Italian Sausage and Apple Stuffing

This Italian Sausage and Apple Stuffing is warm, savory, and just a little sweet.

You get crispy bread on top, juicy sausage, soft apples, and lots of buttery herbs in every bite.

It makes a great holiday side, but it is simple enough for a cozy Sunday dinner too.

Servings: 8
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes

Why I Love This Recipe

Stuffing has always been one of those dishes that makes the whole kitchen smell like a special dinner is coming. I love the moment the sausage, onion, celery, apples, and herbs start cooking together. Before the stuffing even reaches the oven, the kitchen smells amazing.

I started adding apples because traditional sausage stuffing can feel very rich. Apples give it little bites of fresh sweetness without turning the stuffing into a sweet dish.

Here is what keeps me coming back to this version:

Sweet and savory balance: Apple cuts through the rich sausage and butter.
Lots of texture: The middle stays soft while the top gets golden and crisp.
Plenty of herbs: Sage, thyme, and parsley give it that classic stuffing flavor.
Simple ingredients: Everything is easy to find at a regular grocery store.
Great for holidays: You can prepare most of it ahead of time.

What You’ll Need

12 cups day-old French or Italian bread, cut into 1-inch cubes
1 pound mild Italian sausage, casings removed
6 tablespoons unsalted butter, divided
1 medium onion, diced, about 1 1/2 cups
3 celery stalks, diced, about 1 1/2 cups
2 medium Honeycrisp apples, cored and diced, about 2 cups
3 garlic cloves, minced
2 teaspoons chopped fresh sage
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 cups low-sodium chicken broth
2 large eggs, beaten
1/3 cup chopped fresh parsley

Recipe and Instructions

Step 1: Dry the Bread

Heat the oven to 350°F (175°C). Spread 12 cups of 1-inch bread cubes in one layer on a large baking sheet. Bake for 10 to 15 minutes, stirring once, until the bread feels dry but is not deeply browned. Transfer the dried bread cubes to a large mixing bowl.

Step 2: Brown the Sausage

Place a large skillet over medium heat. Add 1 pound mild Italian sausage with the casings removed. Cook for 7 to 9 minutes, breaking it into small crumbles with a wooden spoon. The sausage should be browned with no pink left. Transfer the browned sausage to the bowl with the dried bread.

Step 3: Cook the Vegetables and Apples

Keep the skillet over medium heat. Add 4 tablespoons unsalted butter. Once melted, add 1 medium diced onion, about 1 1/2 cups, and 3 diced celery stalks, about 1 1/2 cups. Cook for 5 minutes.

Add 2 cored and diced Honeycrisp apples, about 2 cups, and cook for another 4 to 5 minutes. The onion should be soft, and the apples should be tender but still hold their shape.

Step 4: Add the Herbs and Seasoning

Stir 3 minced garlic cloves, 2 teaspoons chopped fresh sage, 1 teaspoon fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper into the apple mixture. Cook for 1 minute, just until the garlic and herbs smell fragrant.

Step 5: Mix the Stuffing

Add the cooked apple and vegetable mixture to the large bowl holding the 12 cups dried bread cubes and 1 pound browned Italian sausage. Add 1/3 cup chopped fresh parsley.

In a separate bowl, whisk 2 large eggs with 2 1/2 cups low-sodium chicken broth. Slowly pour this mixture over the stuffing while gently tossing. Mix until the bread is evenly moist but not crushed.

Step 6: Fill the Baking Dish

Use 1 tablespoon of the remaining unsalted butter to grease a 9-by-13-inch baking dish. Spoon the mixed stuffing into the dish. Spread it evenly without packing it down. Cut the final 1 tablespoon unsalted butter into small pieces and scatter them over the top.

Step 7: Bake and Serve

Cover the baking dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the center is hot and the top is crisp and golden. For food safety, the center should reach 165°F (74°C).

Spoon the finished stuffing into a round serving bowl and serve warm.

Why This Recipe Works (Quick Science)

Dry bread is important because it can soak up the broth, eggs, butter, and flavorful juices without quickly turning to mush.

The eggs help hold the stuffing together as they cook. The broth adds moisture, while sausage and butter add richness. Apples bring moisture and a little sweetness, which balances the salty sausage.

Covering the stuffing first keeps the middle moist. Removing the foil near the end lets moisture escape, helping the bread on top turn brown and crisp.

