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Comforting Sausage and Herb Stuffing with Apples

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A flavorful and textured stuffing featuring browned Italian sausage, caramelized Granny Smith apples, and fresh herbs. This recipe avoids soggy results by using toasted day-old bread and proper browning techniques for a crispy, golden finish.

Ingredients

Scale
  • 1 loaf (about 12-14 cups) day-old rustic bread, cubed (Sourdough or ciabatta)
  • 1 lb Italian sausage (mild or hot)
  • 2 large yellow onions, diced
  • 2 large Granny Smith apples, peeled and diced
  • 1/2 cup unsalted butter
  • 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 tsp black pepper
  • 1 tsp salt (adjust based on sausage saltiness)
  • 4 cups low-sodium chicken broth
  • 2 large eggs, beaten (optional)

Instructions

  1. Preheat oven to 350°F (175°C). If bread is not day-old, cube it and toast on a baking sheet for 10 minutes to dry out. Let cool completely.
  2. Heat a large skillet over medium-high heat. Add sausage and break it up with a wooden spoon. Cook until browned and crispy, about 8-10 minutes. Drain excess fat, leaving about 2 tablespoons.
  3. Add butter to the skillet with the sausage. Once melted, add diced onions and cook until softened and translucent, about 5 minutes.
  4. Add diced apples to the skillet and cook for another 5 minutes until they start to soften and turn slightly golden.
  5. Stir in sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the herbs.
  6. Transfer the sausage, onion, and apple mixture into a large mixing bowl with the dried bread cubes. Toss gently to distribute evenly.
  7. Pour chicken broth over the bread mixture. If using eggs, add them now. Toss again to coat every cube. Let sit for 5 minutes to absorb liquid.
  8. Transfer mixture to a greased 9×13 inch baking dish. Cover with foil and bake for 20 minutes.
  9. Remove foil and bake for another 10-15 minutes until the top is golden brown and crispy. Ensure internal temperature reaches 165°F (74°C).
  10. Let stuffing rest for 5-10 minutes before serving.

Notes

Use day-old bread or toast fresh bread to prevent sogginess. Do not overcrowd the skillet when browning sausage to ensure proper caramelization. Cook apples slightly to mellow their sharpness. If the top browns too quickly, tent loosely with foil. Leftovers can be refrigerated for 4 days or frozen for 3 months.

Nutrition

Keywords: stuffing recipe, sausage stuffing, apple stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing, herb stuffing, comfort food

Find it online: https://lunafeast.com/comforting-sausage-and-herb-stuffing-with-apples-5-easy-tips/