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1 h 10 min
|
intermediate
This cozy sausage stuffing is savory, a little bit sweet from Honeycrisp apples, and loaded with classic holiday flavor.
It bakes up golden on top with a tender, moist center that never turns out dry or bland.
Make it as a must-have Thanksgiving side, a Christmas dinner favorite, or a comforting weekend roast companion.
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Preheat your oven to 350°F and grease a 9x13 baking dish with butter or nonstick spray.
If your bread feels very soft, spread the cubes on a sheet pan to dry while you cook.
Set a large skillet over medium heat and add the breakfast sausage, breaking it into small chunks with a spoon.
Cook, stirring often, until the sausage is browned and cooked through, about 8 to 10 minutes.
Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the drippings in the skillet.
Add the butter to the same skillet and let it melt over medium heat.
Stir in the onion and celery and cook until softened and lightly golden, about 7 to 9 minutes.
Add the diced apples and cook until they just begin to soften, about 3 more minutes.
Stir in the minced garlic, poultry seasoning, sage, thyme, salt, and pepper and cook for 1 minute.
Scrape the vegetable mixture into the bowl with the sausage.
Add the bread cubes to the bowl with the sausage and vegetables and toss gently to combine.
In a medium bowl, whisk together the eggs, chicken broth, and chicken bouillon until the bouillon is dissolved.
Pour about three quarters of the egg mixture over the bread and sausage and toss until everything is evenly moistened.
Add more liquid as needed until the bread feels moist but not soggy, stopping if liquid starts to pool.
Let the stuffing sit for 5 to 10 minutes so the bread absorbs more moisture.
Spread the stuffing evenly in the prepared baking dish, pressing it in gently without compacting it too much.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake until the top is golden and the center is hot, about 20 minutes.
Check that the center reaches at least 165°F for food safety, especially if you plan to stuff a turkey later.
Let the stuffing rest for at least 10 minutes before serving so it sets and slices more neatly.
Serve warm straight from the dish with your favorite holiday mains and plenty of gravy.
| Energy | 411 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 22 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This sausage stuffing brings savory comfort to any holiday plate and happily sits beside turkey, ham, or roasted chicken.
For extra flair, stir in toasted pecans or dried cranberries, or drizzle with brown butter right before serving.
Leftovers make an amazing base for a next-day breakfast hash topped with runny eggs.
These main dishes are a great match for this recipe.
Cathy, New York: I followed this pretty closely, but it came out oddly salty and kind of mushy in the middle even after the extra bake time. I think the bouillon plus sausage drippings was too much for us, and my bread probably needed way more drying first 😕🍞
: Sorry it skewed salty and soft, Cathy. Next time try draining off most of the sausage fat and skip the bouillon or use unsalted/low-sodium broth, and make sure the bread is really dried (toast the cubes at 300°F for 15 to 20 minutes) before mixing.
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