Sausage, Apple, and Sage Christmas Stuffing

Name: Sausage, Apple, and Sage Christmas Stuffing
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 10 side-dish servings
Cuisine: French
Ingredients: 1 pound (454 g) crusty French bread or sourdough, cut into 3/4-inch cubes, about 12 loosely filled cups; leave the crusts on; 1 pound (454 g) mild bulk pork sausage, preferably a breakfast-style sausage without maple flavoring; 6 tablespoons (85 g) unsalted butter, divided: 1 tablespoon for the baking dish and 5 tablespoons for the skillet; 1 large yellow onion, diced, about 1 1/2 cups (225 g); 3 large celery stalks, diced, about 1 1/2 cups (180 g); 2 cups (250 g) cored apples, cut into 1/2-inch pieces, from about 2 medium apples; leave the skins on; 2 tablespoons finely chopped fresh sage; 2 teaspoons fresh thyme leaves, woody stems discarded; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 3 cups (710 ml) low-sodium chicken or turkey stock, at room temperature; Up to 1/2 cup (120 ml) additional low-sodium stock, only if needed for particularly dry or dense bread; 2 large eggs

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Sausage, Apple, and Sage Christmas Stuffing brings together golden bread cubes, savory sausage, sweet-tart apples, and fresh herbs. Baked until crisp on top and tender in the middle, it is a comforting addition to your Christmas table.

Yield: 10 side-dish servings
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes, with bread drying and stovetop cooking done at the same time
Total Time: 1 hour 50 minutes, including 10 minutes of resting

Quick Ingredients

1 pound (454 g) crusty French bread or sourdough, cut into 3/4-inch cubes, about 12 cups
1 pound (454 g) mild bulk pork sausage
6 tablespoons (85 g) unsalted butter, divided
1 large yellow onion, diced, about 1 1/2 cups (225 g)
3 large celery stalks, diced, about 1 1/2 cups (180 g)
2 cups (250 g) cored, diced apples, from about 2 medium apples
2 tablespoons finely chopped fresh sage and 2 teaspoons fresh thyme leaves
3 cups (710 ml) low-sodium chicken or turkey stock, plus up to 1/2 cup (120 ml) extra if needed
2 large eggs
1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper

Do This

1. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Dry the bread on two baking sheets at 300°F (150°C) for 20 minutes, stirring halfway through.
2. While the bread dries, brown the sausage in a large skillet over medium-high heat for 8 minutes, breaking it into crumbles. Cook to 160°F (71°C), then transfer to a large bowl.
3. Leave 1 tablespoon sausage drippings in the skillet. Add the remaining 5 tablespoons butter, onion, celery, and apples. Cook over medium heat for 10 minutes. Add sage, thyme, salt, and pepper; cook for 2 minutes.
4. Heat the oven to 375°F (190°C). Whisk the eggs with 3 cups stock. Toss the bread, sausage, and vegetable mixture together, then fold in the stock mixture. Rest for 5 minutes; add extra stock only if dry patches remain.
5. Spoon loosely into the baking dish. Cover with foil and bake for 30 minutes, then uncover and bake for 25 minutes, until golden and at least 165°F (74°C) in the center.
6. Rest uncovered for 10 minutes before serving.

Why You’ll Love This Recipe

A classic Christmas combination: Savory sausage, sweet-tart apples, and fragrant sage make every forkful feel festive.
The best of both textures: Oven-dried bread soaks up flavorful stock while the uncovered finish creates a crisp, golden top.
Easy to serve: Baking the stuffing in its own dish keeps oven timing flexible and leaves the turkey cavity free.
Helpful prep-ahead options: Prepare the bread and sausage mixture in advance, then combine and bake on the day.

Grocery List

Produce: 1 large yellow onion, 3 large celery stalks, 2 medium firm apples, fresh sage, and fresh thyme.
Dairy: 6 tablespoons unsalted butter.
Meat: 1 pound mild bulk pork sausage, or sausage links with their casings removed.
Eggs: 2 large eggs.
Pantry: 1 pound crusty French bread or sourdough, 3 1/2 cups low-sodium chicken or turkey stock to allow for adjustments, fine sea salt, and black pepper.

