There’s something magical about the smell of apples, sausage, and herbs baking together that instantly makes me think of family gatherings. My apple and sausage and herb stuffing has been the star of our holiday table for years – it’s that perfect balance of sweet, savory, and comforting that everyone keeps going back for seconds (and thirds!) of. I still remember the first time I made it for Thanksgiving; my cousin who “never eats stuffing” cleaned his plate and asked for the recipe. That’s when I knew this combination was something special.
What makes this stuffing different is how the apples caramelize slightly while baking, playing off the richness of the Italian sausage, while the fresh herbs (I’m generous with the sage and thyme) tie everything together. It’s got that wonderful contrast of textures too – crispy on top, moist inside, with little bursts of apple in every bite. Over the years, I’ve tweaked the recipe to perfection, and now it’s the dish my family requests most when the holidays roll around.
Ingredients for Apple and Sausage and Herb Stuffing
Gathering the right ingredients makes all the difference with this stuffing. I’ve learned through trial and error that fresh is best, and precise prep ensures everything comes together perfectly. Here’s what you’ll need:
The Bread Base:
- 4 cups day-old bread cubes (about 1/2-inch pieces – I use a rustic French loaf)
The Savory Stars:
- 1 lb Italian sausage (removed from casings – hot or mild based on your preference)
- 1 medium onion, finely chopped (about 1 cup)
- 2 celery stalks, diced small (about 3/4 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
The Sweet & Herbal Notes:
- 2 medium apples, peeled and diced (I prefer Granny Smith for tartness)
- 1/2 cup mixed fresh herbs (my perfect ratio: 1/4 cup sage, 2 tbsp thyme, 2 tbsp parsley)
The Binding Liquids:
- 1 1/2 cups chicken broth (low-sodium lets you control the salt)
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Pro tip: Measure your herbs after chopping – you want packed cups of those flavorful greens! The fresh sage especially makes this stuffing unforgettable.
How to Make Apple and Sausage and Herb Stuffing
Okay, here’s where the magic happens! Making this apple and sausage and herb stuffing is honestly so much easier than people think. Just follow these steps, and you’ll have the most incredible side dish that’ll steal the show.
Step 1: Get That Oven Ready
First things first – crank that oven up to 375°F (190°C). Trust me, you want it nice and hot so your stuffing gets that gorgeous golden-brown top. While that’s heating, grab your favorite large skillet – I use my trusty cast iron for this.
Step 2: Brown That Sausage Goodness
Now, take your Italian sausage (I squeeze it right out of the casings) and cook it over medium heat. Break it up with your spoon as it cooks until it’s nicely browned and no pink remains. This usually takes about 6-8 minutes. Don’t drain all the fat though – leave about a tablespoon in the pan for cooking the veggies. That sausage flavor is liquid gold!
Step 3: Sauté Your Aromatics
Add your chopped onion and celery to that same skillet with the sausage drippings. Cook them until they start to soften, about 5 minutes. Then throw in your minced garlic – just for 30 seconds until it becomes fragrant. You’ll know it’s ready when your whole kitchen smells amazing.
Step 4: The Big Mix-Up
In your largest mixing bowl (I mean BIG – this makes a lot!), combine your bread cubes, the cooked sausage, that apple and sausage and herb stuffing wouldn’t be complete without the diced apples, and your sautéed vegetable mixture. Toss everything together with your hands – it’s the best way to get everything evenly distributed!
Step 5: Herb It Up
Now sprinkle in all those beautiful fresh herbs – the sage, thyme, and parsley. Add your salt and pepper too. Mix again until those green flecks are everywhere. This is where the flavor really starts coming together.
Step 6: The Wet Ingredients
Pour in your chicken broth and beaten eggs. Now, here’s the trick – mix just until everything is moistened. You don’t want to overdo it and turn your bread to mush. The mixture should hold together when you squeeze it gently.
Step 7: Bake to Perfection
Transfer everything to your greased baking dish (I use a 9×13 inch) and spread it evenly. Pop it in the oven and bake for about 45 minutes. You’ll know your apple and sausage and herb stuffing is done when the top is golden brown and crispy, and the edges are bubbling slightly. That crispy top with the moist interior? Absolute perfection!
Let it rest for about 10 minutes before serving – I know it’s hard to wait, but it helps everything set up beautifully. And there you have it – the best apple and sausage and herb stuffing you’ll ever make!
Why You’ll Love This Apple and Sausage and Herb Stuffing
This stuffing checks all the boxes for a perfect holiday side dish – here’s why it’s become my go-to recipe year after year:
- Perfectly balanced flavors: The sweet apples, savory sausage, and aromatic herbs create a symphony of tastes that’ll have everyone asking for seconds.
- Easy enough for weeknights: With simple steps and common ingredients, you can whip this up even when you’re short on time.
- Crowd-pleaser guaranteed: I’ve never brought this to a gathering without someone asking for the recipe – it always disappears first!
- Holiday versatile: Works equally well for Thanksgiving, Christmas, or even Sunday supper with roasted chicken.
- Texture heaven: That crispy top layer with the moist interior? Absolute perfection in every bite.
Trust me, this stuffing will become your new tradition too!
