Sausage & Apple Stuffing is the cozy, savory-sweet side your holiday plate craves. It’s weeknight-simple, but holiday-worthy. We tested it twice and found the best texture comes from drying the bread overnight and baking 35–40 minutes. Even better, this version skips pork and alcohol use turkey or chicken sausage and good stock for clean, classic flavor.
Sausage & Apple Stuffing Ingredients
- 12 cups (about 1 lb/450 g) day-old bread, cut in ¾-in cubes (sourdough or country loaf)
- 1 lb (450 g) turkey or chicken sausage, casings removed
- 4 Tbsp unsalted butter or 3 Tbsp olive oil (dairy-free)
- 1 large yellow onion, diced (about 2 cups/300 g)
- 3 ribs celery, diced (about 1½ cups/165 g)
- 2 medium tart apples (e.g., Granny Smith), diced (about 2 cups/260 g)
- 2 cloves garlic, minced
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1½ tsp dried thyme or 1 Tbsp fresh
- 1 tsp dried rubbed sage or 1 Tbsp fresh, chopped
- ¼ cup fresh parsley, chopped (15 g)
- 2–2½ cups (480–600 ml) low-sodium chicken broth (start with 2 cups)
- 1 large egg, lightly beaten (optional for extra binding)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Olive oil or dairy-free butter | Use 3 Tbsp oil; add 1 Tbsp extra broth if mixture looks dry. |
| Gluten-free | GF sandwich bread or boule | Dry cubes in a 300°F (150°C) oven 10–12 min so they don’t crumble. |
| No alcohol/pork | Turkey or chicken sausage | Choose Italian-style poultry sausage for classic herb flavor. |
| Pantry substitutes | 1 tsp poultry seasoning for herbs | If out of fresh herbs, poultry seasoning works in a pinch. |
Step-By-Step Instructions
- Dry + brown: Spread bread cubes on a sheet pan to air-dry (ideally overnight). Preheat oven to 350°F (175°C). In a large 12-in oven-safe skillet, brown turkey/chicken sausage over medium heat, 6–8 minutes, breaking it up. Transfer to a bowl.
- Sauté aromatics: In the same skillet, add butter/oil. Sauté onion and celery with ½ tsp salt until tender, 6–8 minutes. Stir in apples and garlic; cook 2–3 minutes. Add thyme, sage, and parsley.
- Combine + bake: Off heat, add bread and sausage. Pour in 2 cups broth (and egg if using). Toss until evenly moistened—add up to ½ cup more broth if a cube squeezed between fingers just holds together. Press gently. Bake 35–40 minutes until the top is golden and the center reads 165°F (74°C).
Pro Tips & Variations
- Best texture: Dry bread fully; moisture should come from broth, not steam.
- Crispy lid: Bake uncovered for extra crunch; tent with foil if browning too fast.
- Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate; bake 10–15 minutes longer.
- Veg-loaded: Add 1 cup diced mushrooms or 1 cup diced butternut squash with the onions.
- Herb swap: Rosemary fans can replace half the sage with 1 tsp chopped rosemary.
- Egg or no egg: Egg binds but isn’t required; use a touch more broth if skipping.
Serving Suggestions
- Pair with roasted turkey breast, green beans, and cranberry sauce.
- For weeknights, serve with simple roast chicken and a big salad.
- Drizzle with warm turkey or chicken gravy if you like extra moisture.
Storage & Reheating
- Refrigerate: Cool, then store airtight 3–4 days.
- Freeze: Up to 2–3 months. Wrap tightly, then place in a freezer bag.
- Reheat: 350°F (175°C), covered 20–25 minutes (single portions 12–15 minutes) until 165°F (74°C).
- Food safety: Do not leave out over 2 hours; reheat leftovers only once.
Troubleshooting
- Too dry → Sprinkle ¼–½ cup warm broth over pan, cover with foil, bake 10 minutes.
- Too wet/soggy → Uncover and bake 8–12 minutes more to evaporate moisture.
- Bland → Finish with ¼–½ tsp kosher salt and a handful of chopped parsley.
FAQs
Q1: Can I make Sausage & Apple Stuffing without eggs?
A1: Yes. Skip the egg and add 2–4 Tbsp extra broth to help it bind.
Q2: Which apples work best?
A2: Tart, firm apples like Granny Smith or Honeycrisp hold shape and balance the savory sausage.
Q3: Can I cook it outside the bird?
A3: Yes—this recipe is designed as a baked dressing for food safety and consistent texture.
Nutrition (per serving)
Calories: ~320; Protein: ~14 g; Carbs: ~34 g; Fat: ~15 g