Sausage Stuffing Holiday Side (Printer-Friendly Version)
Savory sausage, apples, and herbs combined with bread cubes for a warm holiday side dish.
# What You'll Need:
→ Meat
01 -
1 lb fresh breakfast sausage
→ Bread
02 -
12 cups day-old white bread cubes, cut into 1-inch pieces
→ Vegetables and Fruits
03 -
1 large onion, diced
04 -
3 celery ribs, diced
05 -
2 medium Honeycrisp apples, peeled, cored, and diced
06 -
4 cloves garlic, minced
→ Dairy
07 -
4 tablespoons unsalted butter
08 -
2 large eggs, lightly beaten
→ Liquids and Seasonings
09 -
2 cups chicken broth
10 -
1 tablespoon chicken bouillon powder
11 -
1 teaspoon poultry seasoning
12 -
1 teaspoon rubbed sage
13 -
1 teaspoon dried thyme
14 -
½ teaspoon salt
15 -
½ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Ensure bread cubes are dried overnight or toasted briefly in a low oven. Dice onion, celery, and apples evenly. Mince garlic and lightly beat eggs in a separate bowl.
02 -
In a large skillet over medium heat, cook breakfast sausage until fully browned, breaking into bite-size pieces. Transfer cooked sausage to a large mixing bowl, leaving fat in the skillet.
03 -
Add butter to the skillet with sausage drippings. Sauté onion, celery, and apples for 6 to 8 minutes until softened and fragrant. Stir in minced garlic and cook an additional 1 to 2 minutes without browning.
04 -
Add sautéed vegetables and apples to the bowl with sausage. Sprinkle poultry seasoning, sage, thyme, salt, and pepper. Gently fold in bread cubes until evenly mixed. Dissolve bouillon powder in chicken broth and pour over mixture. Let stand 5 minutes, then fold in beaten eggs thoroughly.
05 -
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and spread stuffing evenly. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until golden and crisp on top.
06 -
Allow stuffing to rest at room temperature for at least 10 minutes before serving to meld flavors and improve texture. Garnish as desired.
# Additional Tips:
01 -
Use stale or dried bread to ensure optimal texture and absorbency. Brown sausage well to develop depth of flavor. Avoid overmixing after adding liquids to maintain bread structure. Baking covered retains moisture; uncovering during last phase crisps the top.
02 -
This dish can be prepared a day ahead and refrigerated. Bring to room temperature before baking, adding extra broth if necessary. Leftovers freeze well for up to one month.