I love this recipe because it balances rich, savory flavors with just a touch of freshness from the apple and herbs. I find it incredibly reliable for gatherings since it feeds a crowd and pairs beautifully with classic holiday mains. I also appreciate how it can be prepped in stages, which makes busy cooking days feel much more manageable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 pound day old bread cut/torn into pieces to make 10 cups (see note) ▢1 pound Italian sausage crumbled ▢3/4 cup unsalted butter (1.5 sticks) ▢1 medium onion chopped ▢4 sticks celery chopped ▢1 medium apple (I used Honeycrisp) chopped ▢1-2 tablespoons fresh parsley chopped finely ▢1-2 tablespoons fresh sage chopped finely ▢1-2 tablespoons fresh thyme chopped finely ▢1-2 tablespoons fresh rosemary chopped finely ▢1/2 teaspoon salt ▢Pepper to taste ▢2.5 cups chicken broth divided ▢2 eggs
Directions
I start by preparing the bread, cutting or tearing it into roughly 1-inch pieces. If I have time, I let it dry naturally for a couple of days, but when I need it sooner, I dry it in a 250F oven for about an hour, tossing occasionally, just until dry but not browned. Once cooled, I add the bread to a large bowl.
I heat the oven to 350F and cook the crumbled sausage in a large skillet over medium-high heat until browned. I transfer the sausage to the bowl with the bread and drain off excess fat while keeping the flavorful browned bits in the pan.
I melt the butter in the same skillet, then cook the onion, celery, and apple until soft and lightly golden. I stir in the fresh herbs, then add everything to the bowl with the bread and sausage.
I season with salt and pepper and slowly pour in half of the chicken broth, tossing gently so the bread absorbs it evenly. In a separate bowl, I whisk together the eggs and remaining broth, then gradually mix that into the stuffing.
I transfer the mixture to a greased 9×13 baking dish, cover it with foil, and bake for 45 minutes. After removing the foil, I bake it for another 45 minutes until the top is nicely browned. I let it rest briefly before serving.
Servings and Timing
I make this recipe to serve 8 people comfortably. Prep time takes about 20 minutes, cook time is 1 hour and 30 minutes, and the total time comes to roughly 1 hour and 50 minutes from start to finish.
Variations
I like to switch things up by using spicy Italian sausage for extra heat or adding dried cranberries for a sweet contrast. Sometimes I mix in chopped pecans for crunch or swap the apple for pear when that’s what I have on hand. I also enjoy using a mix of bread types for more texture.
Storage/Reheating
I store leftover stuffing in an airtight container in the refrigerator for up to four days. When reheating, I cover it loosely with foil and warm it in the oven at 325F until heated through. For smaller portions, I reheat it in the microwave with a splash of broth to keep it moist.
FAQs
Can I make this stuffing ahead of time?
I often assemble it a day ahead, cover it tightly, and refrigerate it until I’m ready to bake.
Do I have to use Italian sausage?
I usually prefer Italian sausage, but I’ve also made it with breakfast sausage with great results.
What type of bread works best?
I like sturdy bread such as sourdough or country-style loaves because they hold up well to the broth.
Can I freeze sausage stuffing?
I freeze it after baking, then thaw overnight in the refrigerator before reheating.
How do I keep stuffing from getting soggy?
I add the broth slowly and mix gently, making sure it absorbs evenly without pooling.
Can I cook this inside a turkey?
I prefer baking it separately for food safety and better texture.
What apples work well in this recipe?
I like Honeycrisp, but any firm, slightly sweet apple works nicely.
Can I make this recipe gluten-free?
I use gluten-free bread and double-check that the sausage and broth are gluten-free.
How do I get a crisp top?
I always uncover the dish for the final portion of baking to let the top brown.
Can I adjust the herbs?
I often tweak the herb amounts based on what I have, and it turns out great every time.
Conclusion
I consider this sausage stuffing a true holiday staple, full of comforting flavors and satisfying textures. I love how it brings everything I enjoy about a festive meal together in one dish, making it something I look forward to sharing year after year.
A classic holiday sausage stuffing made with savory Italian sausage, tender apples, buttery vegetables, and fresh herbs, baked until soft inside with a golden, crisp top.
Total Time:1 hour 50 minutes
Yield:8 servings
Ingredients
1 pound day-old bread, cut or torn into pieces (about 10 cups)
1 pound Italian sausage, crumbled
3/4 cup unsalted butter (1½ sticks)
1 medium onion, chopped
4 celery stalks, chopped
1 medium apple (such as Honeycrisp), chopped
1–2 tablespoons fresh parsley, finely chopped
1–2 tablespoons fresh sage, finely chopped
1–2 tablespoons fresh thyme, finely chopped
1–2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt
Black pepper, to taste
2½ cups chicken broth, divided
2 large eggs
Instructions
Prepare the bread by cutting or tearing it into 1-inch pieces. Dry it out at room temperature for 1–2 days, or bake at 250°F for about 1 hour, stirring occasionally, until dry but not browned. Place in a large bowl.
Preheat oven to 350°F (175°C).
In a large skillet over medium-high heat, cook the sausage until browned. Transfer sausage to the bowl with the bread and drain excess fat, leaving browned bits in the pan.
Melt butter in the same skillet. Add onion, celery, and apple and cook until soft and lightly golden.
Stir in parsley, sage, thyme, and rosemary, then transfer mixture to the bread and sausage bowl.
Season with salt and pepper. Pour in half of the chicken broth and gently toss to combine.
In a separate bowl, whisk together eggs and remaining broth. Gradually mix into the stuffing until evenly moistened.
Transfer mixture to a greased 9×13-inch baking dish and cover with foil.
Bake for 45 minutes, then remove foil and bake an additional 45 minutes until the top is golden and crisp.
Let rest briefly before serving.
Notes
Add broth slowly to avoid soggy stuffing.
Use sturdy bread like sourdough or country loaf for best texture.
Can be assembled a day ahead and baked when needed.
