Savory Sausage Stuffing Dish

This sausage stuffing has been a highlight of my family’s holiday meals for years, especially during chilly Thanksgiving dinners. Combining fresh breakfast sausage with dayold bread cubes, crisp celery, and sweet Honeycrisp apples, this dish brings a perfect balance of savory and sweet flavors baked into a golden, comforting side.

I first made this stuffing at my aunt’s house many years ago and was instantly hooked. Now, it’s the recipe my family requests whenever the leaves start to fall.

Ingredients

• One pound fresh breakfast sausage: choose good quality for flavor and fat content because this sets the savory tone
• Twelve cups dayold white bread cubes: stale bread works best to absorb moisture and hold texture cut into oneinch cubes for even cooking
• One large onion diced: adds sweetness and depth once sautéed
• Three celery ribs diced: brings subtle crunch and freshness
• Two medium Honeycrisp apples peeled cored and diced: these offer a crisp sweettart contrast that brightens the dish
• Four cloves garlic minced: for aromatic pungency ensure fresh garlic for the best flavor
• Four tablespoons unsalted butter: for sautéing and richness
• Two cups chicken broth: forms the moist base that binds everything together homemade is ideal but storebought works well
• One tablespoon chicken bouillon powder: enhances overall savory notes
• One teaspoon poultry seasoning: a classic blend that lifts the stuffing’s aroma
• One teaspoon rubbed sage: earthy and warm use dried or fresh if available
• One teaspoon dried thyme: subtle floral notes that tie ingredients together
• Half teaspoon salt: seasoned lightly to balance flavors
• Half teaspoon freshly ground black pepper: gives a mild bite without harshness
• Two large eggs lightly beaten: bind the mixture for a cohesive bake

Instructions

Prepare the Ingredients:

Begin by drying your bread cubes thoroughly by air drying overnight or placing them in a low oven for about 10 minutes. Dice your onion celery and apples evenly for consistent cooking. Mince the garlic finely and beat the eggs lightly in a small bowl so they’re ready to mix in later.

Brown the Sausage:

Heat a large skillet over medium heat and cook the breakfast sausage breaking it into bitesized pieces with a wooden spoon. Continue cooking until fully browned and no pink remains. Remove the sausage to a large mixing bowl but keep the rendered fat in the skillet as it will add great flavor in the next step.

Sauté the Vegetables and Apples:

Add the butter to the skillet with the sausage drippings and let it melt. Toss in the diced onion celery and apples. Cook over medium heat for six to eight minutes or until softened and fragrant. Add the minced garlic and stir for an additional one to two minutes being careful not to let it burn as that could add bitterness.

Combine and Season:

Transfer the sautéed vegetables and apples to the sausage bowl. Sprinkle in the poultry seasoning rubbed sage dried thyme salt and pepper. Add the bread cubes and fold gently to combine everything evenly. Dissolve the chicken bouillon powder in the chicken broth then pour it over the bread mixture allowing it to soak for about five minutes. Next fold in the beaten eggs just until everything is moistened but not mushy.

Bake the Stuffing:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease a large casserole dish approximately nine by thirteen inches. Evenly spread the stuffing mixture in the dish. Cover the dish tightly with aluminum foil and bake for thirty minutes. Remove the foil and bake uncovered for another fifteen to twenty minutes allowing the top to turn golden and slightly crisp.

Rest and Serve:

Let the stuffing rest for at least ten minutes before serving so the flavors deepen and the texture firms up making it easier to slice onto plates. Garnish with fresh herbs if desired for a pop of color and brightness.

The Honeycrisp apples are my favorite part they bring just the right level of sweetness and crunch that complements the savory sausage perfectly. I remember the first time I made this recipe, the aroma of apples cooking with sausage filled the house and instantly became a comforting marker for the holidays.

Storage Tips

This stuffing keeps well refrigerated for up to three days in an airtight container. When reheating, sprinkle a splash of broth on top and cover loosely with foil to preserve moisture in the oven. It also freezes beautifully for about a month. Make sure to cool completely before freezing and reheat from frozen by baking covered until warmed through.

Ingredient Substitutions

You can swap breakfast sausage for Italian sausage if you prefer a spicier or more herbaceous flavor profile. Sourdough or multigrain bread cubes add a nice tang or rustic texture if white bread is not available. Pears can be used instead of apples to deliver a milder fruit sweetness while still complementing the savory components.

Serving Suggestions

This sausage stuffing pairs beautifully with roasted turkey or chicken and bright vegetable sides such as steamed green beans or a crisp salad. For an extra festive touch, toss toasted pecans or dried cranberries on top before baking. Enjoy it with a chilled glass of sparkling apple cider or a light white wine like Riesling to balance the richness.

This sausage stuffing is a comforting holiday side that balances savory sausage with crisp, sweet Honeycrisp apples. Make it a day ahead to save time on the big meal.

Your Recipe Questions Answered

→ Why does my stuffing turn out mushy?

Mushy texture often results from excess liquid or insufficiently dried bread cubes. Ensure bread is dried overnight or toasted, and add broth gradually to maintain structure.

→ Can I prepare the dish ahead of time?

Yes. Combine ingredients and refrigerate overnight before baking. If baking cold, increase covered baking time by 10–15 minutes for thorough cooking.

→ How to fix stuffing if it’s too dry after baking?

Drizzle warm chicken broth over the top, cover loosely with foil, and bake an additional 5–10 minutes to restore moisture.

→ Is it safe to cook stuffing inside the turkey?

Yes, but ensure the stuffing reaches 165°F for food safety. Baking separately often achieves better texture and browning.

→ How can leftover stuffing be stored?

Cool completely and freeze in airtight containers for up to one month. Reheat covered in the oven with added broth for best results.