Sausage Stuffing Holiday Side (Ready-to-Print Version)

Savory blend of sausage, apples, bread & herbs baked to a crisp golden finish.

# What You’ll Need:

→ Meat

01 - 1 lb fresh breakfast sausage

→ Bread

02 - 12 cups day-old white bread cubes, cut into 1-inch cubes (approximately 1 standard loaf)

→ Produce

03 - 1 large onion, diced
04 - 3 celery ribs, diced
05 - 2 medium Honeycrisp apples, peeled, cored and diced
06 - 6 cloves garlic, minced

→ Dairy

07 - 4 tbsp unsalted butter
08 - 2 large eggs, lightly beaten

→ Broth and Seasoning

09 - 2 cups chicken broth
10 - 1 tbsp chicken bouillon powder
11 - 1 tsp poultry seasoning
12 - 1 tsp rubbed sage
13 - 1 tsp dried thyme
14 - ½ tsp salt
15 - ½ tsp freshly ground black pepper

# Step-by-Step Guide:

01 - Dry bread cubes overnight or briefly toast in a low-temperature oven. Dice onion, celery, and apples uniformly. Mince garlic. Lightly beat eggs in a separate bowl.
02 - In a large skillet over medium heat, cook sausage until no longer pink, breaking into bite-sized pieces. Transfer sausage to a large bowl, leaving rendered fat in skillet.
03 - Add butter to sausage drippings and sauté onion, celery, and apples for 6 to 8 minutes until softened and fragrant. Add garlic, cooking an additional 1 to 2 minutes without browning.
04 - Add sautéed mixture to bowl with sausage. Sprinkle poultry seasoning, sage, thyme, salt, and pepper. Add bread cubes and gently toss. Dissolve bouillon in broth, pour evenly over mixture, let stand 5 minutes. Fold in beaten eggs carefully.
05 - Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Spread stuffing evenly, cover with foil, and bake 30 minutes. Uncover and bake an additional 15 to 20 minutes until golden and crisp on top.
06 - Allow stuffing to rest at least 10 minutes to let flavors meld before serving. Garnish with fresh herbs if desired.

# Handy Tips:

01 - For best texture, use stale bread cubes dried overnight or toasted. Avoid overmixing after adding broth to retain bread structure.
02 - Stuffing can be assembled a day ahead and refrigerated. Bring to room temperature before baking and add broth if dry.

Go Back