This easy Sausage and Apple Stuffing is made with toasted sourdough bread, savory turkey sausage, crisp apples, onion, celery, fennel and fresh herbs. The perfect sweet and savory Thanksgiving stuffing recipe that can easily be made ahead of time!
This Sausage and Apple Stuffing recipe has been a favorite on our Thanksgiving table for years! Toasted sourdough bread is tossed with savory turkey sausage, sweet apples, sautéed onion, celery and fennel along with fresh sage and parsley for the perfect combination of sweet and savory flavors.
Homemade stuffing is so much better than anything from a box, and this recipe can easily be assembled ahead of time to make Thanksgiving dinner even easier. Serve it alongside turkey with my healthy mashed potatoes and healthy green bean casserole for the ultimate holiday meal!
Why You’ll Love This
- Sweet and savory – savory sausage, fresh herbs and toasted sourdough pair perfectly with sweet, crisp apples.
- Perfect for Thanksgiving – a classic holiday side dish that pairs beautifully with turkey, mashed potatoes and all your favorite Thanksgiving sides.
- Easy to make ahead – assemble the stuffing the day before, refrigerate and simply bake when you’re ready to serve.
- Fresh ingredients – this homemade stuffing is packed with apples, onion, celery, fennel and fresh herbs for tons of flavor and texture.
- Crowd favorite – it makes a generous 9×13-inch casserole, perfect for serving family and friends during the holidays.
Sausage and Apple Stuffing Ingredients
- crusty bread – I really like to use a crusty bread for this stuffing so I used a whole wheat sourdough bread I purchased from my local bakery. You could also use artisan or french bread, just make sure to avoid soft sandwich bread in this stuffing.
- sausage – I used lean turkey breakfast sausage, but any type of sausage will work in this recipe or you can leave it out completely for a meatless dish. I have made this before using apple sausage and it was delicious!
- onion – you’ll need one white or yellow onion for this.
- celery – I truly don’t think you can have stuffing without celery! Pairs so well with the onion and fennel.
- fennel bulb – I really think this adds a unique flavor to this stuffing, but if you are not a fan of fennel, feel free to substitute extra chopped celery.
- apples – I suggest using crisp apples like honeycrisp, gala or granny smith apples as they tend to hold up well in this stuffing without getting mushy, but any type of apple will work or you could even use chopped pears.
- garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
- butter – we aren’t using as much butter as most stuffing recipes use, but I find it really makes a difference! You could also use olive oil or even sauté the veggies in the leftover drippings from the sausage.
- fresh herbs – I added a mixture of fresh sage and parsley to this stuffing, but you could also add in some fresh thyme and rosemary. Fresh is definitely best in this recipe!
- chicken broth – feel free to use chicken broth, vegetable broth or any stocks you have on hand.
- apple cider – we are using apple cider, NOT apple cider vinegar! This adds additional sweetness to the stuffing, but if you don’t have any on hand, feel free to substitute extra chicken broth.
- egg – helps to bind everything together.
- salt + black pepper
How to Make Apple Sausage Stuffing
- Toast the bread. Cut the sourdough bread into 1-inch cubes and spread them in an even layer on a large baking sheet. Bake at 350°F for 15 to 20 minutes, tossing halfway through, until lightly toasted and dried out.
- Cook the sausage. While the bread is toasting, heat a large skillet over medium heat. Add the turkey sausage and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Transfer the sausage to a plate and set aside.
- Sauté the vegetables and apples. In the same skillet, melt the butter and add the onion, celery and fennel. Cook until softened, about 5 minutes. Add the chopped apples, fresh sage, parsley, salt and pepper and continue cooking for another 5 minutes.
- Combine everything. Add the toasted bread cubes and cooked sausage to a large bowl along with the sautéed apple and vegetable mixture. Whisk together the chicken broth, apple cider and egg, then pour over the stuffing. Gently toss until everything is evenly coated.
- Bake the stuffing. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crisp.
- Serve. Let the stuffing rest for about 5 minutes before serving. Garnish with additional fresh sage or parsley, if desired, and enjoy!
Best Bread for Stuffing
For the best texture, use a sturdy, crusty bread that will soak up all the flavorful broth without becoming mushy. I love using whole wheat sourdough, but French bread, Italian bread or a rustic artisan loaf all work well.
The key is to toast the bread cubes before assembling the stuffing. This dries them out so they can absorb the chicken broth, apple cider and all those delicious flavors while still maintaining their texture. Avoid soft sandwich bread, which can become too soggy.
Frequently Asked Questions
I use lean turkey breakfast sausage to keep this stuffing a little lighter, but pork sausage, chicken sausage or Italian sausage will all work. You could even use apple chicken sausage for even more sweet and savory flavor.
Crisp, firm apples such as Honeycrisp, Granny Smith, Gala or Pink Lady work best because they hold their shape while baking and don’t become mushy. Honeycrisp is my personal favorite because it adds the perfect amount of sweetness.
Yes! Assemble the stuffing as directed without baking, cover the baking dish tightly with foil and refrigerate overnight. When you’re ready to bake, let the dish sit at room temperature while the oven preheats, then bake as directed, adding about 10 extra minutes as needed.
