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Best Savory Herb Stuffing with Sausage and Apple Recipe

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This savory herb stuffing with sausage and apple is the perfect balance of sweet and savory, with crispy edges and a tender, moist interior. It’s a crowd-pleasing side dish that disappears first from the table, ideal for Thanksgiving, Christmas, or any fall gathering.

Ingredients

Scale
  • 1 loaf (about 12–14 ounces) sourdough or French bread, cut into 1-inch cubes and left out to stale overnight
  • 2 tablespoons unsalted butter, melted
  • 1 pound sweet Italian sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 large Honeycrisp or Fuji apple, peeled, cored, and diced into ½-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 ½ to 2 cups low-sodium chicken or turkey stock
  • 1 large egg, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish)
  • Extra fresh sage leaves for frying (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. Grease your 9×13-inch baking dish with a little butter or non-stick spray.
  2. If your bread isn’t stale, spread the cubes on a baking sheet and bake for 10-12 minutes, until dry but not browned. Toss them with the 2 tablespoons of melted butter while they’re still warm. Set aside to cool slightly.
  3. In your large skillet over medium-high heat, add the sausage. Break it up with your spoon as it cooks. You want it browned and crumbly, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  4. Reduce the heat to medium. Add the 4 tablespoons of butter to the pan with the drippings. Once melted, add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
  5. Toss in the diced apple and minced garlic. Cook for another 2-3 minutes, just until the apple starts to soften at the edges. Stir in all the chopped herbs (sage, rosemary, thyme), salt, pepper, and red pepper flakes if using. Cook for one more minute until fragrant.
  6. Transfer the vegetable mixture to your large mixing bowl. Add the cooked sausage and the buttered bread cubes. Toss everything gently to combine.
  7. In a small bowl or measuring cup, whisk together the beaten egg and 1 ½ cups of stock. Pour this over the bread mixture. Toss gently again. The bread should be moist but not swimming. If it looks dry, add the remaining ½ cup of stock.
  8. Spoon the mixture into your prepared dish and spread it into an even layer. Don’t press it down too hard.
  9. Cover the dish tightly with foil and bake for 30 minutes.
  10. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Notes

Don’t skip staling the bread; fresh bread turns to glue. The egg is non-negotiable for perfect texture. Start with 1 ½ cups of stock and add more if needed. For extra crispy edges, broil for the last 2-3 minutes after removing foil. Leftovers keep in the fridge for up to 4 days and freeze beautifully.

Nutrition

Keywords: stuffing, savory herb stuffing, sausage stuffing, apple stuffing, Thanksgiving stuffing, holiday side dish, sourdough stuffing

Find it online: https://flurpchef.com/best-savory-herb-stuffing-with-sausage-and-apple-recipe/