Sausage Apple Sage Stuffing

5 from 1 vote

This Sausage Apple Sage Stuffing is a savory-sweet take on the most important side dish on the Thanksgiving or Christmas dinner table.

Prep Time10

Cook Time1

Bread Drying Time50

Total Time2

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 477kcal

1 ½ Lbs. Soft Italian Bread About 1 ½ Large Loaves (Or About 2 Smaller French Loaves), Cut Into ¾-inch Cubes
4 Tablespoons Unsalted Butter ½ Stick
¾ Lb. Breakfast Sausage Casings Removed
1 Large Shallot Finely Minced
3 Ribs Celery Halved and Sliced into ¼-inch Slices
2 Tablespoons Fresh Sage Finely Minced
1 ½ Teaspoons Kosher Salt Plus More to Taste
¾ Teaspoon Freshly Ground Black Pepper Plus More to Taste
3 ½ Cups Low-Sodium Chicken Stock Divided
2 Large Eggs
¼ Cup Parsley Minced - Plus More for Garnish
2 Gala, Fuji, Or Honeycrisp Apples Cored and Diced

Preheat the oven to 275°F with the racks set to the top and bottom ⅓ positions. While the oven is preheating, cube the bread into ¾-inch cubes and spread evenly over 2 baking sheets.
Place both baking sheets in the oven for approximately 20 to 25 minutes. Remove the sheets and stir the bread.
Place the sheets back in the oven in the opposite rack for an additional 20 to 25 minutes, until dry and beginning to toast.
Remove from the oven and allow to cool. Increase the oven temperature to 350℉

Melt the butter in a large Dutch oven or heavy-bottom pot over medium-high heat.
Add the sausage and cook for about 8 to 10 minutes until browned, breaking it up into small pieces as it cooks.
Add the shallot, celery, and minced sage with a pinch of kosher salt, and cook for 8 to 10 minutes until the vegetables are soft and translucent but not browned.
Remove from the heat and add 2 cups of the chicken stock and the salt and pepper.
In a separate bowl, whisk the remaining 1 ½ cups of chicken stock, eggs, and minced parsley. Slowly add the egg mixture to the Dutch oven.
Fold in the dried bread cubes and diced apple pieces. Gently mix until everything is evenly combined.

Either use the stuffing to fill a turkey and bake accordingly, or bake the stuffing in a separate dish.
If baking in a separate dish, add the stuffing mixture to a 9x13-inch casserole dish and cover tightly with aluminum foil. Bake for 45 minutes.
Remove the foil and cook for an additional 20 minutes until the top is golden brown and crispy.
Let cool, and garnish with minced parsley.