Apple Sausage Stuffing
Inside: Get the trick to making apple and sausage stuffing from scratch with stale bread and bulk sausage, plus handy make-ahead tips to save time in the kitchen for holidays.
This recipe makes the best apple sausage stuffing and you’ll be proud to serve it for family get-togethers and holidays! Stale sourdough bread and savory sausage are the basis for this recipe, but the apples, fennel and herbs make all the difference.
Stuffing is one of the best parts of any holiday meal. We only get that crusty, savory, pillowy treat a few times a year, so it better be good.
This hearty apple sausage stuffing is quite simply the best. It’s aromatic and savory, with pops of sweet-tart apple to balance the flavors.
This simple, delicious holiday side dish makes the house smell wonderful as it bakes and will have your diners coming back for seconds.
Why you’ll love this recipe:
- It’s easy to assemble in about 30 minutes.
- Apple sausage stuffing can be prepped ahead or even made ahead.
- There’s less butter and no cream in this apple sausage stuffing recipe. It’s not diet food, but it’s healthier than most.
- This stuffing recipe is perfect for holidays, but it’s also great with a roast chicken, pork or ham for Sunday dinner.
- Recipe can be halved for smaller groups.
Ingredients for apple sausage stuffing:
- Bulk Sausage–I recommend Jimmy Dean sage-flavored sausage–it melds beautifully with the apples.
- Unsalted Butter–for sauteeing the vegetables and apples.
- Celery–used as an aromatic for the base of the stuffing.
- Yellow Onion–another aromatic. I prefer yellow onion, but you can also use white or sweet. I don’t recommend red onions because the color contrasts with the rest of the dish, but if you don’t mind, you can use it–the flavor will be the same.
- Fennel Bulb–This vegetable has a slight anise or licorice flavor that softens when cooked. Use the bulb in the stuffing and reserve a few fronds of the feathery ends for garnish if you like.
- Granny Smith apples are more tart than sweet, and the flesh holds up well to cooking. You can use other apples; just look for a variety that doesn’t fall apart when cooked. Avoid McIntosh.
- Fresh Thyme–I prefer fresh thyme for the flavor, but you can substitute with dried. Instead of a full tablespoon of fresh, use one teaspoon of dried.
- Parsley–I recommend fresh over dried parsley. You can use either Italian flat leaf or curly.
- Fresh Sage–Sage gives the sausage and apple stuffing its characteristic aroma and flavor. I recommend using fresh sage, but you can substitute with two teaspoons of dried.
- Fennel Seed–Adding this spice reinforces the flavor of the fresh fennel without making the dish taste like licorice. Whole fennel seed must be crushed to release the flavors; you can do this with a mortar and pestle or place the seed in a zip-top sandwich bag and place it on a cutting board, then use a mallet or rolling pin to crush them.
- Kosher Salt–I recommend Diamond Kosher Salt, which is less salty by volume than Morton’s. If you use Morton’s, reduce the salt to ¾ teaspoon.
- Black Pepper–I recommend using your pepper mill to freshly grind the pepper for the best flavor.
- Chicken Stock from Rotisserie Chicken or low-sodium chicken broth.
- Sourdough Bread–I like sourdough for this recipe because the crumb is so sturdy, but you can also use an Italian loaf.
Step-by-step instructions:
- Trim the crusts and cut the loaf into ½” cubes using a bread knife. Place the bread in a large, wide bowl (like an extra-large salad bowl or ) and spread out the bread so that as much as possible is exposed to the air. Let it sit out uncovered for 12-24 hours to naturally dry out and become stale.
2. In a large skillet, brown the sausage over medium-high heat. Break it apart with the back of a wooden spoon or fork until it’s browned and crumbled.
3. Chop the apples, celery, fennel and apples.
4. Add the butter, onions, fennel, celery, apples, thyme, parsley, sage, crushed fennel seed, kosher salt and pepper.
5. Cook, stirring occasionally, until the the onions and celery are translucent and the veg is tender. This mixture will be very fragrant.
6. Transfer the sausage and vegetables to the bowl with the stale bread cubes and toss to combine.
7. Drizzle chicken broth, about ½ cup at a time, over the sausage apple stuffing, tossing well after each addition. You want the bread to be moist but not falling apart.
8. Spray a 2-3 quart casserole dish with nonstick cooking spray and transfer the stuffing. Dot the top of the casserole with small pieces of butter.
9. Bake until the stuffing has a golden crust, about 25-30 minutes.
Pro-Tips:
- The bread must be stale, not fresh. Fresh bread will absorb too much liquid making the stuffing mushy. Allowing it to dry and stiffen will ensure the sausage and apple stuffing has the right texture.
- Toss the bread cubes every 5-8 hours with your hands during drying to move the bread from the bottom to the surface.) The bread should feel dry and stiff on the surface but still has some give when pressed between your fingers.
- After you’ve sliced the bread, it can be a time saver to chop the apples, fennel and onions and put them in a sealed container in the refrigerator until you’re ready to assemble the stuffing casserole. That way, on the day you’re cooking, you’re actually cooking and not doing sous-chef work.
- The easiest way to chop fresh sage leaves is to stack them one atop the other, roll them into a tight “cigar,” and slice thinly crosswise. Then, roughly chop the chiffonade into smaller pieces.
