Sausage Stuffing with Apple and Herbs

This Sausage, Apple and Herb Stuffing combines toasted sourdough with a fragrant mix of sweet apples, savory sausage, onion, celery and fennel, plus fresh herbs. It’s an ideal Thanksgiving side that balances sweet and savory and is sure to please the whole family.

I love a memorable Thanksgiving side, and this stuffing recipe has been a favorite at our table for years. Cubes of toasted whole wheat sourdough are combined with browned sausage, sautéed onion, celery and fennel, chopped apples and fresh herbs for a homemade dish that far outshines any boxed stuffing. The combination of savory and slightly sweet elements makes this recipe a crowd-pleaser—and it’s easy to prepare ahead, which is a huge help when you’re juggling a holiday meal.

Why You’ll Love this Recipe

• Made with fresh-baked bread and high-quality ingredients for superior flavor.
• More satisfying and flavorful than store-bought boxed stuffing.
• The sweet apples complement the savory sausage for a balanced taste.
• Can be prepared ahead of time to simplify holiday meal planning.

Ingredients You’ll Need

• 8 cups whole wheat sourdough bread, cut into 1/2-inch cubes (or use artisan/french bread; avoid soft sandwich bread)
• 1 lb turkey breakfast sausage (or your preferred sausage; omit for a vegetarian version)
• 4 tablespoons butter (or olive oil)
• 1 1/2 cups onion, chopped (about 1 medium onion)
• 1 1/4 cups fennel bulb, chopped (optional—substitute extra celery if you prefer)
• 1 cup celery, chopped
• 3 cups chopped Honeycrisp apple (about 2 apples; Gala or Granny Smith also work)
• 6 garlic cloves, minced
• 3 tablespoons fresh sage, chopped (fresh herbs taste best)
• 1/3 cup fresh parsley, chopped
• 1 1/2 cups chicken broth (or vegetable broth)
• 1/4 cup apple cider (not apple cider vinegar; substitute extra broth if needed)
• 1 large egg, lightly beaten
• 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste

How to Make Apple Sausage Stuffing

1. Toast the bread: Preheat the oven to 350°F (175°C). Cut the bread into 1/2-inch cubes and spread in a single layer on a baking sheet. Bake about 20 minutes until golden and slightly dried—this prevents the stuffing from becoming overly soggy.
2. Brown the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon until browned and cooked through. Transfer the cooked sausage to a paper-towel-lined plate to drain excess fat.
3. Sauté the vegetables: Drain most of the sausage fat from the pan and add 2 tablespoons of butter or olive oil. Sauté onion, fennel and celery for about 7 minutes until they begin to soften. Stir in the chopped apples and garlic, cooking another 4–5 minutes until tender. Add the sage, cook one minute more, then remove from heat and stir in the parsley.
4. Combine everything: In a large bowl, combine the toasted bread cubes, cooked sausage and the sautéed vegetable-apple mixture. In a separate bowl, whisk together the chicken broth, apple cider and lightly beaten egg, then add salt and pepper. Pour the liquid over the bread mixture and toss gently to moisten. Add a little more broth if the mixture seems dry.
5. Bake: Transfer the stuffing to a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350°F for about 35 minutes. Remove the foil and bake an additional 10 minutes until the top is golden and set. Serve warm.

Prepping and Storage

To make ahead: Assemble the stuffing as directed but do not bake. Cover tightly with foil and refrigerate overnight. When ready to bake, let the dish sit at room temperature while the oven preheats, then bake; add an extra 10 minutes to the covered bake time if baking straight from the refrigerator.

To store: Cool the stuffing completely, then store in an airtight container or wrapped tightly in foil in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, and add a splash of broth if it has dried out.

To freeze: Freeze cooled stuffing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Thanksgiving Side Dishes

• Bourbon Maple Pecan Sweet Potatoes
• Maple Glazed Butternut Squash and Brussels Sprouts
• Lightened-Up Green Bean Casserole
• Easy Mashed Cauliflower
• Pomegranate Glazed Brussels Sprouts
• Holiday Glazed Acorn Squash with Pomegranates and Toasted Pine Nuts

If you try this Sausage, Apple and Herb Stuffing and enjoy it, please leave a rating and comment below—your feedback helps others find the recipe and lets me know what worked well for you.