Apple & Sausage Stuffing Bake: How 2 Make It Amazing

The Warm Embrace of Home Cooking

There’s something truly magical about the aromas that waft from the kitchen, especially when those scents evoke cherished memories of family, holidays, and cozy gatherings. For me, few things conjure up that feeling quite like the rich, savory, and slightly sweet fragrance of a perfectly baked stuffing. It’s more than just a side dish; it’s a centerpiece, a conversation starter, and a hug in a bowl. Today, we’re diving into a recipe that takes all those comforting elements and elevates them into something truly special: our incredible Apple & Sausage Stuffing Bake. Get ready to create new memories and savor every delightful bite!

Why Make This Recipe

This Apple & Sausage Stuffing Bake is a favorite for many reasons. First, it has a rich blend of tastes. The savory sausage, sweet and tart apples, fragrant herbs, and hearty bread all come together perfectly. Second, it is truly comforting food. It is a warm hug on a cool evening or a great addition to any festive meal. Third, you can make it ahead of time. This makes cooking easier if you are hosting or have a busy day. Fourth, it is easy to change to fit your tastes. Finally, this stuffing often becomes the best part of any meal.

How to Make Apple & Sausage Stuffing Bake

This recipe is simple to follow. You will first prepare the bread, then cook the sausage and vegetables. After that, you will mix everything with liquids, and then bake it. It is an easy process that gives delicious results.

Ingredients of Apple & Sausage Stuffing Bake

• For the Bread Base:
• Stale bread (sourdough, challah, or day-old white bread work best), cut into cubes
• Butter, unsalted

• The Flavor Foundation:
• Breakfast sausage (mild or spicy, your choice)
• Onion, yellow, finely cut
• Celery stalks, finely cut
• Garlic cloves, crushed

• The Sweet & Tart Element:
• Apples (Fuji, Honeycrisp, or Granny Smith are good choices), peeled, cored, and cut

• Moisture & Binding:
• Chicken or vegetable broth, low sodium
• Eggs, large, beaten lightly

• Aromatic Herbs & Spices:
• Fresh sage, finely cut
• Fresh thyme, finely cut
• Dried marjoram
• Salt and black pepper to taste

• Optional Enhancements:
• Chopped fresh parsley
• Pecans or walnuts, toasted and chopped

Directions of Apple & Sausage Stuffing Bake

1. Prepare the Bread: Spread the cubed bread on a baking sheet. Lightly toast in the oven until slightly golden and dry. This stops the stuffing from becoming wet.
2. Cook the Sausage: In a large skillet or Dutch oven, brown the sausage over medium heat. Break it up with a spoon. Drain extra fat and set the sausage aside.
3. Cook Aromatics: In the same skillet, melt butter. Add the cut onion and celery. Cook until soft (about 5-7 minutes). Add the crushed garlic and cook for one more minute until you can smell it.
4. Add Apples & Herbs: Stir in the cut apples, fresh sage, fresh thyme, and dried marjoram. Cook for 3-5 minutes until apples start to soften a little.
5. Combine & Moisten: In a large mixing bowl, put the toasted bread cubes, cooked sausage, and the cooked vegetable-apple mix.
6. Add Liquid & Bind: Mix the chicken broth and beaten eggs together. Pour this mix over the bread mix. Toss gently until everything is evenly wet. Add salt and pepper to taste.
7. Transfer & Bake: Put the mix into a greased 9×13 inch baking dish. Cover with foil.
8. Baking Time: Bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes. Bake until golden brown and a thermometer in the center reads 165°F (74°C).
9. Rest & Serve: Let the Apple & Sausage Stuffing Bake rest for 10-15 minutes before serving. This lets it set.

How to Serve Apple & Sausage Stuffing Bake

This stuffing is great with many meals. It is a perfect classic companion alongside roasted turkey, chicken, or pork loin. For brunch, serve it with crispy turkey and fried eggs for a hearty and tasty meal. It is a must-have for your holiday feast, with cranberry sauce and gravy. It is also hearty enough to be a delicious meal on its own, perhaps with a simple green salad.

How to Store Apple & Sausage Stuffing Bake

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it. Once completely cool, put it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight. Then, warm in a covered baking dish in the oven (add a splash of broth if it seems dry) or in the microwave.

Tips to Make Apple & Sausage Stuffing Bake

• Stale Bread is Key: Using fresh bread will make the stuffing mushy. If your bread is not stale, lightly toast it in the oven to dry it out.
• Don’t Overmix: Gently fold the ingredients together. This stops the mixture from becoming too dense.
• Adjust Moisture: The amount of broth you need can change based on your bread. Add more if the mixture seems too dry.
• Taste as You Go: Adjust the salt, pepper, and herbs before baking.
• Don’t Pack It Too Tightly: A loosely packed stuffing will be softer and have a better texture.

