Sausage Apple Sage Stuffing

How to Make Sausage Apple Sage Stuffing

1. 1

   Step 1: Toast the bread cubes

   Preheat the oven to 350°F (175°C). Spread the cubed bread in a single layer on a rimmed baking sheet and bake 12–15 minutes, stirring once, until the cubes are dry and just lightly golden; set aside to cool.

   For this step

   • 8 cupsDay-old country-style bread, cut into 1/2" cubes
   
2. 2

   Step 2: Brown the sausage

   Heat a large skillet over medium-high heat and add the sausage, breaking it into small pieces with a spoon. Cook until no longer pink and lightly browned, 6–8 minutes; transfer to a bowl and drain off excess fat, leaving the skillet for the next step.

   For this step

   • 1 1/4 lbMild Italian pork sausage (casings removed)
   
3. 3

   Step 3: Sauté onions, celery and apples with sage

   Reduce heat to medium and melt the butter in the same skillet. Add the diced onion and celery and cook until softened, about 5 minutes, then stir in the diced apples and chopped sage and cook 2–3 more minutes until apples begin to soften.

   For this step

   • 4 tbspUnsalted butter
   • 1 cupYellow onion, finely diced
   • 1 cupCelery stalks, finely diced
   • 2 mediumGranny Smith apples, peeled and diced
   • 2 tbspFresh sage leaves, finely chopped
   
4. 4

   Step 4: Combine bread, sausage and custard

   Place the toasted bread cubes in a very large bowl; add the cooked sausage and the onion-celery-apple mixture. Whisk together the chicken broth and eggs, season with salt and pepper, then pour over the bread mixture and toss gently to combine; let sit 10 minutes so the bread absorbs the liquid.

   For this step

   • 2 1/2 cupsLow-sodium chicken broth
   • 2 largeLarge eggs
   • 1 1/2 tsp (salt) + 1 tsp (pepper)Kosher salt and freshly ground black pepper
   
5. 5

   Step 5: Bake (with make-ahead options)

   Butter a 9x13" (or equivalent) baking dish and transfer the stuffing, pressing down lightly. Cover with foil and bake at 350°F (175°C) for 25 minutes, remove foil and bake 12–15 minutes more until the top is golden and crisp. For make-ahead: assemble, cover, and refrigerate up to 24 hours (add 10–15 minutes to the covered bake time); you can also freeze wrapped up to 1 month and bake from frozen, adding ~20–25 minutes covered.
   
6. 6

   Step 6: Rest and serve

   Allow the stuffing to rest 10 minutes out of the oven so it firms up slightly, then loosen the edges with a spatula and serve warm. Garnish with extra chopped sage if desired.

1. Preheat the oven to 350°F (175°C). Spread the cubed bread in a single layer on a rimmed baking sheet and bake 12–15 minutes, stirring once, until the cubes are dry and just lightly golden; set aside to cool.
2. Heat a large skillet over medium-high heat and add the sausage, breaking it into small pieces with a spoon. Cook until no longer pink and lightly browned, 6–8 minutes; transfer to a bowl and drain off excess fat, leaving the skillet for the next step.
3. Reduce heat to medium and melt the butter in the same skillet. Add the diced onion and celery and cook until softened, about 5 minutes, then stir in the diced apples and chopped sage and cook 2–3 more minutes until apples begin to soften.
4. Place the toasted bread cubes in a very large bowl; add the cooked sausage and the onion-celery-apple mixture. Whisk together the chicken broth and eggs, season with salt and pepper, then pour over the bread mixture and toss gently to combine; let sit 10 minutes so the bread absorbs the liquid.
5. Butter a 9x13" (or equivalent) baking dish and transfer the stuffing, pressing down lightly. Cover with foil and bake at 350°F (175°C) for 25 minutes, remove foil and bake 12–15 minutes more until the top is golden and crisp. For make-ahead: assemble, cover, and refrigerate up to 24 hours (add 10–15 minutes to the covered bake time); you can also freeze wrapped up to 1 month and bake from frozen, adding ~20–25 minutes covered.
6. Allow the stuffing to rest 10 minutes out of the oven so it firms up slightly, then loosen the edges with a spatula and serve warm. Garnish with extra chopped sage if desired.