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Sausage and Apple Stuffing

Sausage and apple stuffing combines dried bread cubes with browned pork sausage, tender vegetables, and diced apples. It bakes covered before finishing uncovered until golden on top and 165°F in the center.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
resting 10 minutes
Total Time 1 hour 34 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (12 oz) bread cubes dried
  • 1 lb pork sausage bulk
  • 4 tbsp butter unsalted
  • 1 yellow onion large, diced
  • 3 ribs celery diced
  • 2 apples medium, peeled, cored, and diced
  • 1 tsp sage dried
  • 0.5 tsp thyme dried
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 3 cups chicken broth low-sodium
  • 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.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F; transfer it to a large bowl.
  4. Melt the butter in the skillet, then add the onion, celery, apples, sage, thyme, salt, and pepper and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
  5. Add the vegetable mixture and bread cubes to the sausage and toss to combine.
  6. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  7. Transfer the mixture to the prepared baking dish and cover with foil.
  8. Bake for 30 minutes.
  9. Uncover and bake for 15 to 20 minutes more, until golden on top and 165°F in the center.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

For a crisp golden top, uncover the stuffing for the final 15 to 20 minutes of baking. Refrigerate leftovers for 3 to 4 days; this stuffing can be frozen. For a gluten-free option, use gluten-free dried bread cubes.