Sausage Stuffing Holiday Side

This sausage stuffing recipe captures the cozy essence of holiday gatherings with its blend of fresh breakfast sausage, crisp celery, sweet Honeycrisp apples, and hearty dayold bread cubes. Watering the bread with a rich broth seasoned precisely, and baking it to golden perfection offers a side dish that complements any festive main course beautifully. This recipe is straightforward enough for firsttimers and rewarding enough for seasoned cooks looking to bring a classic comfort to their table.

I first tried this stuffing at my aunt’s Thanksgiving table and it immediately became a requested staple at our family dinners. The mix of savory sausage and fruity apples is a quiet showstopper that never gets old.

Ingredients

• 1 pound fresh breakfast sausage: adds juicy, flavorful meatiness that browns beautifully
• 12 cups dayold white bread cubes: providing a sturdy base for soaking up rich flavors stale bread is best to avoid mushiness
• 1 large onion: diced for sweetness and depth of flavor
• 3 celery ribs: diced adding freshness and a slight crunch
• 2 medium Honeycrisp apples: peeled and diced to bring fruity brightness and moisture
• 4 cloves garlic: minced for aromatic punch that enhances the savory profile
• 4 tablespoons unsalted butter: used for sautéing to impart richness and help soften vegetables
• 2 cups chicken broth: combined with chicken bouillon powder for a savory liquid that moistens the stuffing without sogginess
• 1 tablespoon chicken bouillon powder: to intensify the broth’s flavor
• 1 teaspoon poultry seasoning: for a classic herb blend that elevates the dish
• 1 teaspoon rubbed sage: contributing earthy, slightly peppery notes
• 1 teaspoon dried thyme: for a subtle floral undertone
• Half teaspoon salt and half teaspoon freshly ground black pepper: balanced to season but not overpower
• 2 large eggs: lightly beaten to bind the ingredients gently and add richness

Instructions

Prepare the Ingredients:

Make sure your bread cubes have dried out completely by air drying overnight or baking at a low temperature to prevent sogginess. Dice onion, celery, and apples into uniform pieces to ensure even cooking. Mince garlic finely and lightly beat the eggs in a bowl ready for folding in later.

Brown the Sausage:

Heat a large skillet over medium heat and add the breakfast sausage. Break it into bite sized pieces as it cooks so it browns evenly and crisps slightly. Once fully cooked with no pink remaining, transfer the sausage to a large mixing bowl but leave the flavorful rendered fat in the skillet.

Sauté the Vegetables and Apples:

Add butter to the skillet with the sausage drippings and melt it gently. Sauté the diced onion, celery, and apples for about 6 to 8 minutes until they become soft and fragrant. Stir in the minced garlic and cook for an additional 1 to 2 minutes carefully so it doesn’t brown or burn.

Combine and Season:

Pour the sautéed vegetables and apples into the bowl with the sausage. Sprinkle in the poultry seasoning, rubbed sage, dried thyme, salt, and freshly ground black pepper. Add the bread cubes and combine gently so everything is evenly distributed without mashing the bread. Dissolve the chicken bouillon powder in the chicken broth and slowly pour it over the stuffing mixture, letting the bread absorb the liquid for about 5 minutes. Then fold in the beaten eggs gently to bind everything.

Bake the Stuffing:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease a large 9 by 13 inch baking dish. Spread the stuffing mixture into an even layer. Cover tightly with foil and bake for 30 minutes to let the flavors meld and keep the moisture in. Remove the foil and bake uncovered for another 15 to 20 minutes until the top is beautifully golden and slightly crisp.

Rest and Serve:

Allow the stuffing to rest for at least 10 minutes after baking. This step helps the flavors come together and makes serving tidier. If you like, sprinkle some fresh herbs on top for brightness and an extra touch.

My favorite ingredient has to be the Honeycrisp apples. Their crisp texture and natural sweetness add a refreshing contrast to the rich sausage and buttery bread. I remember one Thanksgiving when my youngest niece took one bite and declared it her favorite part of dinner, which still makes me smile every year.

Storage Tips

Store leftover stuffing in an airtight container in the refrigerator for up to four days. To reheat, cover and warm in a 350 degree oven until heated through. Adding a splash of broth before reheating helps restore moisture.

Ingredient Substitutions

If you prefer Italian sausage, it works well here with its herbal and garlic notes for a bolder flavor. Using sourdough or multigrain bread adds tanginess and texture, giving the stuffing a rustic twist. Pears can be a nice alternative to apples for a subtler sweetness.

Serving Suggestions

For extra layers of texture and contrast, try tossing in toasted pecans or dried cranberries just before baking. This dish pairs wonderfully with roasted turkey or ham and a crisp green salad dressed with citrus vinaigrette. A drizzle of browned butter over the finished stuffing adds irresistible richness.

Serve warm alongside your favorite roast and enjoy the comforting flavors. It always brings guests back for seconds.

Common Questions About Recipes

→ Why is my stuffing mushy?

Ensure bread cubes are fully dried before mixing and add broth gradually to keep the texture firm and avoid sogginess.

→ How can I make stuffing in advance?

Prepare all ingredients ahead and assemble before baking, or refrigerate the unbaked mixture overnight for convenience.

→ What if my stuffing is too dry after baking?

Drizzle warm broth over the top and cover with foil; bake a bit longer to restore moisture.

→ Can I cook stuffing inside the turkey?

Yes, but baking it separately ensures better texture and browning; if inside the bird, make sure it reaches 165°F for safety.

→ Can I freeze leftover stuffing?

Freeze cooled leftovers in airtight containers for up to one month; reheat covered with a splash of broth for best results.