Sausage Apple Stuffing Casserole
A savory fall stuffing casserole made with browned sausage, crisp apples, celery, herbs, and stock-soaked bread. Assemble it ahead and bake until golden and tender for an easy holiday or weeknight side dish.
Prep: 25 min · Cook: 55 min · Yield: 10 · Method: Oven
Ingredients
- 10 cups day-old french bread
- 1 pound bulk mild italian sausage
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 3 stalks celery
- 2 medium firm apples
- 1 tablespoon fresh sage
- 2 teaspoons fresh thyme leaves
- 2.5 cups low-sodium chicken stock
- 1 large large egg
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 375°F. Spread the bread cubes in a 9-by-13-inch baking dish or on a rimmed baking sheet and bake until dry and lightly toasted, 10 to 12 minutes. Transfer to a large bowl. (about 12 min) — 375°F
- Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and no longer pink, 7 to 9 minutes. Transfer to the bowl with the bread. (about 9 min) — Medium heat
- Melt the butter in the skillet. Add the onion, celery, and apples and cook until the vegetables soften slightly, 6 to 8 minutes. Stir in the sage and thyme and cook for 30 seconds. (about 8 min) — Medium heat
- Whisk the stock, egg, salt, and pepper in a bowl. Pour the mixture over the bread and sausage, add the sautéed vegetables and apples, and toss gently until evenly moistened. (about 5 min)
- Grease the baking dish with a little butter or cooking spray. Transfer the stuffing mixture to the dish and cover tightly with foil. For make-ahead preparation, refrigerate it for up to 24 hours before baking. (about 5 min)
- Bake covered for 30 minutes. Remove the foil and bake until the top is golden and the center reaches 165°F, 15 to 20 minutes more. Rest for 10 minutes before serving. (about 50 min) — 375°F