Your Guests Will Love this Sausage Stuffing Recipe with Apples and Herbs

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serves 8

1-pound loaf country-style bread

1 lb. bulk breakfast sausage

6 tablespoons butter

2 apples, peeled, cored, and finely chopped

2 to 4 stalks celery with leaves, chopped

1 medium onion, chopped

leaves from 10-12 sprigs fresh thyme

10-12 fresh sage leaves, chopped

3 1/2 cups chicken or turkey broth, plus more if needed

1/4 c. chopped parsley

1 egg, beaten

Preheat oven to 350 F.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large bowl.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread. Discard fat left in pan. Melt 2 tablespoons of the butter in the same skillet over medium-high heat. Add apples, celery, onion, and thyme. Cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage, parsley and remaining butter. Add broth to skillet and stir to combine. Turn off heat. Season with salt and pepper, to taste. Add mixture to bread cubes along with beaten egg, tossing until liquid is absorbed. Add more broth if necessary so that mixture is moist but not mushy. Transfer to a greased baking dish and bake until top is golden, 35-45 minutes.

Check out the turkey stuffing recipes page for more sausage stuffing recipes.

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