Description
Golden topped, moist centered sausage stuffing with fresh herbs, apple, and buttery richness. Easy to assemble, perfect for Thanksgiving, and make ahead friendly.
Ingredients
1 pound day-old bread, cubed or torn to make 10 cups
1 pound Italian sausage, crumbled or removed from casing
3/4 cup unsalted butter, 1.5 sticks
1 medium onion, chopped
4 celery stalks, chopped
1 medium apple, such as Honeycrisp, chopped
1–2 tablespoons fresh parsley, chopped
1–2 tablespoons fresh sage, chopped
1–2 tablespoons fresh thyme, chopped
1–2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
Black pepper to taste
2.5 cups chicken broth, divided
2 eggs
Instructions
1. Dry bread cubes naturally over a few days or bake at 250°F for about 1 hour, tossing occasionally, until dried but not browned. Let cool and place in a large mixing bowl.
2. Preheat oven to 350°F.
3. Cook sausage in a skillet over medium high heat until browned, about 8 minutes, then transfer to the bread bowl and drain excess fat.
4. In the same skillet, melt butter and sauté onion, celery, and apple for 10 to 12 minutes until softened and slightly browned. Stir in fresh herbs.
5. Add skillet mixture to the bowl with sausage and bread. Season with salt and pepper. Gradually add 1.25 cups broth, tossing gently to distribute moisture evenly.
6. In a separate bowl, whisk eggs with remaining 1.25 cups broth, then gradually add to stuffing mixture and toss again to combine.
7. Transfer to a greased 9×13 inch baking dish, spread evenly, and cover with foil. Bake for 45 minutes.
8. Remove foil and bake another 45 minutes until the top is browned. Let rest for 5 minutes before serving.
Notes
Use any bread you enjoy; brioche style or pre sliced loaves work well.
Do not skip the eggs; they help bind the stuffing and create the right texture.
Add broth slowly and evenly to avoid soggy or dry patches.
For extra flavor, leave browned bits in the skillet after cooking sausage.
Prepare ahead by baking covered for 45 minutes, then refrigerate and finish uncovered until hot and browned. It may take longer from cold.
Reheat leftovers by bringing to room temperature, covering with foil, and baking at 350°F for 30 minutes, then uncover for 15 minutes. Add a splash of broth if dry.
Skillet reheating works with added broth and butter; stir frequently.
Makes one 9×13 inch dish.
Prep time varies depending on bread drying method.
Total bake time is 90 minutes, 45 minutes covered and 45 minutes uncovered.
Ideal for holidays like Thanksgiving.
Best cooked outside the turkey for safety and texture.
Adapted from a Bon Appétit recipe.
Estimated nutrition per serving, about 1/8 of the pan: 413 calories, 25 g fat, 33 g carbohydrates, 14 g protein.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Thanksgiving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 413
- Fat: 25
- Carbohydrates: 33
- Protein: 14