A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sausage and Apple Stuffing

Author: charlotte Bothe

Sausage and Apple Stuffing Recipe

This recipe takes inspiration from the plethora of dried fruit, apple, and pork stuffing combinations out there. We decided to save ourselves a step by using bread that already includes dried fruit. The resulting stuffing is rich, hearty, and easy to put together for your holiday dinner.

At a glance

8 to 12 servings.


Choose your measure:

  • 1 pound fruited sourdough bread, or your favorite stuffing bread
  • 1 tablespoon vegetable oil
  • 1 pound pork sausage meat
  • 1 1/2 cup finely diced onion
  • 2 cups (4 large stalks) chopped celery
  • 2 cups peeled, cored, chopped (1/2" pieces) Granny Smith apples (or other tart baking apples; about 2 small apples)
  • 1/4 cup (4 tablespoons) melted unsalted butter
  • 1 cup chicken or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried parsley (or up to 1/4 cup chopped fresh parsley)
  • 3 large eggs, beaten


  1. Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9" x 13" pan.
  2. Place the bread cubes into a large bowl, and set aside.
  3. Heat the vegetable oil in a large frying pan over medium-high heat.
  4. Brown the sausage meat, breaking it up with a spoon until it's completely cooked through, about 8 to 10 minutes.
  5. Transfer the cooked sausage to the bowl with the bread cubes, leaving the hot fat in the pan. Toss the bread with the sausage until the two are evenly incorporated.
  6. Return the pan to the heat and add the onion, celery, and apple. Cook until the onions are translucent and everything has softened.
  7. Transfer the vegetable mixture to the bread cubes/sausage, stirring to incorporate.
  8. Stir in the butter, stock, salt, pepper, and parsley, mixing thoroughly.
  9. Stir in the beaten eggs. Transfer the stuffing to the prepared pan.
  10. Bake the stuffing for 50 to 60 minutes, until the top is crunchy and sizzling.
  11. Remove the stuffing from the oven. Allow it to cool for 5 to 10 minutes before serving.
  12. Yield: 8 to 12 servings.