Toasted bread cubes with browned Italian sausage, sweet apples, onion, celery, sage and broth, baked until crisp on top. A savory holiday favorite; serves 10.
Sausage and apple is one of the most loved stuffing combinations: the sausage adds richness and the apples keep it moist and a little sweet.
Dry the bread cubes well so they hold their shape.
Ingredients
1 (1 pound) loaf sturdy white or sourdough bread, cut into 3/4-inch cubes
1 pound bulk Italian or breakfast sausage
4 tablespoons butter
1 large onion, chopped
3 ribs celery, chopped
2 crisp apples (Honeycrisp or Gala), cored and diced
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 to 3 cups chicken broth
2 eggs, beaten
1/4 cup chopped fresh parsley
Instructions
Toast the bread. Heat the oven to 350°F. Spread the bread on 2 sheet pans and bake 15 minutes, until dry and lightly toasted. Butter a 9 x 13-inch baking dish.
Brown the sausage. Cook the sausage in a large skillet, breaking it up, until browned and no longer pink, 8 to 10 minutes; move to a large bowl.
Cook the vegetables. Melt the butter in the skillet and cook the onion and celery 6 minutes, then the apples 3 minutes. Stir in the sage, thyme, salt and pepper.
Mix. Add the vegetables and bread to the sausage. Whisk 2 1/2 cups broth with the eggs, pour over and toss until evenly moist, adding more broth if dry. Stir in the parsley.
Bake. Spread in the dish, cover with foil and bake 25 minutes; uncover and bake 20 minutes more, until golden and 165°F in the center.
Nutrition per serving (estimated)
340Calories
30 gCarbohydrates
3 gFiber
27 gNet carbs
12 gProtein
19 gFat
Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Make ahead: assemble without the broth and eggs up to 1 day ahead; add them just before baking.
Add 1/2 cup dried cranberries with the apples for color.
Questions about this recipe
Can I stuff the turkey with it?
You can, but it must reach 165°F in the center of the stuffing, which often overcooks the breast. Baking it in a dish is safer and gives crisp edges.
Which sausage is best?
Mild or sweet Italian sausage, or sage breakfast sausage.
