If you’re looking for a stuffing that’s bursting with flavor and just a little bit unexpected, you’re going to want to make this Apple & Sausage Stuffing Recipe ASAP. I absolutely love how the sweet-tart apples balance the savory sausage and herbs, creating a combination that feels both cozy and fresh at the same time. Whether it’s Thanksgiving or simply a weekend dinner, this recipe will quickly become one of your favorites — trust me, your family will go crazy for it!
Why You’ll Love This Recipe
- Perfect Flavor Balance: The combination of savory sausage and tart Granny Smith apples is a match made in heaven.
- Totally Make-Ahead Friendly: You can prep this stuffing a day early and bake when you’re ready, making your holiday stress-free.
- Textural Delight: Toasted bread cubes hold their shape and soak up all those delicious juices without turning soggy.
- Family-Approved: Every time I make this, my family requests seconds — it’s truly that good!
Ingredients You’ll Need
These ingredients come together to create a comforting dish that celebrates classic fall flavors. Choosing the right bread and sausage really elevates this stuffing, so let me give you a quick heads-up on what to look for when shopping.
- Crusty Bread: I recommend sourdough or a country loaf for sturdy cubes that toast up nicely and soak in the liquid without falling apart.
- Olive Oil: For sautéing, it adds a nice subtle richness and handles heat well.
- Italian Sausage: The seasoning in the sausage gives this stuffing its signature savory zing — choose mild or spicy based on your preference.
- Yellow Onion: Adds sweetness and depth once caramelized gently.
- Celery: For crunch and freshness, a must-have classic.
- Fennel Bulb: This might surprise you, but the aromatic fennel adds a lovely subtle anise note that pairs beautifully with the sausage.
- Granny Smith Apples: Their tartness brightens the whole dish so it’s not too heavy.
- Bay Leaf: For that layer of herbaceous flavor — just remember to remove it before mixing everything together.
- Garlic Cloves: Minced, they add a punch of savory aroma.
- Fresh Sage: Chopped into the stuffing, plus a few leaves to garnish, sage is a classic herb that brings out the warmth of the sausage and apples.
- Sea Salt & Black Pepper: Essential for seasoning; taste as you go to get it just right.
- Whole Milk: Adds creaminess without overpowering the other flavors.
- Low-Sodium Chicken Broth: Helps moisten the bread cubes while keeping the flavors rich and savory.
- Unsalted Butter: Melted and cooled, it enriches the stuffing with a luscious texture.
- Dijon Mustard: This little secret addition adds a mild tang and depth to the custard mixture.
- Large Eggs: Lightly beaten, they bind everything together perfectly.
Variations
While the classic Apple & Sausage Stuffing Recipe is a crowd-pleaser, I love to switch things up sometimes—feel free to personalize it and make it your own!
- Make it Spicier: Adding a pinch of red pepper flakes to the sausage and veggies gives a nice subtle kick that my family adores.
- Vegetarian Version: Swap out the sausage for sautéed mushrooms and walnuts—this adds a meaty texture and earthiness without the meat.
- Add Cranberries: Toss in some dried cranberries with the apples for extra bursts of sweetness and a festive touch.
- Use Different Bread: Try cornbread cubes or a whole wheat loaf for a nuttier flavor and different texture.
How to Make Apple & Sausage Stuffing Recipe
Step 1: Toast the Bread to Perfection
Start by preheating your oven to 300°F and spreading the bread cubes in a single layer on a sheet pan. Toasting them slowly is crucial here — it dries the bread just enough so it can soak up all those delicious flavors later without turning into mush. Toss the cubes halfway through to get even toasting, then let them cool completely. This step is a game changer for texture!
Step 2: Cook the Sausage and Sauté the Veggies
Heat olive oil in a large skillet over medium heat and add the Italian sausage, breaking it apart as it cooks until nicely browned—about 8 minutes. I like using a slotted spoon to transfer the sausage to a big bowl so I can reserve those flavorful drippings for the veggies. Next, add the onion, celery, fennel, apple slices, and bay leaf to that same pan and cook until everything is tender and smelling amazing (about 5 minutes). Garlic, sage, salt, and pepper go in last for just a minute to wake up the flavors before you toss out the bay leaf.
