Sausage, Apple, And Sourdough Bread Stuffing Recipe

Name: Sausage, Apple, And Sourdough Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups Cubed Sourdough Bread; 3 Tablespoons Unsalted Butter; 2 cups Chopped Onion; 1 cup Chopped Celery; 1 package Turkey Italian Sausage, 1 Pound; 2 whole Granny Smith Apples, Diced; 1 package Mushrooms, Sliced, 6 Ounce Package; 3 Tablespoons Thyme; 3 Tablespoons Sage; 3 Tablespoons Parsley; 1/2 teaspoons Black Pepper; 2 cups Chicken Broth, Low-Sodium; 1 cup Water; 1 whole Egg, Beaten

Servings: persons

10 cups Cubed Sourdough Bread
3 Tablespoons Unsalted Butter
2 cups Chopped Onion
1 cup Chopped Celery
1 package Turkey Italian Sausage, 1 Pound
2 whole Granny Smith Apples, Diced
1 package Mushrooms, Sliced, 6 Ounce Package
3 Tablespoons Thyme
3 Tablespoons Sage
3 Tablespoons Parsley
1/2 teaspoons Black Pepper
2 cups Chicken Broth, Low-Sodium
1 cup Water
1 whole Egg, Beaten

1
Preheat oven to 350F.
2
Arrange bread in single layer on baking sheets and bake at 350F for 20 minutes, or until golden. Once done, turn off oven, but leave pans in the oven for 20-30 minutes longer, until bread is crisp.
3
While bread is crisping, melt butter in skillet. Add onion, and celery and cook until tender. Transfer vegetables to a large bowl.
4
Add sausage to pan and saute until browned. Stir to crumble. Add diced apples and mushrooms and cook until soft. Add sausage, apple, and mushrooms to vegetable mix.
5
Stir in the bread, herbs, and pepper.
6
Combine broth, water, and egg in a separate bowl. Drizzle over bread mixture and toss.
7
Spoon mixture into baking dish coated with cooking spray and cover with foil.
8
Bake at 350 for 25 minutes, covered. Uncover and cook for 20 minutes longer or until browned.
9
**Adapted from Cooking Light Magazine

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 cups Cubed Sourdough Bread, 3 Tablespoons Unsalted Butter, 2 cups Chopped Onion, 1 cup Chopped Celery, and more.

Yes, Sausage, Apple, And Sourdough Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sausage, Apple, And Sourdough Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions