Description
This classic Sausage Stuffing recipe combines savory pork sausages, crisp apples, and toasted bread cubes with aromatic herbs and creamy broth to create a flavorful and hearty side dish. Perfectly baked until golden and crispy on top, it’s an ideal accompaniment for holiday meals or any comforting dinner.
Ingredients
Scale
Bread
- 8 heaped cups plain white bread, crust on, cut into 2.5cm (1 inch) cubes (~600g / 1.2 lb)
Sausage
- 500g / 1 lb pork sausages, good quality
Vegetables & Fruits
- 1/2 onion, finely diced
- 1 large celery stalk, sliced 3mm (1/8 inch) thick
- 1 granny smith apple, skin left on, diced into 0.5 cm (1/5 inch) cubes
Other Ingredients
- 50g / 3 tbsp unsalted butter
- 1/3 cup pecans, roughly chopped
- 1 cup (250 ml) low sodium chicken stock/broth
- 1/3 cup (85 ml) heavy/thickened cream (low fat also okay)
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp butter, melted (extra for brushing)
- Thyme leaves, small sage leaves, chopped parsley (optional garnish)
Instructions
- Preheat oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to ensure it’s ready for baking the stuffing later.
- Lightly toast bread: Spread the bread cubes out on a baking tray (they can be squished together slightly). Bake them for 8 minutes until lightly toasted to a pale golden color; the bread should remain soft inside but crisp outside. Transfer toasted bread to a large bowl.
- Cook sausage: While bread toasts, heat about 1 tsp butter in a large skillet over high heat. Add the pork sausages, breaking them up as they cook. Once fully cooked with some golden bits, pour sausage and its fat directly over the toasted bread cubes in the bowl.
- Sauté vegetables and apple: Return skillet to medium heat. Add remaining butter and melt. Add diced onion and cook for 2 minutes. Then add sliced celery and diced apple, cooking for another 3 minutes until softened.
- Simmer mixture: Add chopped pecans, chicken stock, cream, fresh sage, thyme leaves, salt, and pepper to the skillet. Stir and bring to a simmer, letting it cook for 2 minutes. Pour this hot mixture over the bread and sausage mixture. Mix thoroughly, ensuring all bread cubes are well coated; use your hands if needed for even mixing.
- Adjust seasoning: Taste the mixture and add more salt if necessary, depending on the saltiness of the sausages used.
- Bake: Transfer the stuffing mixture into a 2-liter (2-quart) baking dish and cover with foil. Bake in the preheated oven for 40 minutes.
- Brown the top: Remove the foil and brush the top with extra melted butter if desired. Set the oven to broil/grill on high and cook for 2 to 4 minutes until the top is nicely browned and crispy. Watch carefully to prevent burning.
- Serve: Serve the stuffing warm, garnished with chopped parsley, fresh thyme leaves, or small sage leaves if desired for a fresh herbal finish.
Notes
- Use good quality sausages for improved flavor and texture.
- Toasting the bread cubes ensures the stuffing isn’t soggy and has nice texture.
- The mixture of apple and pecans adds a subtle sweetness and crunch that balances the savory sausage.
- Coverage with foil during baking prevents drying out, while broiling at the end gives a crisp, golden crust.
- Adjust seasoning to taste depending on how salty the sausages are.
- Optional herbs for garnish add a fresh look and subtle flavor boost.
