Apple Sausage Stuffing

apple sausage bread stuffing in a casserole dish.

4.70 from 10 votes

This simple bread stuffing has meaty bits of sausage and sautéed apples with onions, celery and fennel. This recipe makes a delicious sausage and apple stuffing for Thanksgiving, Christmas and Easter.

Course Side Dish

Cuisine American

Keyword apple, fennel, sausage, stuffing, thanksgiving

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 375.47kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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