Tips for Perfect Apple and Sausage and Herb Stuffing
After making this stuffing countless times, I’ve picked up some foolproof tricks to ensure it turns out perfect every single time:
- Day-old bread is your friend: Fresh bread turns mushy, but slightly stale bread holds its texture beautifully. Leave your cubes out overnight or toast them lightly if you’re short on time.
- Broath control is key: Start with 1 cup of broth and add more gradually until the mixture just holds together when squeezed. Different breads absorb liquid differently!
- Make-ahead magic: Assemble everything (except the eggs and broth) up to 2 days ahead. Just mix in the wet ingredients right before baking.
- Herb freshness matters: Dried herbs just can’t compare to fresh here. If you must substitute, use 1/3 the amount of dried.
Follow these tips, and your stuffing will be the talk of the table!
Apple and Sausage and Herb Stuffing Variations
One of my favorite things about this recipe is how easily it adapts to different tastes and diets! Here are some delicious twists I’ve tried over the years:
Protein Swaps:
- Turkey sausage works great if you want a lighter version – just add an extra tablespoon of olive oil to compensate for less fat
- For vegetarians, swap the sausage for sautéed mushrooms and add a pinch of smoked paprika for that hearty umami flavor
Bread Options:
- Gluten-free? Use your favorite GF bread – just toast it first so it holds up
- Sourdough adds a wonderful tang that plays nicely with the apples
Extra Crunch:
- Toss in 1/2 cup chopped pecans or walnuts with the bread cubes (my husband’s favorite addition)
- Crispy bacon bits mixed in take it to another level of deliciousness
The possibilities are endless – make it your own!
Serving Suggestions for Apple and Sausage and Herb Stuffing
This stuffing is practically begging to be the star of your holiday spread! I love serving generous scoops (about 1 cup per person) alongside classic roasted turkey – the flavors complement each other perfectly. For the ultimate comfort food plate, add creamy mashed potatoes and roasted green beans. Leftovers? They’re amazing with fried eggs for breakfast the next day!
Storing and Reheating Apple and Sausage and Herb Stuffing
Here’s the good news – this stuffing keeps beautifully! Leftovers will stay fresh in the fridge for 3-4 days when stored in an airtight container. For longer storage, wrap it tightly and freeze for up to 3 months (thaw overnight in the fridge before reheating).
When you’re ready to enjoy it again, spread the stuffing in a baking dish and cover with foil. Reheat at 350°F for about 20 minutes if refrigerated, 30-40 minutes if frozen. Remove the foil for the last 5 minutes to crisp up the top – just like fresh from the oven!
Apple and Sausage and Herb Stuffing Nutrition
Now, I’m no nutritionist, but I do like to keep an eye on what’s going into my recipes! Keep in mind these are rough estimates – your exact numbers might vary depending on your specific ingredients (especially the type of bread and sausage you use). Here’s the scoop per serving (about 1 cup):
- Calories: Around 320
- Fat: 18g (6g saturated)
- Carbs: 28g (with 3g fiber)
- Protein: 12g
Not bad for something that tastes this indulgent! The apples add natural sweetness while keeping added sugar low (just 8g per serving). If you’re watching sodium, try low-sodium broth – I often do!
FAQs About Apple and Sausage and Herb Stuffing
Can I use dried herbs instead of fresh?
You can, but fresh really makes all the difference here! If you must use dried, reduce the amount to about 1/3 of what the recipe calls for (so about 2 tablespoons total). The flavor won’t be quite as vibrant, but it’ll still taste delicious. My trick? Add a teaspoon of fresh lemon zest to perk up dried herbs.
How do I prevent soggy stuffing?
Oh, I’ve been there! The key is using day-old bread and not overdoing the broth. Start with 1 cup and add more gradually until the mixture just holds together when squeezed. Also, make sure your baking dish isn’t overcrowded – a 9×13 inch gives everything room to crisp up beautifully.
What’s a good vegetarian alternative?
My mushroom version is fantastic! Sauté 8 oz of chopped cremini mushrooms with the onions until golden. Add a pinch of smoked paprika and extra garlic for depth. The texture is surprisingly similar to sausage, and my vegetarian friends always ask for seconds!
Rate this recipe if you tried it – I’d love to hear how your apple and sausage and herb stuffing turned out!
PrintIrresistible Apple and Sausage and Herb Stuffing (45-Minute Recipe)
A savory stuffing combining apples, sausage, and herbs for a flavorful side dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 lb Italian sausage
- 4 cups bread cubes
- 2 apples, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 cup fresh herbs (sage, thyme, parsley)
- 1 1/2 cups chicken broth
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook sausage in a skillet until browned. Remove and drain excess fat.
- In the same skillet, sauté onion, celery, and garlic until softened.
- Combine bread cubes, cooked sausage, apples, and sautéed vegetables in a large bowl.
- Add herbs, salt, and pepper, then mix well.
- Pour in chicken broth and beaten eggs, stirring until evenly moistened.
- Transfer mixture to a greased baking dish.
- Bake for 45 minutes or until golden brown and crispy on top.
Notes
- Use day-old bread for better texture.
- Adjust broth amount for desired moisture.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
