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Classic Sausage Stuffing with Sage and Apple

Close-up of a golden brown, crusty mound of sausage stuffing served on a white plate.
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This recipe translates professional technique into a simple, flavorful sausage stuffing that stays moist inside with a crisp top. It uses savory sausage, fresh sage, and apple for a classic holiday side dish.

Ingredients

Scale
  • 1 pound bulk pork sausage (mild or savory)
  • 12 cups dried bread cubes (use sturdy bread like sourdough or French bread)
  • 2 tablespoons unsalted butter
  • 2 cups chopped celery
  • 1 large yellow onion, chopped
  • 1 large Granny Smith apple, peeled and diced
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 to 2 1/2 cups chicken or turkey broth

Instructions

  1. Prepare the bread: Spread bread cubes on a baking sheet. Bake at 300 degrees F for 10 to 15 minutes until dry but not browned. Set aside.
  2. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until fully browned. Drain off most of the grease, leaving about 1 tablespoon in the pan.
  3. Sauté aromatics: Add the celery, onion, and apple to the skillet with the sausage. Cook until the vegetables soften, about 8 minutes.
  4. Combine dry ingredients: In a very large bowl, combine the dried bread cubes, cooked sausage mixture, fresh sage, thyme, salt, and pepper. Toss everything together until evenly mixed.
  5. Add binders and moisture: Whisk the eggs into 2 cups of the broth. Pour this mixture over the bread and sausage. Gently toss until the bread is evenly moistened. Add the remaining 1/2 cup of broth if the mixture seems too dry; you want it damp, not soaking wet.
  6. Bake: Transfer the stuffing mixture to a buttered 9×13 inch baking dish. Cover the dish tightly with foil. Bake at 350 degrees F for 30 minutes.
  7. Crisp the top: Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crisp.

Notes

  • For make-ahead convenience, complete all steps through Step 5. Cover the dish tightly and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 10 to 15 minutes to the covered baking time.
  • To make stuffing balls, form the mixture into 1.5-inch balls. Place on a greased baking sheet and bake at 375 degrees F for 20 to 25 minutes until golden brown.
  • Use sourdough bread cubes for a slightly tangier flavor that cuts through the richness of the sausage.

Nutrition

Find it online: https://kitchenslang.com/best-sausage-stuffing-recipe-moist-crispy-top/