Sausage and Apple Stuffing

When the sausage starts to brown, the kitchen smells savory before anything has even gone into the oven. I like how the tart apples come in a little later, keeping…

By Julia • October 14, 2026 • Reading time: 9 min

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When the sausage starts to brown, the kitchen smells savory before anything has even gone into the oven. I like how the tart apples come in a little later, keeping each bite from feeling too rich. This sausage and apple stuffing bakes in a 9×13-inch dish, so the top gets golden while the center stays tender, and it serves eight without needing to cook inside a bird.

The order matters: brown the sausage first, then soften the onion, celery, and apples in the same skillet. Those cooked ingredients go into the bowl with dried bread cubes, where broth and eggs bring everything together. The result is a classic, savory stuffing with distinct pieces of apple and enough structure to scoop neatly onto a plate.

Why the tart apple matters more than extra seasoning

Pork sausage brings plenty of savory richness, so this stuffing doesn’t need a long list of competing seasonings. Granny Smith apples add a clean, tart note that cuts through the sausage and butter. You notice the contrast in the finished dish: a bite with apple tastes bright, while the bread and sausage keep it hearty.

That balance also depends on keeping the apples in recognizable pieces. Small, even cubes soften alongside the onion and celery but still give the stuffing little pockets of fruit. The dried sage and thyme support the savory side without burying the apple. I keep the seasoning straightforward and let the tart fruit do the work that extra sweetness or stronger spices would crowd out.

The ingredients that give each bite its structure

• Dried unseasoned bread cubes — These are the foundation, absorbing the broth without collapsing into paste. Choose cubes that feel dry throughout; seasoned cubes can bring extra herbs and salt that shift the balance. For a gluten-free version, use dried unseasoned gluten-free cubes.
• Bulk pork sausage — Plain bulk sausage gives you control over the size of the crumbles and brings the main savory flavor. A familiar grocery-store brand works well; strongly seasoned sausage will make its herbs and spices more prominent.
• Unsalted butter — Butter helps the onion, celery, and apples soften in the skillet and keeps the dish rounded rather than greasy. Unsalted butter also lets the measured kosher salt do its job without guessing how salty the butter is.
• Yellow onion and celery — These build the aromatic base and add soft, savory pieces among the bread. Dice them evenly so they soften at roughly the same pace; there’s no need to seek out specialty produce.
• Granny Smith apples — Their tartness offsets the sausage, and their firm flesh holds up better than a soft, mealy apple. Pick fruit that feels firm and cut it into even cubes so it cooks consistently.
• Dried sage and thyme — Dried herbs suit this long bake and distribute easily through the mixture. Check that they still smell fragrant when rubbed between your fingers; old, scentless herbs won’t contribute much.
• Low-sodium chicken broth and eggs — The broth moistens the cubes, while the eggs help the baked mixture hold together. Low-sodium broth gives you more control over seasoning; whisk the eggs thoroughly into the broth so they don’t remain in streaks.

Build the stuffing in the skillet, then let the oven finish it

Set up the dish and bread

Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Put the dried bread cubes in a large bowl before you start cooking, so they’re ready to receive the sausage and vegetables. A large bowl gives you room to toss everything later without crushing the cubes. Keep the dish nearby for the final transfer.

Brown the sausage into small crumbles

Cook the bulk pork sausage in a large skillet over medium heat, breaking it into small pieces as it browns. It takes about 8 minutes to brown and cook through to 160°F. Don’t leave large clumps: smaller crumbles spread through the bread instead of landing in a few heavy bites. Transfer the cooked sausage to the bowl of bread cubes.

Soften the vegetables and apples

Melt the butter in the same skillet, then add the onion, celery, apples, sage, thyme, salt, and pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables soften. The apple pieces should be tender around the edges without turning to mush. Scrape the mixture into the bread bowl, including the buttery bits in the skillet.

Moisten the cubes evenly

Whisk the broth and eggs together in a medium bowl, then pour the mixture over the bread, sausage, and vegetables. Toss until the cubes are evenly moistened and there are no dry patches at the bottom of the bowl. Let the mixture stand for 10 minutes before moving it to the prepared baking dish. This gives the cubes time to take up the liquid rather than leaving it pooled below.

Bake covered, then brown the top

Transfer the mixture to the dish and cover it tightly with foil. Bake for 30 minutes, then remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center reaches 160°F. If the top is pale, give it the full uncovered portion of the bake rather than ending early. Let the stuffing rest for 10 minutes before serving so it settles enough to scoop.

Three swaps that still fit this sausage-and-apple balance

Questions that come up while making sausage and apple stuffing

Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, tart Granny Smith apples, and dried herbs in a savory baked bread stuffing. It bakes covered before finishing uncovered until golden, with a moist center that reaches 160°F.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 6 minutes mins

Standing and resting time 20 minutes mins

Total Time 1 hour hr 46 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 490

Ingredients Equipment Method Notes

Ingredients

  

• 1 nonstick cooking spray for coating
• 10 cups dried unseasoned bread cubes
• 1 lb pork sausage bulk
• 4 tbsp unsalted butter
• 1 yellow onion medium, diced
• 3 ribs celery diced
• 2 Granny Smith apples medium, cored and cut into 1/2-inch cubes
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2.5 cups low-sodium chicken broth
• 2 eggs large

Equipment

• 1 9x13 inch baking dish
• 1 large skillet

Method

 

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking dish with nonstick cooking spray.
3. Place the bread cubes in a large bowl.
4. Cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and cooked through to 160°F, about 8 minutes.
5. Transfer the sausage to the bowl with the bread.
6. Melt the butter in the skillet.
7. Add the onion, celery, apples, sage, thyme, salt, and pepper, and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
8. Add the vegetable mixture to the bread and sausage.
9. Whisk the broth and eggs in a medium bowl.
10. Pour the broth mixture over the bread mixture and toss until evenly moistened.
11. Let the mixture stand for 10 minutes.
12. Transfer the mixture to the prepared dish and cover tightly with foil.
13. Bake for 30 minutes.
14. Uncover and bake for 15 to 20 minutes more, until the top is golden and the center reaches 160°F.
15. Rest for 10 minutes before serving.

Notes

For a more even texture, toss until the bread is evenly moistened. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free swap, use dairy-free butter.