Sausage and apple stuffing hits savory and sweet in the same bite: browned sausage, soft onion, tart apple and plenty of sage, all soaked into toasted bread and baked until the top is crisp.
Stuffing has always been a thrifty dish. It was invented to use up stale bread, and a half pound of sausage is enough to flavor the whole pan. This small batch serves four, so it fits a scaled-down holiday or a regular Sunday chicken dinner.
Looking for a different style? We also have Classic Stuffing, Cornbread Sausage Stuffing and Pork and Cranberry Stuffing.
Ingredients and Swaps
- Bread: Day-old white, French or sourdough bread cut into ¾-inch cubes. Four cups is about half of a standard loaf. Fresh bread works if you dry it in the oven first (see the tips below).
- Sausage: Bulk pork breakfast sausage or mild Italian sausage. Turkey sausage works with a tablespoon of extra butter.
- Apple: A firm, tart apple like Granny Smith or Honeycrisp holds its shape. No need to peel it.
- Herbs: Dried sage and thyme keep the cost down. If you have fresh, use 1 tablespoon of each.
- Broth: Chicken or turkey broth. Low-sodium lets you control the salt.
Tips for Stuffing That Isn’t Soggy
- Start with dry bread. If your bread is fresh, spread the cubes on a sheet pan and bake at 300°F for 15 minutes. Dry bread soaks up broth without turning to mush.
- Add the broth gradually. Pour in 1 cup, toss, and add more only if there are still dry cubes. The bread should be moist, not swimming.
- Uncover at the end. Baking covered heats it through. Taking the foil off crisps the top.
Sausage & Apple Stuffing
Ingredients
Method
- Preheat the oven to 350°F. Butter an 8×8-inch or 1½-quart baking dish. Put the bread cubes in a large bowl.
- Cook the sausage in a large skillet over medium-high heat for 5–6 minutes, breaking it up, until browned. Scoop it into the bowl with the bread, leaving the drippings in the pan.
- Add the butter, onion and celery to the skillet. Cook over medium heat for 4–5 minutes, until soft. Add the apple, sage and thyme and cook for 2 minutes more.
- Add the onion mixture to the bowl. Pour in 1 cup of the broth, add the salt and pepper, and toss gently. Add more broth a little at a time if any cubes are still dry.
- Spread the stuffing in the baking dish and cover with foil.
- Bake for 20 minutes. Uncover and bake for 10–15 minutes more, until the top is golden and crisp.
Notes
- Stir in ¼ cup of dried cranberries or chopped pecans with the bread.
- Sourdough or cubed cornbread can replace the white bread.
- Doubling the recipe? Use a 9×13-inch dish and the same baking times.
What to Serve with Stuffing
Spoon it next to Roasted Turkey Breast or Simple Roast Chicken and pour Traditional Gravy over the top. For the full plan, see our Thanksgiving Dinner for 4 or Fewer.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble the stuffing a day ahead, cover and refrigerate. Add 5–10 minutes to the covered baking time.
- Refrigerate: Leftovers keep for 3–4 days.
- Reheat: Cover and warm at 325°F for 15 minutes, adding a splash of broth if it looks dry.
- Freeze: Baked stuffing freezes for up to 3 months. Thaw overnight in the fridge before reheating.
Sausage and Apple Stuffing: Your Questions
Can I cook this inside the bird?
It’s safer and easier to bake it in its own dish. Stuffing cooked inside poultry has to reach 165°F in the center, and by then the meat is often overcooked.
Can I use boxed stuffing cubes?
Yes. Use 4 cups of unseasoned dried bread cubes. If the cubes are pre-seasoned, cut the sage and thyme in half and taste before adding salt.