- Many people swear by stuffing the turkey, and you can certainly do that, but if you like the crunchy crusty bits, I recommend baking the sausage and apple stuffing in a separate casserole dish.
Swaps and Variations:
- For a toasty flavor, toast the stale bread cubes in a single layer on a baking sheet in a 350° oven for 8-10 minutes until golden, then toss the toasted bread cubes with the apple sausage mixture.
- Use other fresh herbs like rosemary, marjoram or oregano for an Italian flavor.
- Use another pork sausage or swap for chicken or turkey sausage for a healthier stuffing.
- Add dried fruits like cranberries, golden raisins or chopped dates for more sweetness.
- You can serve the apple sausage stuffing in individual ¾ to 1-cup ramekins. It’s a bit more fancy, and everyone gets their own. Additionally, the individual dishes ensure that each person gets a bit of the crusty top and moist interior.
FAQs
The stuffing is fully cooked, whether you’re putting it into the cavity of your turkey or a casserole dish. Baking the stuffing in the casserole simply heats it up and gives it a golden crusty top; otherwise, it would be mushy.
The sausage wouldn’t brown or cook, the vegetables would stay hard and crunchy, and the flavors wouldn’t meld together.
Make Ahead:
- For stale bread, let them sit out uncovered at room temperature for 1-2 days to dry out.
- Chop the apples, celery, onion and fennel and transfer to an airtight container in the fridge for up to 2-3 days ahead. (This makes assembling the stuffing go much quicker the day of).
- Assemble the entire stuffing the day before and bake it the next day. Remove it from the refrigerator 30 minutes before baking to remove the chill.
Storage:
- Cover leftovers in the casserole dish tightly with plastic wrap and refrigerate for up to 3-5 days.
- To maximize space, transfer leftovers to an airtight container. It should last for 3-5 days.
Freezing:
- Uncooked stuffing can be frozen for 1-2 months. Wrap it well with plastic wrap and freezer paper, then defrost before baking.
Reheating:
- For a crispy crust, reheat the sausage apple stuffing in a 350° oven for 15 minutes or until warmed through.
- To reheat in the microwave, heat on high in 30-45 second bursts until hot.
Whether you’re serving it with a roast turkey, baked ham shank or roast beef, This stuffing is the quintessential holiday side dish for Thanksgiving, Christmas or Easter.
Of course, you could make it for any other occasion, too, and if you don’t need quite so much, this recipe halves nicely.
More stuffings and Thanksgiving side dishes:
Apple Sausage Stuffing
INGREDIENTS:
- 1 large loaf stale Italian or Sourdough bread crusts trimmed, cut into bite sized pieces, less than 1" square.
- 1 pound bulk sausage preferably sage stuffing
- 6 tablespoons butter
- 1 large fennel bulb diced
- 3 large celery stalks diced
- 1 large onion diced
- 3 granny smith apples peeled, seeded and diced
- 1 tablespoon fresh thyme leaves minced
- ¼ cup flat leaf parsley minced
- 2 tablespoons fresh sage minced
- ½ teaspoon black pepper
- 1 teaspoon kosher salt I recommend Diamond Crystal
- 2 teaspoons fennel seed crushed in a mortar and pestle or spice grinder
- 1½ – 2 cups chicken broth from rotisserie chicken or low-sodium broth
DIRECTIONS:
ONE OR TWO DAYS BEFORE:
- Preheat the oven to 350°. Spray a large casserole dish with vegetable spray and set aside.
- Trim the crusts from 1 large loaf stale Italian or Sourdough bread and cut it into small dice (less than 1" square). Place the bread in a very large bowl and spread it out to expose it to as much air to dry out. Let the bread rest out overnight to get stale.
MAKING THE STUFFING:
- Place a large skillet over medium high heat. Place 1 pound bulk sausage in the skillet and break it apart with the back of a wooden spoon or fork as it cooks and browns.
- When the sausage has browned, add 6 tablespoons butter, 1 large fennel bulb, 3 large celery stalks, 1 large onion, 3 granny smith apples, 1 tablespoon fresh thyme leaves, ¼ cup flat leaf parsley, 2 tablespoons fresh sage, 2 teaspoons fennel seed, 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant.
- Add the sausage mixture to the dried bread and toss to combine. Drizzle 1½ – 2 cups chicken broth from rotisserie chicken, ½-cup at a time over the stuffing, tossing well after each addition of broth. The bread should be moist, but not sopping wet.
- Transfer the stuffing mixture to the prepared baking dish. Dot the top of the casserole with the remaining two tablespoons of butter, cut into small chunks. Bake for 30-35 minutes until the top is browned and crispy. Serve.
NOTES:
- If you want to assemble my stuffing the same day you’re going to eat it, you can get a leg up by chopping the apples, onions and fennel a day or two before and store in an airtight container in the refrigerator until you’re ready to make the stuffing.
NUTRITION:
Pin “Sausage Apple Stuffing” For Later!
What flavor this recipe has! And it’s so perfect for the holiday season!
I love finding new twists on stuffing and the fenugreek is definitely that. Sounds delicious.
The stuffing I always have is just seasonings and bread! The addition of sausage and apple is a total game changer. Loved it!
This is a must make stuffing for the holidays! Looks so delicious!
I was looking for something a little different than the normal stuffing we make and by golly, this one looks amazing!! I cannot wait to make it this Sunday.