Variation

• Nutty Crunch: Add toasted pecans or walnuts for more texture and richness.
• Cranberry Zing: Add dried cranberries for a tart taste to balance the sweet apples.
• Spice It Up: Use spicy breakfast sausage and a pinch of red pepper flakes for extra heat.
• Vegetarian Option: For a delicious vegetarian stuffing, use sliced mushrooms (cooked until browned) instead of sausage. Use vegetable broth instead of chicken broth.
• Cheesy Goodness: Sprinkle some shredded sharp cheddar or Gruyere cheese on top during the last 10 minutes of baking.

FAQs

Q1: Can I make this Apple & Sausage Stuffing Bake ahead of time?

Yes, you can make it ahead of time. Prepare the whole stuffing mix the day before. Cover it and put it in the refrigerator. On the day you want to bake it, let it sit at room temperature for about 30 minutes before baking. You might need to bake it for an extra 10-15 minutes with the cover on if it is still cold. This is a great way to save time for holidays!

Q2: What kind of apples are best for an Apple & Sausage Stuffing Bake?

For the best taste and texture, use a crisp, slightly tart apple. It should hold its shape when cooked. Fuji, Honeycrisp, Granny Smith, or Gala apples are good choices. They give a nice contrast to the savory sausage without becoming mushy.

Q3: My Apple & Sausage Stuffing Bake turned out a bit dry. What did I do wrong, and how can I prevent it next time?

If your stuffing is dry, it likely did not have enough liquid. This can happen if your bread was very dry or if your oven gets very hot. Next time, make sure your bread is wet enough before baking. Add more broth if needed. You can also cover the stuffing for a longer part of the baking time to keep moisture in. If it is already baked and dry, you can make it moist again. Pour a splash of warm chicken broth over individual servings.

Hearty Harvest Apple & Sausage Stuffing Bake

This hearty Apple & Sausage Stuffing Bake features savory breakfast sausage, sweet and tart Honeycrisp apples, and aromatic herbs, all baked into a golden sourdough bread base. Perfect for a comforting meal or holiday side dish, it's easy to prepare and full of fall flavors.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 8 servings

Calories 400 kcal

Equipment

• Large Baking Sheet
• Large Skillet
• Large Mixing Bowl
• Small Bowl
• 9x13 Inch Baking Dish
• Aluminum Foil
• Meat Thermometer

Ingredients

  

For the Bread Base

• 6 cups sourdough bread stale, cut into 1-inch cubes
• 2 tablespoons unsalted butter melted

The Flavor Foundation

• 1 pound mild breakfast sausage
• 1 large yellow onion finely diced
• 2 celery stalks finely diced
• 3 cloves garlic minced

The Sweet & Tart Element

• 2 medium Honeycrisp apples peeled, cored, and diced

Moisture & Binding

• 2 cups low-sodium chicken broth
• 2 large eggs lightly beaten

Aromatic Herbs & Spices

• 2 tablespoons fresh sage finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 teaspoon dried marjoram
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste

Optional Enhancements

• ¼ cup fresh parsley chopped
• ½ cup toasted pecans chopped

Instructions

 

Preparation

• Preheat oven to 300°F (150°C). Drizzle cubed sourdough bread with melted butter and bake for 15-20 minutes until lightly golden and firm, then remove and set aside.

Cooking

• Brown the breakfast sausage in a large skillet, breaking it up as it cooks. Drain excess fat and transfer the cooked sausage to a large mixing bowl.
• In the same skillet, sauté diced onion and celery for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
• Stir in diced apples, fresh sage, fresh thyme, and dried marjoram. Cook for 3-5 minutes until the apples slightly soften.
• Add the sautéed aromatics and apple mixture to the mixing bowl with the cooked sausage, then add the toasted bread cubes.
• Whisk chicken broth and beaten eggs together in a separate bowl. Pour this mixture over the bread, sausage, and vegetable mixture, tossing gently to moisten evenly, then season with salt and pepper.

Baking

• Lightly grease a 9x13 inch baking dish and transfer the stuffing mixture into it, spreading evenly. Optionally, sprinkle with fresh parsley and toasted pecans.
• Cover the dish tightly with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the internal temperature reaches 165°F (74°C).

Serving

• Allow the stuffing bake to rest for 10-15 minutes before serving to set. Serve warm.

Notes

Baking the bread cubes beforehand prevents a mushy stuffing. Adjust seasoning to taste, especially salt and pepper. Allowing the stuffing to rest after baking helps it set and makes it easier to serve.