Perfect Sausage and Apple Stuffing Recipe | Step-by-Step Guide

This sausage and apple stuffing recipe combines savory sage sausage with sweet-tart apples for a perfectly balanced holiday side dish. The recipe serves 8–10 people, requires 30 minutes of preparation plus 45 minutes baking time at 375°F (190°C), and features a moist interior with a golden crispy top. Use day-old bread cubes, quality pork sausage, and firm baking apples like Granny Smith for best results.

Nothing says holiday gathering quite like the aroma of homemade stuffing wafting from the oven. This sausage and apple stuffing recipe elevates the traditional side dish with complementary flavors that satisfy both savory and sweet cravings. The combination of quality pork sausage and crisp apples creates a texture contrast that keeps every bite interesting while maintaining that comforting stuffing essence everyone loves.

Why This Sausage and Apple Stuffing Recipe Works

The magic happens through careful ingredient selection and technique. Using day-old bread prevents sogginess, while the sausage—preferably bulk sage sausage without excessive fillers—provides rich flavor without overpowering the dish. The apples add natural sweetness that balances the savory elements, eliminating the need for added sugar. This easy sausage and apple stuffing recipe achieves the perfect moisture level: moist enough to hold together but not wet, with a beautifully crisp top layer that forms during baking.

Ingredients for Sausage and Apple Stuffing

Makes 8–10 servings

Ingredient	Measurement	Preparation Notes
Dry bread cubes	8 cups	Use stale French or sourdough bread, cut into 1/2-inch cubes
Sweet Italian sausage	1 pound	Remove casings if present
Granny Smith apples	2 medium	Peeled, cored, and diced
Yellow onion	1 large	Finely diced
Celery ribs	3	Finely diced
Garlic cloves	3	Minced
Chicken or vegetable broth	2 cups	Low-sodium preferred
Unsalted butter	4 tablespoons	Melted
Fresh sage	3 tablespoons	Chopped
Fresh thyme	1 tablespoon	Chopped
Salt	1 teaspoon	Adjust to taste
Black pepper	1/2 teaspoon	Freshly ground

Equipment Needed

• Large skillet (12-inch)
• 9x13-inch baking dish
• Wooden spoon or spatula
• Sharp knife and cutting board
• Mixing bowls (large and medium)
• Measuring cups and spoons

Step-by-Step Preparation

Preparing the Bread

Cut bread into 1/2-inch cubes and spread evenly on a baking sheet. Let sit uncovered at room temperature for 24 hours to dry out completely. Alternatively, bake at 300°F (150°C) for 15 minutes to speed the process. Properly dried bread absorbs liquid without becoming soggy.

Cooking the Sausage and Aromatics

1. Heat the large skillet over medium heat. Add sausage and cook, breaking into small pieces, until browned (about 8 minutes).
2. Remove sausage with a slotted spoon, leaving drippings in the pan.
3. Add butter, onion, and celery to the skillet. Cook until softened (6–8 minutes).
4. Add apples and cook for 3 more minutes until slightly softened but still holding shape.
5. Stir in garlic, sage, and thyme; cook for 1 minute until fragrant.
6. Return sausage to the skillet and mix well.

Assembling and Baking

1. Preheat oven to 375°F (190°C). Grease the baking dish with butter.
2. In a large bowl, combine bread cubes with sausage mixture.
3. Pour warm broth gradually over the mixture, stirring gently until bread is moistened but not saturated.
4. Season with salt and pepper.
5. Transfer to prepared baking dish, spreading evenly.
6. Cover with foil and bake for 30 minutes.
7. Remove foil and bake an additional 15 minutes until golden brown and crisp on top.
8. Let rest 10 minutes before serving to allow flavors to meld.

Pro Tips for Perfect Sausage and Apple Stuffing

• Bread selection matters: Use a sturdy bread like sourdough or French bread. Avoid soft sandwich bread which becomes too mushy.
• Apple variety is crucial: Granny Smith apples hold their shape during baking while providing the perfect sweet-tart balance. Avoid softer varieties like Red Delicious.
• Don't skip the drying step: Properly dried bread cubes absorb liquid without becoming soggy, creating ideal texture.
• Broth temperature: Use warm broth when combining with the bread mixture for even absorption.
• Crispy top secret: For extra crunch, broil for 1–2 minutes at the end of baking (watch carefully to prevent burning).

