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Sausage and apple stuffing with sage in a baking dish

Sausage & Apple Stuffing

A small-batch stuffing with browned sausage, tart apple, onion and sage tossed with toasted bread cubes and baked until crisp on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups day-old bread cubes about ¾ inch, from half a loaf
  • ½ pound bulk pork sausage
  • 1 tablespoon butter plus more for the dish
  • 1 medium onion chopped
  • 1 stalk celery diced, optional
  • 1 medium apple cored and diced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1–1½ cups chicken broth
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper

Method
 

  1. Preheat the oven to 350°F. Butter an 8x8-inch or 1½-quart baking dish. Put the bread cubes in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the stuffing in the baking dish and cover with foil.
  6. 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 9x13-inch dish and the same baking times.