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
Scale
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
