Sausage and Apple Stuffing Bake for Easy Holiday Sides Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, sauté the celery and apples in a small amount of butter before adding them to the bread mixture. This softens the vegetables slightly and caramelizes the fruit, which adds an extra layer of sweetness and complexity to the dish.

Be sure to let the sautéed ingredients cool completely before mixing them with the bread to prevent the bread from absorbing the moisture too quickly.

If the top of the stuffing browns too quickly before the center is heated through, cover the baking dish loosely with aluminum foil for the remainder of the cooking time.

This shields the bread cubes from direct heat while allowing the internal temperature to rise safely. Remove the foil during the last few minutes of baking to ensure the top regains its desired crispness before serving.

Variations

• Nutty Stuffing: Add a half cup of toasted pecans or walnuts to the mixture for an added crunch and earthy flavor that pairs perfectly with the apples and sage.
• Herbed Sausage Bake: Incorporate fresh thyme and rosemary alongside the sage to create a more robust herb profile that complements the savory sausage and sweet apples.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F oven until warmed through, or use the microwave in short intervals until heated.

Store any leftover stuffing in an airtight container. Allow the leftovers to cool at room temperature for no more than 2 hours before transferring them to the refrigerator.

This ensures the food remains safe while preventing the growth of bacteria. When stored correctly in an airtight container, the stuffing maintains its quality for up to three days, though the texture of the bread may soften slightly over time.

The bread can be cubed and dried up to two days in advance. The sausage can be cooked and kept in the refrigerator for up to two days before assembling the dish.

You can assemble the entire dish up to six hours before baking, keeping it covered in the refrigerator. If baking from cold, add an extra five to ten minutes to the total cook time to ensure the center reaches the required temperature.

Serving ideas

Serve the stuffing warm directly from the baking dish. It pairs exceptionally well with roasted poultry or other holiday roasts, acting as a hearty side that complements the main course. Use a large serving spoon to ensure each portion includes a good mix of the sausage, apples, and bread. The dish is best served while the top is still crisp and the interior is warm and tender.

For a more polished presentation, garnish the dish with a few fresh sage leaves before placing it on the table. Offer a side of gravy if desired, although the moisture from the broth and the butter makes the stuffing quite flavorful on its own. Ensure the dish is kept warm by placing it on a heat-proof trivet or serving it immediately after it has rested for the required five minutes.

Frequently asked questions

Recipe card

Sausage and Apple Stuffing Bake for Easy Holiday Sides

Prep 15 minCook 40 minRest 5 minTotal 1 hServes 8

Ingredients

• 8 cups dry bread cubes
• 1 lb cooked crumbled breakfast sausage
• 2 cups diced apple
• 1 cup diced celery
• 2 cups broth with melted butter and sage
• 4 tbsp butter slices

Instructions

1. In a large mixing bowl, combine the dry bread cubes, cooked crumbled breakfast sausage, diced apples, and diced celery. Toss the ingredients together until they are evenly distributed, then transfer the mixture into a 9x13 inch ceramic baking dish.
2. Pour the broth, which has been combined with melted butter and sage, evenly over the contents of the baking dish. Arrange the thin butter slices across the top of the stuffing to ensure a crisp, golden finish during the baking process.
3. Place the dish into a preheated 375°F (190°C) oven and bake until the top is crisp and golden and the internal temperature of the sausage reaches 160°F (71°C). Let the stuffing rest for 5 minutes before serving to allow the flavors to set and the liquid to absorb fully.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

320

Protein

12 g

Carbohydrates

35 g

Fat

14 g

Fiber

2.5 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.