Step 3: Combine Ingredients and Add the Custard
Once your veggies and sausage are combined, mix in the toasted bread cubes. In a separate bowl, whisk together the milk, chicken broth, cooled melted butter, Dijon mustard, and eggs. Pour this custard over the bread mixture and fold gently to coat everything evenly. This custard is what gives the stuffing its soft, creamy crumb without being soggy, so mix carefully here.
Step 4: Bake Until Golden and Delicious
Transfer the stuffing to a buttered 9×13-inch baking dish and season the top lightly with salt and pepper. Bake uncovered at 350°F for about 50 minutes until the top is beautifully browned and the inside is hot and set. The aroma that fills your kitchen at this point is absolutely irresistible — I don’t know about you, but I might sneak a taste right from the oven!
Pro Tips for Making Apple & Sausage Stuffing Recipe
- Don’t Skip Toasting: My first failed attempt was because I didn’t toast the bread, resulting in soggy stuffing — lesson learned!
- Use Room Temperature Butter: It blends better into the custard liquid, creating a richer texture without clumps.
- Mind the Sausage Fat: Carefully draining excess grease but reserving some for sautéing veggies adds great flavor without greasiness.
- Timing Matters: Let the stuffing rest about 10 minutes after baking before serving to let the custard set perfectly.
How to Serve Apple & Sausage Stuffing Recipe
Garnishes
I like to garnish this stuffing with a few fresh sage leaves for a pop of color and a little herbaceous scent right at the table. A drizzle of melted butter on top before serving also takes it over the edge into pure comfort food territory.
Side Dishes
This stuffing pairs beautifully with roast turkey or chicken, glazed carrots, and green beans almondine. If you’re feeling festive, a cranberry relish or apple chutney alongside really ties everything together.
Creative Ways to Present
For a special occasion, I love baking this stuffing inside a hollowed-out pumpkin or squash—that rustic presentation always gets compliments. You can also serve it in mini cast iron skillets for individual portions that look absolutely charming.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to three days. I recommend reheating in the oven to revive that crispy top layer instead of microwaving, which can make it soggy.
Freezing
I’ve frozen this stuffing a couple of times with great results. After baking, let it cool completely, then portion it into freezer-safe containers. When you’re ready to eat, defrost overnight in the fridge and warm gently in the oven to maintain texture.
Reheating
To reheat, I cover the stuffing with foil and warm at 350°F for about 20-25 minutes until heated through. For the last 5 minutes, I remove the foil to crisp up the top again. This keeps it tasting freshly baked and delicious.
FAQs
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Can I make this Apple & Sausage Stuffing Recipe ahead of time?
Absolutely! You can prepare the entire stuffing the day before, store it in the fridge covered, and then bake it fresh on the day of your meal. This really helps reduce stress on busy cooking days and the flavors meld beautifully overnight.
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What type of sausage works best for this stuffing?
Italian sausage is your best bet here because of its seasoning—either sweet or spicy according to your preference. Avoid really lean sausages since the fat from the sausage adds important flavor and moisture.
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Can I substitute the fennel bulb if I don’t have it?
Yes, fennel adds a subtle anise flavor but if you don’t have it, you can skip it or substitute with extra celery for crunch. Sometimes I replace it with a pinch of fennel seeds stirred in during the sauté step.
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How do I know when the stuffing is done baking?
When the top is nicely browned and the custard mixture inside is set (no jiggling), it’s ready. This usually takes about 50 minutes at 350°F, but ovens vary, so keep an eye near the last 10 minutes.
Final Thoughts
I used to struggle to find a stuffing recipe that felt both classic and a little unique — that’s why this Apple & Sausage Stuffing Recipe quickly won me over. It’s savory and comforting but the apples bring brightness and the fennel adds a whisper of elegance. If you want a recipe that feels like a warm hug on your holiday table (or any cozy dinner), give this one a try. I promise you’ll come back to it year after year, just like I do!
