This Sausage, Apple and Herb Stuffing pairs toasted sourdough with a savory mix of sausage, onion, celery and fennel, brightened by crisp apples and fresh herbs. It’s a comforting, crowd-pleasing Thanksgiving side that’s easy to prepare ahead and full of flavor.
Why You’ll Love this Recipe
- Made from fresh, crusty bread rather than a boxed mix for a richer, homemade taste.
- Balanced sweet-and-savory flavor thanks to apples and sausage working together.
- Fresh herbs lift the dish and add classic Thanksgiving aroma.
- Can be assembled ahead of time to simplify holiday day cooking.
Ingredients You’ll Need
- Crusty bread: 8 cups whole wheat sourdough, cut into 1/2-inch cubes. Use artisan, sourdough, or French bread; avoid soft sandwich bread.
- Sausage: 1 lb turkey breakfast sausage (or your preferred sausage). For a vegetarian option, omit the sausage and add extra vegetables or plant-based crumbles.
- Butter: 4 tablespoons (or use olive oil as a substitute).
- Onion: 1 1/2 cups chopped (about one medium onion).
- Fennel bulb: 1 1/4 cups chopped (optional; substitute extra celery if you prefer).
- Celery: 1 cup chopped.
- Apples: 3 cups chopped, peeled honeycrisp (about 2 apples). Gala or Granny Smith also work well; pears can be used as an alternative.
- Garlic: 6 cloves, minced.
- Fresh sage: 3 tablespoons chopped.
- Fresh parsley: 1/3 cup chopped.
- Chicken broth: 1 1/2 cups (or vegetable broth).
- Apple cider: 1/4 cup (not apple cider vinegar). Substitute extra broth if unavailable.
- Egg: 1 large, lightly beaten to bind the stuffing.
- Salt and black pepper: 1/2 teaspoon each, or to taste.
Time, Yield and Notes
- Prep time: 20 mins
- Cook time: 45 mins
- Total time: About 1 hour 5 mins
- Servings: About 10 (one-tenth of the recipe per serving)
- Tip: Toasting the bread cubes first prevents the final dish from becoming overly soggy.
How to Make Sausage, Apple and Herb Stuffing
- Toast the bread cubes: Preheat the oven to 350°F (175°C). Spread the 1/2-inch bread cubes in a single layer on a large baking sheet and bake about 20 minutes until golden and dry. Let cool and transfer to a large mixing bowl.
- Brown the sausage: In a large skillet over medium-high heat, cook 1 lb of sausage, breaking it into small pieces with a wooden spoon, until browned and cooked through. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
- Sauté the vegetables and apples: Drain any excess grease from the skillet, then add 2 tablespoons of butter (or olive oil). Sauté the chopped onion, fennel and celery for about 7 minutes until softened and translucent. Add the chopped apples and minced garlic, cooking another 4–5 minutes until tender. Stir in the chopped sage, cook for one more minute, then remove from heat and stir in the chopped parsley.
- Combine and moisten: In the large bowl with the toasted bread cubes, combine the cooked sausage and sautéed vegetable-apple mixture. In a smaller bowl whisk together 1 1/2 cups chicken broth, 1/4 cup apple cider and 1 lightly beaten egg along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour this mixture over the bread and gently toss until evenly moistened. Add a splash more broth if the mixture appears dry.
- Bake the stuffing: Transfer the stuffing to a 13 x 9-inch casserole dish coated with cooking spray. Cover tightly and bake at 350°F for about 35 minutes. Remove the foil and bake an additional 10 minutes until the top is lightly browned and the center is set. Let rest a few minutes, then serve warm.
Prepping and Storage
Make ahead: Prepare the recipe through the assembly step the day before, but do not bake. Cover the baking dish tightly with foil and refrigerate. When ready to bake, let the dish sit at room temperature while the oven preheats and add about 10 extra minutes to the covered baking time to account for the chilled filling.
To store: Cool completely, then transfer to an airtight container or wrap tightly with foil. Refrigerate for up to 5 days. Reheat in the oven, on the stovetop, or in the microwave; add a little chicken broth if it seems dry.
To freeze: Freeze cooled stuffing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating and baking.
Nutrition (Approximate)
- Serving size: 1/10th of recipe
- Calories: ~267 kcal
- Carbohydrates: ~30.4 g
- Protein: ~13.8 g
- Fat: ~11.7 g (Saturated fat: ~3.1 g)
- Sodium: ~588 mg
- Fiber: ~5.3 g
- Sugar: ~7.2 g
Nutrition information is an estimate and should be used as a general guide.
More Thanksgiving Side Dish Ideas
- Bourbon Maple Pecan Sweet Potatoes
- Maple Glazed Butternut Squash and Brussels Sprouts
- Green Bean Casserole (lightened-up)
- 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 comment and rating below. I love seeing your versions—share your photos on Instagram using the hashtag #eatyourselfskinny to show how yours turned out!