🥖🍎 Cozy Comfort: Sausage & Apple Stuffing (With Crispy Top)
You want stuffing that steals the show. I got you. This Sausage & Apple Stuffing hits that sweet-savory balance, delivers a golden, crunchy top, and tastes like fall gave you a hug. Bonus: it’s easy, make-ahead friendly, and disappears fast. 🙂
⚡ Quick Snapshot
- 20 minutes of prep. The oven does the rest.
- Core players: crusty bread, Italian sausage, apples, onion, celery, broth, eggs, herbs, butter.
- Texture win: soft, custardy middle + audibly crispy top.
- Make it ahead, bake when ready. Stress-free holiday magic.
- Flexible: swap sausage type, use gluten-free bread, or go dairy-free.
🍞🍖 Sweet-Savory Dream Team
| MVP | Superpower | Why You’ll Love It |
|---|---|---|
| Crusty bread | Soaks flavors, toasts crisp | Plush inside, crunchy top—best of both |
| Italian sausage | Meaty depth, fennel kick | Instant umami without extra fuss |
| Apples (tart) | Juicy brightness | Sweet pop that balances richness |
| Onion + celery | Classic aromatic base | That “stuffing” flavor you expect |
| Chicken broth | Moisture + flavor carrier | Prevents dryness, boosts savoriness |
| Eggs | Gentle binder | Slices clean, no crumble explosion |
| Butter | Browning + richness | Golden top, restaurant-level vibes |
| Fresh herbs | Sage, thyme, parsley | Holiday aroma, fresh finish |
Pro tip: Use day-old bread or lightly toast fresh bread so it drinks up flavor instead of going mushy.
🛒 Ingredient Lineup
| Item | Purpose | Amount |
|---|---|---|
| Crusty bread, cubed | Structure + texture | 10 cups (about 1 lb) |
| Italian sausage | Savory base | 1 lb, casings removed |
| Apples, diced | Bright, sweet contrast | 2 medium (Honeycrisp/Granny) |
| Onion, diced | Aromatic depth | 1 large |
| Celery, sliced | Classic crunch | 3 ribs |
| Garlic, minced | Flavor boost | 3 cloves |
| Chicken broth | Moisture + flavor | 2–2.5 cups (as needed) |
| Eggs, beaten | Binding | 2 |
| Butter, melted | Richness + browning | 4 tbsp |
| Fresh sage, chopped | Holiday herb note | 1 tbsp |
| Fresh thyme | Earthy balance | 1 tsp |
| Parsley, chopped | Fresh finish | 2 tbsp |
| Salt & pepper | Seasoning | To taste |
FYI: If your sausage is salty, taste the mix before adding more salt.
🔥 How To Nail It (Crispy-Top Edition)
- Dry the bread
- Spread cubes on sheets. Toast at 300°F/150°C for 15–20 minutes until dry but not browned. Cool.
- Cook the sausage
- Brown sausage in a large skillet over medium heat, breaking it up. Remove to a bowl, leave drippings.
- Soften the veg
- In drippings, add 1 tbsp butter if needed. Sauté onion and celery 6–8 minutes until soft.
- Stir in apples and cook 3–4 minutes. Add garlic for 30 seconds. Turn off heat. Stir in herbs.
- Mix it up
- In a huge bowl, combine bread, sausage, and the skillet mix.
- Whisk broth, eggs, 3 tbsp melted butter, salt, and pepper. Pour over, toss gently.
- Aim for evenly moist, not soggy. Add extra broth in small splashes.
- Pan + crisp
- Transfer to a buttered 9×13-inch dish. Drizzle remaining 1 tbsp butter on top.
- Cover with foil and bake at 350°F/175°C for 25 minutes.
- Uncover and bake 20–30 minutes until the top is deeply golden and crisp.
- Rest and serve
- Let it sit 10 minutes so slices hold. Then attack. 😉
🎯 Texture Control: Your Way
| You Want… | Do This |
|---|---|
| Crispier top | Broil 1–2 minutes at the end (watch closely) |
| Softer middle | Add up to 1/2 cup more broth |
| Extra rich | Dot 2 tbsp butter over the top pre-bake |
| More herby | Double sage and parsley |
🔁 Swaps & Upgrades
- Sausage swap: Hot Italian for spice, chicken sausage for lighter, breakfast sausage for sweet.
- Bread swap: Sourdough = tangy; brioche = luxe; gluten-free loaf works fine.
- Add-ins: Dried cranberries, toasted pecans, or mushrooms.
- Dairy-free: Use olive oil instead of butter.
- Veg-forward: Add sautéed kale or leeks for a little fancy energy.
🧠 Make-Ahead + Reheat
| Scenario | How-To |
|---|---|
| Prep the day before | Assemble, cover, and refrigerate up to 24 hours. |
| Bake from cold | Add ~10 extra minutes to covered bake time. |
| Reheat leftovers | 350°F/175°C, 15–20 minutes, uncovered for crisp. |
| Freeze | Wrap tightly up to 2 months. Thaw in fridge, reheat. |
IMO, next-day slices pan-fried in a little butter are dangerously good. You’re welcome. 😉
❓ Quick FAQ
- Can I make it without eggs?
Yes. Use 1/4 cup extra broth and don’t over-hydrate. It will be looser but still tasty. - What apples work best?
Go tart-crisp: Granny Smith, Honeycrisp, Pink Lady. They hold shape and don’t go mush. - Can I stuff a turkey with this?
You can, but I prefer baking it separately for food safety and that crispy top win.
✅ The Takeaway
This Sausage & Apple Stuffing brings savory sausage, bright apples, and herby aromatics together in one pan with a golden, crunchy crown. It’s flexible, make-ahead friendly, and zero-fuss impressive.
So yeah, if you’ve been sleeping on this combo, now’s the time to wake up and bake it. Trust me—you’ll thank yourself later. 😉
