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Sausage and Apple Stuffing

Sausage and apple stuffing is baked with browned pork sausage, tender apples and celery, and seasoned bread cubes. A covered bake keeps the center moist, while the final uncovered bake turns the top golden.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting time 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter divided
  • 12 cups bread cubes dried, unseasoned
  • 1 lb pork sausage bulk
  • 1 onion medium yellow, diced
  • 3 ribs celery diced
  • 2 apples medium, cored and diced
  • 1 tsp sage dried
  • 1 tsp thyme dried
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups chicken broth low-sodium
  • 2 eggs large, lightly beaten

Equipment

  • 1 9x13-inch baking dish
  • 1 large 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 large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  5. Transfer the sausage to the bowl with the bread.
  6. Melt the remaining 5 tablespoons butter in the skillet.
  7. Add the onion, celery, and apples and cook for 7 to 9 minutes, stirring occasionally, until softened.
  8. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
  9. Add the vegetable mixture to the bread and sausage.
  10. Whisk together the broth and eggs.
  11. Pour the broth and eggs over the bread.
  12. Fold until evenly moistened.
  13. Transfer the mixture to the prepared baking dish.
  14. Cover the dish with foil and bake for 30 minutes.
  15. Uncover and bake for 15 to 20 minutes, until the center reaches 165°F and the top is golden.
  16. Let the stuffing rest for 10 minutes before serving.

Notes

For evenly moist stuffing, fold the bread mixture until all the cubes are moistened before baking. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free option, use dairy-free butter.