Ingredients
Scale
- 1 lb sweet or spicy Italian ground pork sausage
- 10–12 cups dried bread cubes (sourdough or French bread work best)
- 2 large Granny Smith apples, cored and chopped
- 1 large yellow onion, diced
- 3 stalks celery, sliced thin
- 1/2 cup unsalted butter
- 2 1/2 cups low-sodium chicken or turkey broth
- 2 large eggs, beaten
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
- Step 1: Brown the Sausage. Place a large skillet over medium-high heat. Add the ground sausage and cook until it is completely browned and crumbled, about 8 to 10 minutes. Use a slotted spoon to transfer the cooked sausage to a very large mixing bowl, leaving the rendered fat in the pan for extra flavor.
- Step 2: Sauté the Aromatics and Apples. Add the butter to the skillet with the sausage fat. Once melted, toss in the diced onions, celery, and chopped apples. Sauté for about 6 to 8 minutes until the onions are translucent and the apples begin to soften. Stir in the fresh sage, rosemary, and thyme during the last minute of cooking until fragrant. Remove from heat.
- Step 3: Combine the Ingredients. Add the dried bread cubes to the large bowl with the sausage. Pour the sautéed vegetable and apple mixture over the bread. In a separate small bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour this liquid mixture over the bread and toss gently with a large spoon until every cube is evenly moistened. Let it sit for 5 minutes to absorb.
- Step 4: Chill for Make-Ahead. Grease a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish, pressing down lightly but keeping it somewhat fluffy. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or up to 24 hours. This resting period allows the bread to fully hydrate.
- Step 5: Bake to Perfection. Preheat your oven to 350°F (175°C). If the casserole is coming straight from the fridge, let it sit on the counter for 20 minutes to take the chill off. Bake covered with foil for 20 minutes. Remove the foil and bake for another 25 to 30 minutes until the top is golden brown and crispy while the center remains moist and tender.
- Cook Time: 1 hour 15 minutes