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Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tender vegetables, and dried bread cubes in a savory bake with sweet bites of apple. It bakes under foil before finishing uncovered until the top is browned and the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Resting 10 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 1 bag (12 oz) unseasoned dried bread cubes
  • 1 lb pork sausage bulk
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 1 apple medium, cored and diced
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Put the bread cubes in a large bowl.
  4. Cook the sausage in a 12-inch skillet over medium-high heat, breaking it into small pieces, for 8-10 minutes, until browned and cooked to 160°F.
  5. Transfer the sausage to the bowl with the bread.
  6. Melt the remaining 4 tablespoons butter in the skillet.
  7. Add the onion and celery and cook for 5-7 minutes, stirring occasionally, until softened.
  8. Add the apple, sage, thyme, salt, and pepper and cook for 3-4 minutes, stirring, until the apple just begins to soften.
  9. Add the mixture to the bowl.
  10. Whisk the broth and eggs in a medium bowl.
  11. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake for 15-20 minutes more, until the center reaches 160°F and the top is browned.
  15. Rest for 10 minutes before serving.

Notes

For the most even bake, spread the mixture evenly in the dish and check the center temperature before serving. Refrigerate leftovers for 3-4 days or freeze them; for a gluten-free version, use certified gluten-free dried bread cubes.