Sausage Stuffing

This Sausage Stuffing is a hearty, flavor-packed upgrade from the usual—loaded with savory sausage, sweet apples, onions, and herbs for a perfectly cozy, delicious holiday side dish!

Prep Time20

Cook Time1 5

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: stuffing

Servings: servings

Calories: 384kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch baking dish

Ingredients

1 pound ground sausage*
1/2 cup butter
1 cup peeled and diced apple
1 cup diced onion
1 tablespoon minced garlic
2 1/2 cups chicken broth
1 egg
1/4 cup chopped fresh parsley
1 teaspoon ground sage
1 teaspoon dried thyme leaves
1/2 teaspoon salt
8 cups cubed bread*

Instructions

Preheat oven to 350℉ and grease a 9x13-inch baking dish; set aside.
Add the sausage to a skillet over medium heat, using a spatula to crumble it until fully cooked.
Remove the sausage to a bowl.
In the same skillet, melt the butter.
Add the apples and onion and cook for 5 minutes or until the onions are softened.
Add the minced garlic and cook for one more minute; remove from the heat.
In a large bowl, add the sausage, the apple/onion mixture, broth, egg, fresh parsley, sage, thyme and salt; stir to combine, making sure to incorporate the egg.
Add the bread and stir gently until the bread is all moistened.
Pour the mixture into the prepared pan and spread to an even layer.
Bake uncovered for 60-70 minutes or until the top is golden brown and the center has reached 165℉.
Serve warm.

Notes

I prefer to use original ground breakfast sausage. You could opt to use sweet Italian sausage as well. If you can't find ground sausage, you can use raw sausage links, simply removing the casings before cooking.

The easiest option for the cubed bread is to use the pre-packaged unseasoned cubed bread you see around the holidays. However, if that's not available, use white or wheat bread slices (or a combo!) and cube them. Let them sit on a pan overnight to dry out a bit - this will allow them to soak in all the delicious stuffing flavors!

Nutrition