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Apple Sausage Stuffing

This Apple Sausage Stuffing combines savory chicken sausage with sweet apples and fresh herbs for a moist and flavorful side dish perfect for festive meals and family dinners.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: Apple, Chicken Sausage, Comfort Food, Easy, Holiday, Stuffing
Servings: 6 servings

Ingredients

  • 6 cups cubed, day-old bread (white, whole wheat, or a mix)
  • 1 pound ground chicken sausage (mild or sage-flavored variety)
  • 2 medium apples peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • 1 medium onion finely chopped
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh sage chopped (or 1/2 teaspoon dried sage)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Instructions

  • Cut day-old bread into roughly 1-inch cubes. Spread on a baking sheet and toast in a 300°F (150°C) oven for about 15-20 minutes until dry and slightly golden. Remove and set aside.
  • Heat olive oil in a large skillet over medium heat. Add ground chicken sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove sausage from skillet and set aside, leaving drippings in pan.
  • Add butter to the same skillet. Once melted, add chopped onion, celery, and garlic. Cook until softened and fragrant, about 5 minutes. Then add diced apples and cook for another 3-4 minutes until apples soften but retain some texture.
  • Return cooked sausage to skillet and stir in fresh herbs, salt, and pepper. Add toasted bread cubes and gently toss everything together.
  • Slowly pour in chicken broth while stirring, until bread is moist but not soggy. Add broth gradually to reach desired consistency.
  • Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake an additional 15 minutes until top is golden and slightly crispy.
  • Allow stuffing to cool for a few minutes before serving. Pairs well with roasted chicken, turkey, or can be made vegetarian by omitting sausage and using vegetable broth.

Equipment

  • Baking Sheet
  • Large Skillet
  • 9x13-inch Baking Dish
  • Wooden Spoon

Notes

Use day-old bread for best texture. Don’t skip toasting the bread cubes. Adjust broth quantity for preferred moisture. Sauté herbs with vegetables for extra flavor. For a crispier top, sprinkle additional bread crumbs or chopped nuts before baking uncovered. Let the stuffing rest 5-10 minutes after baking for easier serving.
Variations include adding nuts for crunch, swapping apples for pears or dried cranberries, experimenting with different herbs or spices, making it vegetarian by omitting sausage and using vegetable broth, using gluten-free bread and ingredients, or adding a spicy kick with red pepper flakes or spicy sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in oven at 350°F (175°C) covered with foil for about 20 minutes.