Print

The Best Homemade Sausage Stuffing with Apples and Sage for a Moist and Crispy Finish

Close-up of a perfectly baked slice of fluffy sausage stuffing, showing crispy top and moist interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate savory sausage stuffing, ensuring a perfectly moist interior and a golden, crispy top every time. It uses classic ingredients like Italian sausage, fresh sage, and apples for deep holiday flavor.

Ingredients

Scale
  • 1 pound bulk Italian sausage or breakfast sausage
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 large Granny Smith apple, peeled and diced
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 cups dried bread cubes (use a mix of white and whole wheat for best texture)
  • 2 large eggs, lightly beaten
  • 2 1/2 cups chicken or turkey broth (low sodium)
  • 1/2 cup milk (whole or 2%)

Instructions

  1. Prepare the bread: Spread the bread cubes on a large baking sheet. Bake at 300°F (150°C) for 15 to 20 minutes until dry but not browned. Set aside.
  2. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off most of the fat, leaving about 2 tablespoons in the pan.
  3. Sauté aromatics: Add the chopped onion and celery to the skillet. Cook until softened, about 5 to 7 minutes. Add the diced apple, sage, thyme, salt, and pepper. Cook for 3 more minutes until the sage is fragrant.
  4. Combine ingredients: Transfer the sausage mixture to a very large bowl. Add the dried bread cubes. Toss gently to combine.
  5. Prepare the binder: In a separate medium bowl, whisk together the eggs, chicken broth, and milk until fully blended. This liquid mixture is key for a moist interior.
  6. Moisten the stuffing: Pour the liquid binder evenly over the bread and sausage mixture. Toss gently until all the bread is lightly coated. Do not overmix.
  7. Prepare for baking: Lightly grease a 9×13 inch baking dish. Transfer the stuffing mixture to the dish, mounding it slightly. Do not pack it down tightly; keep it loose for fluffiness.
  8. Bake for moisture and crispness: Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes.
  9. Create the crust: Remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and crispy.
  10. Rest before serving: Let the stuffing rest for 10 minutes before scooping and serving. This allows the moisture to redistribute.

Notes

  • For make-ahead convenience, prepare the entire mixture (Steps 1 through 4) and store it, covered, in the refrigerator for up to 24 hours. Add an extra 1/4 cup of broth when mixing if preparing ahead.
  • To achieve the best crispy exterior, place the baking dish on the lower-middle rack during the final uncovered baking stage.
  • If you prefer a richer flavor, substitute half of the chicken broth with dry white wine when mixing the binder.

Nutrition

Find it online: https://yummagnet.com/best-sausage-stuffing-recipe-moist-crispy/