Variations for Dietary Needs

This traditional sausage apple stuffing recipe adapts well to various dietary requirements:

• Gluten-free: Substitute gluten-free bread cubes and verify sausage is gluten-free. The best sausage apple stuffing for gluten-sensitive guests maintains the same texture when using quality GF bread.
• Vegan: Replace sausage with plant-based sausage crumbles, use vegetable broth, and substitute butter with olive oil. This creates a satisfying vegan sausage and apple dressing alternative.
• Lower fat: Use turkey sausage instead of pork for a lighter version of this homemade sausage and apple dressing.
• Nutty twist: Add 1/2 cup chopped pecans or walnuts for extra crunch and flavor complexity.

Serving Suggestions

This sausage and apple stuffing pairs beautifully with:

• Roasted turkey or chicken as a traditional holiday centerpiece
• Pan-seared pork chops for a weeknight meal
• Roasted root vegetables for a vegetarian holiday main
• As a standalone dish with a simple green salad

For the perfect Thanksgiving presentation, serve in a decorative ceramic dish that goes from oven to table. The golden-brown top with visible apple pieces creates an appealing visual that complements any holiday spread.

Storage and Reheating Instructions

Proper storage maintains the quality of your sausage and apple stuffing:

• Refrigeration: Store cooled stuffing in an airtight container for up to 4 days. This traditional sausage apple stuffing for Thanksgiving often has leftovers that store well.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw in refrigerator before reheating.
• Reheating: Add 1–2 tablespoons broth per cup of stuffing to restore moisture. Cover and heat at 325°F (165°C) until warmed through (20–25 minutes). Uncover for the last 5 minutes to restore crispness.
• Microwave option: Heat individual portions with a damp paper towel on top for 1–2 minutes.

Common Questions About Sausage and Apple Stuffing

Can I make sausage and apple stuffing ahead of time?

Yes, you can prepare sausage and apple stuffing up to two days in advance. Assemble the stuffing but don't bake it. Cover and refrigerate. When ready to cook, add 5-10 minutes to the covered baking time since you're starting with a cold dish. For best results with this make-ahead sausage apple stuffing recipe, wait to add the broth until just before baking to prevent sogginess.

What type of sausage works best for apple stuffing?

Sweet Italian sausage provides the ideal flavor balance for this sausage and apple stuffing recipe. The fennel and sweet herbs complement the apples beautifully. If unavailable, sage sausage or mild breakfast sausage make excellent substitutes. Avoid spicy varieties as they can overpower the delicate apple flavor. For the best sausage apple stuffing, choose high-quality sausage with minimal fillers and at least 75% meat content.

Why is my sausage apple stuffing too dry?

Dry stuffing usually results from insufficient liquid or overbaking. When preparing this easy sausage and apple stuffing recipe, ensure you add enough broth—the bread should feel moist but not soggy. If your stuffing has already baked dry, revive it by placing in a baking dish, adding 1/4 cup warm broth per cup of stuffing, covering with foil, and baking at 325°F (165°C) for 15-20 minutes. Properly made sausage and apple dressing should have a moist interior with a crisp top.

Can I use fresh bread instead of stale for stuffing?

Yes, but you must dry it first. Fresh bread contains too much moisture for this sausage and apple stuffing recipe. Spread cubed bread on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until dry but not browned. This homemade sausage and apple dressing requires properly dried bread to achieve the right texture—moist but not soggy. Never skip the drying step, as this is crucial for the best sausage apple stuffing results.

How do I know when sausage apple stuffing is done baking?

Your sausage and apple stuffing is done when the top is golden brown and crisp, and the center reaches 165°F (74°C) on an instant-read thermometer. The edges should pull slightly away from the pan, and the stuffing should feel set but still slightly springy to the touch. For this traditional sausage apple stuffing for Thanksgiving, the internal temperature is the most reliable indicator of doneness, as oven temperatures can vary.