Print
Apple & Sausage Stuffing Recipe
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Apple & Sausage Stuffing recipe is a delicious blend of savory Italian sausage, crisp celery and onion, fresh sage, and sweet Granny Smith apples, combined with crusty toasted bread cubes and baked to golden perfection. Perfect as a comforting side dish for Thanksgiving or any festive meal, it offers a harmonious balance of flavors and textures with a moist, fluffy interior and a crisp top. Easy to prepare and can be made ahead, this stuffing is sure to impress your guests with its traditional yet vibrant taste.
Ingredients
Bread
- 1 loaf (1 pound) crusty bread (sourdough or country loaf), cut into 3/4-inch cubes
Meat & Vegetables
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 cup yellow onion, diced
- 1 cup celery, sliced into 1/4-inch slices
- 1/2 fennel bulb, sliced into 1/4-inch slices
- 1 cup Granny Smith apples, cored and sliced into quarter rounds
- 1 bay leaf
- 2 garlic cloves, minced
- 2 tablespoons fresh sage, chopped
Liquids & Others
- 2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup whole milk (227 grams)
- 1 cup low-sodium chicken broth (227 grams)
- 4 tablespoons unsalted butter, melted and cooled to room temperature (57 grams)
- 1 tablespoon Dijon mustard
- 3 large eggs, lightly beaten
Finishing Touches
- Salt and freshly ground black pepper, to preference
- Fresh sage leaves (optional, to garnish)
Instructions
- Toast the Bread: Preheat the oven to 300°F. Spread the bread cubes in a single layer on a large sheet pan. Toast for 25 minutes, tossing halfway through, until the bread is toasted but not hard. Remove and let cool.
- Prepare the Baking Dish: Increase oven temperature to 350°F. Butter a 9×13-inch glass baking dish or spray with cooking spray. Set aside for later use.
- Cook the Sausage: Heat olive oil in a large heavy skillet over medium heat. Add Italian sausage and sauté until browned and cooked through, breaking it into pieces with a spoon, about 8 minutes. Remove cooked sausage with a slotted spoon and place into a large mixing bowl, leaving the fat in the pan.
- Sauté Vegetables and Apples: In the same skillet with sausage grease, add diced onion, sliced celery, fennel, Granny Smith apples, and bay leaf. Cook over medium heat until the vegetables are soft, about 5 minutes. Add minced garlic, chopped fresh sage, sea salt, and black pepper. Cook for another minute until fragrant. Remove and discard the bay leaf. Transfer this mixture to the bowl with the cooked sausage.
- Combine Bread and Sausage Mixture: Add the toasted bread cubes to the bowl containing sausage and vegetable mixture. Stir to combine all ingredients evenly.
- Prepare the Wet Mixture: In a large measuring cup or medium bowl, whisk together whole milk, low-sodium chicken broth, melted and cooled unsalted butter, Dijon mustard, and lightly beaten eggs until well blended.
- Mix Wet Ingredients with Dry: Pour the wet mixture over the bread-sausage-vegetable mixture. Stir thoroughly until everything is evenly moistened and combined.
- Bake the Stuffing: Transfer the combined stuffing to the prepared baking dish. Lightly season with additional salt and freshly ground black pepper to taste. Bake uncovered at 350°F for about 50 minutes, or until the stuffing is cooked through and the top is browned.
- Garnish and Serve: Remove from oven and garnish with fresh sage leaves if desired. Serve warm as a savory and sweet side dish.
Notes
- This stuffing combines the savory flavors of Italian sausage, celery, onion, and fresh sage with the sweetness of Granny Smith apples, creating a balanced and traditional side dish perfect for Thanksgiving.
- The bread is toasted prior to mixing to ensure a perfect texture and prevent sogginess.
- This dish can be made ahead of time and baked just before serving, making it a convenient choice for holiday meals.
- Feel free to swap Italian sausage for a milder or spicier variety depending on taste preferences.
- For a vegetarian version, omit the sausage and substitute with mushrooms or a plant-based sausage alternative.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg
