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Sausage and Apple Stuffing

Sausage and apple stuffing combines browned pork sausage, diced apple, sage, and thyme with dried bread cubes. Baked covered and then uncovered, it has a moist center and crisp top.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Resting time 10 minutes
Total Time 1 hour 31 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick
  • 1 lb pork sausage bulk
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 apple medium, cored and diced
  • 1 tsp sage dried
  • 0.5 tsp thyme dried
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 12 oz bread cubes plain, dried
  • 2.5 cup chicken broth
  • 2 eggs large

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a 12-inch skillet over medium heat, cook the pork sausage, breaking it into small pieces, until browned with no pink remaining and it reaches 160°F.
  4. Transfer the sausage to a large bowl with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
  5. Add the butter, onion, and celery to the skillet and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
  6. Stir in the apple, sage, thyme, salt, and pepper and cook until the apple is just tender, about 3 minutes.
  7. Add the bread cubes to the bowl with the sausage, scrape in the vegetable mixture, and toss to combine.
  8. Whisk the broth and eggs in a medium bowl.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Transfer the mixture to the prepared dish and cover tightly with foil.
  11. Bake for 30 minutes.
  12. Uncover and bake until the top is crisp and the center reaches 165°F, 20 to 25 minutes.
  13. Rest for 10 minutes before serving.

Notes

For the crispest top, uncover the dish and bake until it reaches the stated visual and temperature cues. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free version, use gluten-free dried bread cubes.