Sausage and Apple Stuffing Casserole
Elevate your holiday table or cozy family dinner with this Sausage and Apple Stuffing Casserole—a hearty, flavor-packed twist on classic stuffing. Bursting with the savory richness of browned breakfast sausage, the natural sweetness of sautéed Granny Smith apples, and warm notes of sage and thyme, this casserole delivers a perfect balance of flavors in every bite. Tossed together with tender cubes of day-old French or sourdough bread and a luscious broth-and-egg mixture, this dish bakes to golden perfection with a crisp, irresistible top layer. Ready in just an hour, this make-ahead-friendly recipe is the ultimate comfort food centerpiece for Thanksgiving or any comforting fall meal. Garnish with fresh parsley for a pop of color and serve alongside your favorite roasted meats or vegetables.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium Granny Smith apples, peeled, cored, and diced
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 10 cups day-old bread, cubed (preferably French or sourdough)
- 2 cups low-sodium chicken or turkey broth
- 2 eggs, beaten
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
In a large skillet, heat the butter and olive oil over medium heat until melted. Add the ground sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Remove the cooked sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and celery. Cook for 3-4 minutes until softened. Add the diced apples and cook for another 3-4 minutes until tender. Stir in the minced garlic, sage, thyme, poultry seasoning, salt, and black pepper, and cook for 1 additional minute until fragrant.
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, and cubed bread. Toss to combine evenly.
In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread and sausage mixture. Toss gently but thoroughly to ensure all the bread is moistened.
Pour the mixture into the prepared baking dish, spreading it out into an even layer. Cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the casserole cool for 5-10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
6342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 13164 mg | 572% | |
| Total Carbohydrate | 824.9 g | 300% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 86.3 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1386 mg | 107% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 3764 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