Toasting dries out the bread so it can absorb the broth, apple cider and flavors from the sausage and vegetables without becoming overly soggy. This gives the stuffing a tender center with a delicious golden, slightly crisp top.
Absolutely. Simply leave out the sausage and use vegetable broth instead of chicken broth for a meatless version. You may want to add a little extra butter or olive oil when sautéing the vegetables for additional flavor.
Make Ahead Instructions
One of the best things about this sausage and apple stuffing is that you can easily prep it ahead of time, which is especially helpful for Thanksgiving! Assemble the stuffing completely as directed, but do not bake it. Cover the baking dish tightly with foil and refrigerate for up to 24 hours.
When ready to bake, remove the stuffing from the refrigerator while the oven preheats to 350°F. Bake covered as directed, adding about 5 to 10 extra minutes to the cooking time if needed since the stuffing will be cold. Remove the foil for the last 15 to 20 minutes so the top gets golden and slightly crisp.
More Thanksgiving Side Dishes
- Bourbon Maple Pecan Sweet Potatoes
- Maple Glazed Squash and Brussels Sprouts
- Green Bean Casserole
- Easy Mashed Cauliflower
- Pomegranate Glazed Brussels Sprouts
- Holiday Glazed Acorn Squash
Hope you all enjoy this Sausage and Apple Stuffing and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sausage and Apple Stuffing
Ingredients
- 8 cups whole wheat sourdough bread, 1/2-inch cubes
- 1 lb turkey breakfast sausage, or sausage you like best
- 4 Tbsp butter
- 1 1/2 cups onion, chopped
- 1 1/4 cups fennel bulb, chopped
- 1 cup celery, chopped
- 3 cups chopped, peeled Honeycrisp apple (about 2 apples)
- 6 garlic cloves, minced
- 3 Tbsp fresh sage, chopped
- 1/3 cup fresh parsley, chopped
- 1 1/2 cups chicken broth
- 1/4 cup apple cider, not apple cider vinegar
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Toast the bread. Cut the sourdough bread into 1-inch cubes and spread them in an even layer on a large baking sheet. Bake at 350°F for 15 to 20 minutes, tossing halfway through, until lightly toasted and dried out.
- Cook the sausage. While the bread is toasting, heat a large skillet over medium heat. Add the turkey sausage and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Transfer the sausage to a plate and set aside.
- Sauté the vegetables and apples. In the same skillet, melt the butter and add the onion, celery and fennel. Cook until softened, about 5 minutes. Add the chopped apples, fresh sage, parsley, salt and pepper and continue cooking for another 5 minutes.
- Combine everything. Add the toasted bread cubes and cooked sausage to a large bowl along with the sautéed apple and vegetable mixture. Whisk together the chicken broth, apple cider and egg, then pour over the stuffing. Gently toss until everything is evenly coated.
- Bake the stuffing. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake at 350°F for 30 minutes, then remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crisp.
- Serve. Let the stuffing rest for about 5 minutes before serving. Garnish with additional fresh sage or parsley, if desired, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for many Thanksgivings and it does not dissapoint!
The savory flavors and textures of the sausaue, celery, and sage brought to this classic stuffing recipe will want you having it no other way
Happy Thanksgiving Kelly! Your stuffing recipe sounds wonderful! It’s similar to how I make my usual stuffing, however, instead of apples, I saute some crasins in about a Tbls of butter or chicken stock/broth to soften them up (about 5 min). Then I add about 1/2 c chopped pecans to the pan & saute just long enough to barely toast but bring out the nutty flavor. I’m going to follow your recipe today & am sure we’ll love the apples in place of the crasins & nuts. We have to be careful with any nuts & be aware of guests who may have any nut allergy! Thanks for your delicious sounding stuffing recipe! I gave it 5 stars since I’m pretty certain it’s going to more than delicious!!
This recipe is delicious! I have been making this for every special occasion , it has definitely become a staple in our home. Sometimes I swap out the Italian sausage for breakfast sausage to shake things up! Thank you for this!
Hi Kelly, my husband is a StoveTop LOVER (I think it takes him back to his childhood). My mom and sister swear I’ve made a stuffing similar to yours in the past that they are dying to eat again (unfortunately, I cannot recall making this and cannot find a saved recipe anywhere). I am trying to please both parties, so I come to you with a question: Do you think i can make this recipe using StoveTop Chicken or Turkey stuffing instead of baking the bread cubes (your whole step 2), and still have it taste good? Thank you.
Hi Norma! I think that would work fine! I would suggest using the Stove Top Traditional Sage stuffing as they have similar flavors, but I’m sure any of them would work. Also you may need two boxes, it’s been a while since I made Stove Top stuffing so I’m not exactly sure how much it yields 🙂 Please let me know how this turns out!!
This sounds amazing……have u tried it stuffed in the turkey instead of in a casserole dish? Just curious cuz I’m a “stuffing-IN-the-bird ” girl! Lol
Thanks!
No I haven’t tried that, but I’m sure it would taste amazing and incredibly moist! 🙂
This is an awesome recipe. Little bit different combination. Are you a recipe tester to make such delicious dishes? Looks so tasty. I’m in a hurry to try this out.