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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
Cook Time 1 hour 39 minutes
Standing and resting time 20 minutes
Total Time 2 hours 19 minutes
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.