Sausage, Apple & Sage Stuffing
This sausage and apple stuffing is made with Challah bread, flavored with sage, and bakes up wonderfully moist with a crisp top and crisp corners.
Are you getting prepped for Thanksgiving yet? I finally sat down and made some headway on a menu yesterday, and I’m already craving a pile of mashed potatoes and stuffing. Do you have a traditional stuffing recipe that you use over and over again? I typically serve a sausage stuffing and a traditional bread stuffing so that everyone is happy. I am incredibly partial to sausage stuffings and have made a couple that I love over the years (see: Sausage Cornbread Stuffing and Sausage, Fig & Cranberry Stuffing). I was ready for a new spin this year and paired sausage with apple and sage, used challah bread, and it was every bit as amazing as I’d hoped it would be.
This will be the third year that we host Thanksgiving and I’ve gotten into a pretty good groove over the last couple of years with planning and prep work. Getting the menu hammered out a couple of weeks in advance is a huge help, which means I can move on to my grocery list and making my prep lists.
I usually start on Monday or Tuesday of Thanksgiving week and begin prepping and assembling as many dishes as possible so that Thanksgiving day can be as relaxed as possible. I usually break up the stuffing prep by drying out the bread on Tuesday night, assembling the entire dish on Wednesday, then refrigerating it so I just need to pop it in the oven on Thursday. Working ahead is definitely the key to an efficient, easy and relaxed Thanksgiving day!
If you’re looking for a new stuffing recipe for Thanksgiving, give this sausage, apple and sage version a try. The flavors are abundant, the rich challah pairs wonderfully, and I guarantee you won’t be able to have just one helping.
Countdown to Thanksgiving is officially on!
Sausage & Apple Stuffing
- 1 loaf Challah bread, cut into ¾-inch cubes
- 1½ pounds (680.39 g) ground Italian sausage, mild or sweet
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 2 apples, any variety, peeled, cored and finely diced
- 1½ teaspoons (1.5 teaspoons) dried sage
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) ground black pepper
- ½ cup (60.61 g) dried cranberries
- 2 cups (480 ml) chicken stock
- ¼ cup (56.75 g) unsalted butter, melted
- 2 egg, lightly beaten
- Spread the bread cubes into a single layer on rimmed baking sheets and allow to dry overnight, uncovered.
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish. Place the dried bread cubes into a large bowl.
- In a large skillet over medium heat, cook the sausage, breaking it apart as it cooks, until completely browned. Remove the sausage with a slotted spoon to the bowl with the bread cubes.
- In the same skillet, add the onion, celery and apple, and cook over medium heat until the onion is translucent and the celery and apple are softened, about 5 minutes. Remove from the heat and add to the bowl with the sausage and bread and stir to combine. Add the sage, salt, pepper and cranberries, and stir to thoroughly combine. Add the chicken broth and melted butter and stir until the mixture is evenly moistened. Add the eggs and gently stir into stuffing mixture until completely combined.
- Transfer the stuffing to the greased baking dish and press into an even layer. Cover with foil and bake for 45 minutes. Remove the foil, increase the oven temperature to 375 degrees F and bake for an additional 10 to 15 minutes, until browned and crisp. Let sit for 10 minutes then serve. Leftovers can be refrigerated in an airtight container for up to 4 days.