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Cozy Sausage and Apple Sourdough Stuffing with Fresh Sage

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This savory stuffing combines tangy sourdough, sweet apples, and savory breakfast sausage with fresh sage for a perfect fall side dish. It’s quick to prepare, uses simple ingredients, and is guaranteed to be a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 large sourdough boule (about 1 pound), cut into 1-inch cubes and left out to stale overnight (or toasted at 300°F for 10 minutes if you’re short on time)
  • 1 pound breakfast sausage (preferably Jones Dairy Farm or Applegate for clean ingredients—look for one with a little fennel or sage already in it)
  • 2 tablespoons unsalted butter (plus more for greasing the dish)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 2 medium apples (I use one Honeycrisp and one Granny Smith—the tartness is key), peeled and diced into ½-inch pieces
  • 3 cloves garlic, minced
  • ¼ cup fresh sage leaves, finely chopped (don’t skimp—this is the star)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 ½ cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt (adjust based on your sausage’s saltiness)
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the bread. If your sourdough isn’t stale, spread the cubes on a baking sheet and toast them in the oven for 10 minutes at 300°F. You want them dry but not browned. Let them cool while you work on the rest.
  3. Cook the sausage. In a large skillet over medium-high heat, crumble the sausage and cook until browned and cooked through, about 6-8 minutes. Use your wooden spoon to break it into small pieces. Transfer the cooked sausage to a large mixing bowl using a slotted spoon, leaving about 1 tablespoon of drippings in the pan. If your sausage is lean, add a drizzle of olive oil.
  4. Sauté the aromatics. Reduce the heat to medium. Add the butter to the same skillet. Once it melts, add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until they soften and start to turn translucent.
  5. Add the apples and garlic. Toss in the diced apples and minced garlic. Cook for another 3-4 minutes, until the apples just start to soften. You don’t want them mushy—they should still have a little bite. Add the fresh sage and thyme, stirring for about 30 seconds until fragrant. Remove from heat.
  6. Combine everything. Add the cooked vegetable mixture to the bowl with the sausage. Add the toasted bread cubes, salt, and pepper. Gently toss everything together with your hands or a spatula until well combined. Be gentle—you don’t want to break the bread into crumbs.
  7. Add the liquid. In a small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour this mixture evenly over the bread mixture. Toss gently again until all the liquid is absorbed. Let it sit for 5 minutes so the bread can soak up all that goodness. The mixture should look moist but not swimming in liquid.
  8. Bake. Transfer the stuffing to your prepared baking dish, spreading it into an even layer. Cover tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
  9. Rest and serve. Let the stuffing rest for 5-10 minutes before serving. This helps it set so it doesn’t fall apart when you scoop it. Serve warm and watch it disappear.

Notes

For the best texture, use bread that’s at least a day old. Fresh bread will turn to mush. If you can’t find fresh sage, dried works but use only 1 tablespoon—it’s more concentrated. For a dairy-free option, swap the butter for olive oil and use a dairy-free sausage. You can assemble the stuffing completely (up to step 8), cover it, and refrigerate it for up to 24 hours. Just add 10-15 minutes to the baking time since you’re starting from cold. Leftover stuffing keeps well in an airtight container in the refrigerator for up to 4 days. You can freeze this stuffing for up to 3 months.

Nutrition

Keywords: stuffing, sourdough stuffing, sausage stuffing, apple stuffing, Thanksgiving stuffing, fall recipe, holiday side dish, fresh sage stuffing

Find it online: https://perkypan.com/cozy-sausage-and-apple-sourdough-stuffing-with-fresh-sage/