Description
This Thanksgiving Stuffing with Sausage and Apples is a savory and slightly sweet casserole featuring toasted sourdough bread cubes, browned sausage, crisp apples, and fresh herbs. The bread is toasted to perfection for a crispy outside and tender inside texture, while the sausage and aromatics add rich flavor. Finished off with a slow bake in the oven, this stuffing delivers a moist, flavorful dish with a golden, crispy crust perfect for your holiday table.
Ingredients
For the Toasted Bread:
- 1 pound sourdough loaf, cut into 1/2-inch cubes (about 8 cups)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Stuffing:
- 1 pound beef or turkey sausage
- 6 stalks celery, diced (about 2 cups)
- 2 large gala apples, peeled and diced
- 1 medium onion, diced (about 1 cup)
- 2 tablespoons chopped fresh sage
- 2 teaspoons dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups low sodium chicken stock
- Butter for greasing the baking dish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for toasting the bread cubes and later baking the stuffing.
- Toast the bread cubes: Spread the sourdough bread cubes evenly on a large baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper. Toss with your hands to coat the cubes well. Toast in the oven for 10 minutes until slightly colored and firm on the outside but still tender inside. Remove and let cool, then transfer to a large mixing bowl.
- Prepare the baking dish: Generously butter a 9 x 13-inch baking dish to prevent sticking and set it aside for later.
- Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Brown the meat thoroughly, about 5–7 minutes, allowing it to release some moisture and develop flavor.
- Add vegetables and seasoning: Stir in diced celery, apples, onion, fresh sage, dried thyme, and freshly ground pepper. Scrape up any browned bits stuck on the pan (fond). Sauté this mixture for 10–12 minutes on medium heat, stirring occasionally so the fruit and vegetables develop a light color and soften without becoming mushy.
- Add vinegar and salt: Pour in the apple cider vinegar, stir to coat the mixture, and cook for another minute. Taste and add additional kosher salt if needed to balance flavors.
- Add chicken stock and deglaze: Pour the chicken stock into the pan, scraping up any remaining fond on the pan bottom. Stir well to combine all flavors and bring to a slight simmer.
- Combine with bread cubes: Pour the hot sausage and vegetable mixture over the toasted bread cubes in the mixing bowl. Stir thoroughly to combine all ingredients evenly.
- Transfer to baking dish: Spread the stuffing mixture evenly into the prepared buttered 9 x 13-inch baking dish.
- Cover and bake: Spray one side of aluminum foil with cooking spray or brush with oil to prevent sticking, then cover the baking dish with the foil (oiled side down). Bake in the preheated oven for 20 minutes.
- Uncover and finish baking: Remove the foil and bake uncovered for an additional 20 minutes. The stuffing should be moist inside with a nicely crisp and golden top crust when done.
Notes
- Spray or oil the foil before covering the dish to prevent the stuffing from sticking to it during baking.
- You can use either beef or turkey sausage depending on preference or dietary needs.
- Using sourdough bread adds a slight tang and chewy texture that complements the apples and sausage.
- Adjust salt carefully after tasting since sausage and stock can vary in saltiness.
- This stuffing can be prepared ahead and refrigerated before baking for convenience on the holiday.
