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The sausage starts to sizzle in the skillet, and the onions soften in the same buttery pan a few minutes later. That’s where the savory base for this Apple Sausage and Sage Sourdough Stuffing comes together, with firm apple pieces adding a bright, tart note among the bread cubes. I like how the sourdough keeps the dish from tasting heavy, even with pork sausage and butter in the mix.

The bread needs a little time in the oven before it meets the broth and eggs. Dry cubes take in that mixture without collapsing into a paste, so the finished stuffing has a tender center and a golden top. Fresh sage brings a woodsy note that sits comfortably beside the sausage and apple, while parsley keeps the final bite tasting fresh. It’s a generous pan for eight, with enough contrast in every scoop to make the edges just as welcome as the middle.

Why Sourdough Needs to Be Dry Before It Meets the Broth

Stuffing depends on bread that can take in liquid while still keeping its shape. Fresh, soft bread starts out full of moisture, so the broth and eggs have less room to soak in evenly. The result can be dense in the center, with a damp texture that’s closer to pudding than stuffing. Drying the cubes first gives them a sturdier structure and more control over how much liquid they absorb.

Sourdough brings its own character, too. Its mild tang cuts through the richness of the sausage and butter, while the bread’s chewy crumb gives the finished dish a little more structure than a very soft loaf. The goal isn’t to toast the cubes deeply or turn them into croutons; they should be dry and lightly crisp, ready to soften as they absorb the broth. Once the cubes have that dry, firm feel, they can take on the savory mixture without losing all their shape.

What the Sausage, Apples, and Fresh Sage Each Bring

• Sourdough bread — Choose a loaf with a sturdy crumb, rather than a very soft sandwich-style texture. Its gentle tang balances the rich sausage, and cutting the loaf into even cubes helps them dry at the same pace.
• Bulk pork sausage — Bulk sausage is easy to break into small pieces as it cooks, so it spreads through the stuffing rather than forming large clumps. The pork brings the main savory flavor; a mild or sage-seasoned sausage will change how prominent the fresh sage tastes.
• Firm apples — Granny Smith is a good fit because its tartness gives the buttery, savory mixture a clean contrast. Firm apples hold their shape better as they cook, while softer fruit is more likely to break down into the base.
• Fresh sage and parsley — Chopped fresh sage has a fragrant, earthy taste that pairs naturally with pork and apple. Parsley goes in with the broth mixture, where it adds a fresher note rather than competing with the sage.
• Chicken broth and eggs — The broth moistens the bread, and the eggs help the baked mixture hold together. Low-sodium broth leaves room for the sausage and measured salt to season the dish without making the whole pan taste overly salty.

Build the Stuffing in the Same Skillet as the Sausage

Dry the Bread Until It Feels Light

Heat the oven to 300°F and spread the 3/4-inch bread cubes on a rimmed baking sheet. Bake them for 25–35 minutes, stirring once halfway through, until they feel dry and lightly crisp rather than browned hard. Let the cubes cool before transferring them to a 6-quart mixing bowl; warm bread can soften unevenly once the liquid goes in. Raise the oven temperature to 350°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.

Cook the Sausage Through, Then Soften the Vegetables

Set a 12-inch skillet over medium heat and cook the bulk sausage for 6–8 minutes, breaking it into small pieces as it browns. Check that no pink remains and that it reaches 160°F, then transfer it to the bread bowl. Melt the remaining 6 tablespoons of butter in the same skillet, add the onion and celery, and cook for 5–7 minutes until softened. Keeping the skillet in use lets the vegetables pick up the savory taste left from the sausage.

Let the Apples and Sage Stay Distinct

Add the diced apples and chopped sage to the softened onion and celery. Cook for 3–4 minutes, just long enough for the apples to begin warming through without turning to mush. Stir in the kosher salt and black pepper, then transfer the mixture to the bread bowl. If you cook the apples for too long here, they’ll lose the firm bites that make them a pleasant contrast to the soft bread.

Moisten Evenly Before Baking

Whisk the chicken broth and eggs in a medium bowl, then pour them over the bread mixture. Add the chopped parsley and toss until the bread is evenly moistened, with no dry pockets hiding at the bottom of the bowl. Let the mixture stand for 10 minutes, then transfer it to the prepared baking dish. Cover tightly with foil and bake for 30 minutes; uncover and bake for 20–25 minutes more, until the top is golden and the center reaches 160°F.

Simple Ways to Adjust the Apple and Bread

Questions That Come Up When Making This Stuffing

Apple Sausage and Sage Sourdough Stuffing

Apple sausage and sage sourdough stuffing combines toasted bread, savory pork sausage, tender apples, and fresh herbs in a golden baked casserole. Bake it covered, then uncover it to crisp the top while the center reaches 160°F.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 39 minutes mins

Standing and resting time 20 minutes mins

Total Time 2 hours hrs 19 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf (16 oz) sourdough bread cut into 3/4-inch cubes
• 7 tbsp unsalted butter divided
• 1 lb bulk pork sausage
• 1 yellow onion medium, diced
• 2 celery ribs diced
• 2 firm apples medium, such as Granny Smith; cored and diced
• 1 tbsp fresh sage chopped
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2.5 cups low-sodium chicken broth
• 2 eggs large
• 0.25 cup fresh parsley chopped

Equipment

• 1 rimmed baking sheet
• 1 9x13-inch baking dish
• 1 12-inch skillet

Method

 

1. Heat the oven to 300°F.
2. Spread the bread cubes on a rimmed baking sheet and bake for 25–35 minutes, stirring once halfway through, until dry and lightly crisp.
3. Cool the bread cubes, then transfer them to a 6-quart mixing bowl.
4. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
5. In a 12-inch skillet over medium heat, cook the sausage for 6–8 minutes, breaking it into small pieces, until no pink remains and it reaches 160°F.
6. Transfer the sausage to the bowl with the bread.
7. Melt the remaining 6 tablespoons butter in the skillet, add the onion and celery, and cook for 5–7 minutes until softened.
8. Add the apples and sage and cook for 3–4 minutes.
9. Stir in the salt and pepper, then transfer the mixture to the bowl.
10. Whisk the broth and eggs in a medium bowl, pour them over the bread mixture, add the parsley, and toss until evenly moistened.
11. Let the mixture stand for 10 minutes, then transfer it to the prepared baking dish.
12. Cover the dish tightly with foil and bake for 30 minutes.
13. Remove the foil and bake for 20–25 minutes more, until the top is golden and the center reaches 160°F.
14. Let the stuffing rest for 10 minutes before serving.

Notes

For evenly crisp bread cubes, spread them in a single layer on the baking sheet. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a lighter option, substitute turkey sausage for the pork sausage.