can. If not, a quick toast in a 300°F oven for about 15-20 minutes works wonders. You want it dry, but not rock hard, you know? This is key for avoiding soggy sausage and apple stuffing.
- Sauté the Sausage:: In a large skillet, over medium-high heat, brown your ground sausage. Break it up with a spoon as it cooks. I always love this part, the kitchen starts smelling incredible already! Once it’s all cooked through and nicely browned, drain off any excess fat. You don’t want greasy sausage and apple stuffing, trust me on this. Transfer the cooked sausage to a large mixing bowl, leaving a little bit of the rendered fat in the pan.
- Build the Aromatics:: Now, add a pat of butter to that same skillet. Toss in your chopped onions and celery. Sauté them until they’re softened and translucent, about 8-10 minutes. This is where the magic really starts to happen, creating a sweet and savory base for our sausage and apple stuffing. Don’t rush this step, let those flavors develop. I always take a deep breath here, the aroma is just so comforting.
- Add Apples & Herbs:: Once the veggies are soft, stir in your diced apples, fresh sage, and thyme. Cook for another 5-7 minutes, until the apples are slightly softened but still have a bit of bite. I made the mistake once of overcooking the apples, and they just turned to mush – not what we want! This blend of sweet apple and aromatic herbs is what truly defines this sausage and apple stuffing.
- Combine and Moisten:: Add the sautéed apple mixture to the bowl with the cooked sausage and the dried bread cubes. In a separate bowl, whisk together the chicken broth and eggs. Pour this liquid mixture over the bread and sausage. Gently toss everything together until the bread is evenly moistened. Don’t overmix, or you’ll compact the stuffing. You want it light and fluffy, ready for baking! This step is where the sausage and apple stuffing truly comes together.
- Bake Until Golden:: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover it with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and crispy. Oh, the smell when it comes out of the oven! It should be beautifully browned on top, with soft, flavorful insides. This is the moment you’ve been waiting for, a truly satisfying sausage and apple stuffing.