Apple & Sausage Stuffing Recipe

How to Make Apple & Sausage Stuffing Recipe

Ingredients for Apple & Sausage Stuffing:

• Bread – I recommend using sourdough or a country loaf. I like that these breads have a great crust to them! You’ll need a 1-pound loaf, cubed into ¾-inch pieces.
• Olive oil – to cook the sausage.
• Italian sausage – the star of the show! You could also use a sage sausage.
• Yellow onion – diced. You could also use a white onion.
• Celery stalks – sliced into ¼-inch pieces.
• Fennel – This complements the sausage wonderfully. Slice it thinly. If you don’t want to use fresh fennel, or can’t find it, check out my note about using dried fennel below or simply omit it altogether.
• Apple – I like Granny Smith here. Core and dice.
• Bay leaf, dried – for flavor.
• Garlic – because garlic, really!
• Fresh sage – fresh is definitely best here, but I have a note below if you wish to use dried.
• Salt & pepper – for flavor.
• Milk – whole milk is best.
• Low-sodium chicken broth – Make sure to buy low-sodium broth so that you can control the amount of salt used in this stuffing.
• Butter – use unsalted butter in baking so you’re in control of the amount of salt.
• Dijon mustard – brings such a delicious zip of flavor to your stuffing!
• Eggs – You’ll need 3 eggs, whisked together. These help bind the stuffing together.

Instructions for How to Make Stuffing:

1. Dry out the cubed bread. Spread the cubed bread on a baking sheet in a 300°F oven and toast for about 25 minutes, tossing halfway through. You want the bread to be toasted and crisp, but not hard. Set aside.
2. Cook the sausage. In a large skillet, sauté the sausage, breaking it up into small pieces, until cooked through. Remove to a large bowl and set aside.
3. Cook the vegetables. Cook the diced onion, celery, fennel, apple and bay leaf together, and sauté until soft. Add the garlic, fresh sage, salt and pepper.
4. Discard the bay leaf, and transfer veggies to the bowl with the sausage.
5. Add the bread. Add the bread to the sausage/vegetable mixture and toss to combine.
6. Mix the liquids. In a large measuring cup or a medium bowl, whisk together the milk, chicken broth, melted butter, Dijon mustard and eggs together.
7. Combine. Place the bread mixture in a 9×13-inch pan or casserole dish. Evenly pour the liquid mixture over the top.
8. Bake. Bake at 350°F for about 50 minutes, or until cooked through and browned on top. Serve warm.

What Is the Best Bread for Stuffing?

This is really up to you and your taste preferences. I prefer a nice crusty sourdough bread, but a country loaf will do nicely. I think the slight tanginess of the sourdough plays well with the earthy aromatics of the sage in this apple sausage stuffing – and I love the crustiness. No need to remove the crust, either.

What Are the Best Apples for Apple & Sausage Stuffing?

I prefer Granny Smith for this Apple & Sausage Stuffing recipe as I like the tartness, and they hold their shape well. Feel free to use your favorite apple – just keep in mind that sweeter apples might not go as well with the savory flavors of sausage and sage in this recipe, and they may also become very mushy while baking.

How do I Prevent Soggy Stuffing? Do You Put Eggs in Stuffing?

Going through the extra step of toasting the cubed bread to dry them out further is one of the best things you can do for stuffing. It’ll help ensure the perfect texture: not too soggy, not too rubbery, with crisp bits on top and at the edges. Be sure not to underbake the stuffing, which can also create a soggy texture.

Why is My Stuffing Dry?

If you don’t use enough liquid and fat in the form of stock, melted butter, and eggs, then your stuffing will dry out quickly. Also avoid overcooking. This is easily done when you make the stuffing in advance, and then heat it again for too long when serving later. See my make-ahead prep tips below.

How to Make Stuffing Ahead of Time:

If you’re bringing stuffing to a friend or family member’s house, cook the stuffing as directed, but shave off about 5-10 minutes from the cooking time. Then when it’s almost time to serve, just pop it back in a 350°F oven to finish it off.

Once the wet and dry ingredients mix, the stuffing should hit the oven soon after. You can prep in advance by drying out the bread cubes and letting them sit uncovered at room temperature. You can also cook the sausage and sauté the veggies a day in advance – just refrigerate until needed. The day you plan to serve, proceed with mixing the bread, sausage, veggies, and wet ingredients together, and bake.

Should You Cover Stuffing When Baking?

We don’t cover the stuffing when baking in this recipe to prevent the stuffing from getting soggy.

How do You Know When Stuffing is Done?

The stuffing should be cooked through the center (no watery bits) and golden brown on the top and at the edges. If you like your stuffing on the softer, wetter side, you may want to shave a couple minutes off the cooking time.

How to Store Stuffing Leftovers:

Store in an airtight container in the fridge for up to 4 days. Reheat, covered with foil, in a 300°F oven or in the microwave until warmed through. Add a little more stock if the stuffing has dried out a little.

Can I Freeze Leftover Stuffing?

I haven’t tried that myself, but I don’t see why not. Place in an airtight container and freeze for up to a month. Thaw in the refrigerator overnight before reheating in a 300°F oven or in the microwave until warmed through. Add a little more stock if the stuffing has dried out a little.