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Delicious Apple and Sausage Stuffing Bake overhead shot

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
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
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.