Pro Tips

Use dry bread. Fresh, soft bread can make the stuffing soggy.
Do not overcook the apples. You want small apple pieces in the finished stuffing, not applesauce.
Pour in the broth slowly. Toss as you pour so one area does not become soaked.
Don’t pack the baking dish. A loose layer gives you more crisp edges.
Check the center. Because this stuffing contains eggs and sausage, cook the center to 165°F (74°C).

Tools You’ll Need

Large baking sheet
Large skillet
Wooden spoon
Large mixing bowl
Small mixing bowl
Whisk
9-by-13-inch baking dish
Aluminum foil
Chef’s knife
Cutting board
Measuring cups and spoons
Instant-read thermometer
Round serving bowl

Substitutions and Variations

Bread: Sourdough, French bread, or Italian bread all work well.
Apples: Try Fuji, Pink Lady, or Granny Smith instead of Honeycrisp.
Sausage: Sweet Italian sausage works well in place of mild sausage. Hot Italian sausage adds more heat.
Broth: Turkey broth can replace chicken broth.
Herbs: If using dried herbs, use about one-third as much as fresh herbs.
Extra crunch: Add 3/4 cup chopped toasted pecans or walnuts.
A little sweeter: Add 1/2 cup dried cranberries.

Make Ahead Tips

You can dry the bread 1 to 2 days ahead and keep it in an airtight container once completely cool.

You can also brown the sausage and cook the apple mixture one day ahead. Refrigerate them in separate covered containers. For the best texture, mix in the broth and eggs shortly before baking.

Common Mistakes

Using fresh bread: It absorbs liquid too quickly and may become mushy.
Cutting uneven pieces: Similar-sized bread and apple pieces cook more evenly.
Adding too much liquid: The bread should be moist, not swimming in broth.
Packing the stuffing tightly: This can leave you with a heavy, dense center.
Skipping the uncovered bake: Those last 15 to 20 minutes create the crispy golden top.
Overcooking the apples: Cook them only until they begin to soften.

What to Serve With

This stuffing goes especially well with:

Roast turkey
Roast chicken
Pork tenderloin
Glazed ham
Green beans
Roasted Brussels sprouts
Mashed potatoes
Cranberry sauce
Simple green salad
Turkey or chicken gravy

Macros Information

Approximate nutrition per serving, based on 8 servings:

Calories: 480
Protein: 18 g
Carbohydrates: 46 g
Fat: 25 g
Fiber: 4 g
Sugar: 9 g

These are estimates. The exact numbers will change based on the bread, sausage, broth, and other brands you use.

Leftovers and Storage

Let leftovers cool, then place them in an airtight container. Refrigerate for up to 3 to 4 days.

For a crispy top, reheat stuffing in a covered baking dish at 350°F (175°C) until hot, then uncover it for the last few minutes. Reheat leftovers to 165°F (74°C).

You can also freeze cooked stuffing for up to 3 months. Thaw it overnight in the refrigerator before reheating.

FAQ

Q: What apples are best for sausage stuffing?

A: Honeycrisp works very well because it is sweet, a little tart, and stays firm when cooked. Granny Smith is a good choice if you want more tart flavor.

Q: Can I use fresh bread?

A: You can, but dry it in the oven first. Dry bread absorbs the flavorful liquid without becoming as mushy.

Q: How wet should stuffing be before baking?

A: It should feel evenly moist, but you should not see liquid pooling in the bottom of the bowl.

Q: Can I make this without sausage?

A: Yes. Leave out the sausage and add extra mushrooms, celery, or apples. You may also want a little more salt and butter for flavor.

Q: Can I stuff this inside a turkey?

A: Baking it separately is simpler and makes it easier to get a crisp top and confirm that the stuffing reaches a safe 165°F (74°C).

Q: Why is my stuffing dry?

A: The bread may have needed more broth, or the stuffing may have baked too long. Different breads absorb different amounts of liquid.

Q: Why did my stuffing turn mushy?

A: Fresh bread, too much broth, or heavy mixing can cause a soft, mushy texture. Start with dried bread and toss everything gently.

Final Thoughts

Italian sausage, sweet apple, buttery bread, and fresh herbs make this stuffing feel extra cozy without making it complicated. The crispy top may be my favorite part, but those little apple and sausage bites are close behind.

Make a warm bowl for your next holiday meal or Sunday dinner, then leave a comment and share how yours turned out or any questions you had along the way.