Full Ingredients

For the Bread and Sausage

1 pound (454 g) crusty French bread or sourdough, cut into 3/4-inch cubes, about 12 loosely filled cups; leave the crusts on
1 pound (454 g) mild bulk pork sausage, preferably a breakfast-style sausage without maple flavoring
6 tablespoons (85 g) unsalted butter, divided: 1 tablespoon for the baking dish and 5 tablespoons for the skillet

For the Apples, Vegetables, and Herbs

1 large yellow onion, diced, about 1 1/2 cups (225 g)
3 large celery stalks, diced, about 1 1/2 cups (180 g)
2 cups (250 g) cored apples, cut into 1/2-inch pieces, from about 2 medium apples; leave the skins on
2 tablespoons finely chopped fresh sage
2 teaspoons fresh thyme leaves, woody stems discarded
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For Moistening and Binding

3 cups (710 ml) low-sodium chicken or turkey stock, at room temperature
Up to 1/2 cup (120 ml) additional low-sodium stock, only if needed for particularly dry or dense bread
2 large eggs

Sausage, Apple, and Sage Christmas Stuffing – Closeup

Step-by-Step Instructions

Step 1: Dry the bread and prepare the baking dish

Heat the oven to 300°F (150°C), with racks in the upper and lower thirds. Grease a 9-by-13-inch baking dish, at least 3-quart capacity, with 1 tablespoon of the butter.

Spread the bread cubes across two large rimmed baking sheets in shallow, even layers. Bake for 20 minutes, stirring the cubes and switching the trays between racks after 10 minutes. The bread should feel dry on the outside without becoming deeply browned. Transfer it to a very large mixing bowl. Increase the oven temperature to 375°F (190°C) and arrange a rack in the center.

Step 2: Brown the sausage

While the bread dries, place a large skillet over medium-high heat. Add the sausage and cook for 8 minutes, breaking it into bite-size crumbles with a wooden spoon. Let it sit briefly between stirs so some surfaces develop a rich brown crust.

The pork sausage should reach 160°F (71°C); continue cooking if necessary. Transfer it to the bowl with the bread using a slotted spoon. Leave 1 tablespoon of sausage drippings in the skillet and discard the excess. If the sausage leaves less than that, simply keep what is there.

Step 3: Soften the apples and vegetables

Reduce the heat to medium and add the remaining 5 tablespoons butter to the skillet. Add the onion, celery, and diced apples. Cook for 10 minutes, stirring regularly, until the onion is translucent, the celery is tender, and the apples have softened slightly but still hold their shape.

Stir in the sage, thyme, salt, and pepper. Cook for 2 minutes, scraping up the browned bits from the skillet. Remove from the heat and add everything, including the buttery juices, to the bread and sausage. Toss gently and let the mixture stop steaming heavily before adding the eggs.

Step 4: Add the stock and eggs

In a separate bowl, whisk the 2 eggs with 3 cups stock until well combined. Pour the mixture evenly over the bread while gently folding with a large spoon. Take care not to mash the bread cubes.

Let stand for 5 minutes so the bread can absorb the liquid. The cubes should feel moist throughout, with no pool of stock at the bottom of the bowl. If dry, hard patches remain, fold in additional stock 1/4 cup (60 ml) at a time, using no more than the extra 1/2 cup. Do not taste the mixture after adding the raw eggs.

Step 5: Fill the baking dish

Spoon the stuffing into the prepared dish and spread it into an even layer. Keep it loose rather than pressing it down firmly; small gaps between the bread cubes help the top become crisp.

Leave a few bread corners standing proud of the surface for extra crunch. Cover the dish snugly with foil.

Step 6: Bake until golden and hot in the center

Bake on the center rack at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 25 minutes, until the exposed bread is golden brown and the edges are crisp.

Check the center with an instant-read thermometer: it must reach 165°F (74°C). If it has not, continue baking until it does. If the top is already well browned, loosely replace the foil while the center finishes heating.

Step 7: Rest and serve

Let the stuffing rest uncovered for 10 minutes. This helps the soft center settle without trapping steam against the crisp top. Serve warm, scooping all the way to the bottom so each portion includes golden bread, tender apples, sausage, and herbs.

Pro Tips

Dry bread is more reliable than stale bread alone. Even day-old bread can retain moisture inside, so the oven-drying step helps prevent a gummy center.
Choose firm apples. Granny Smith brings a pleasantly tart contrast; Honeycrisp offers a sweeter bite. Both hold their shape better than soft baking apples such as McIntosh.
Watch the moisture, not just the measuring cup. Bread density varies. Add the optional stock only when the cubes still have dry centers after their 5-minute soak.
Keep the seasoning balanced. Use low-sodium stock and mild sausage so the fresh sage and thyme remain noticeable. If using especially salty sausage or regular salted stock, omit the added 1/2 teaspoon salt.
Bake this recipe separately from the turkey. The timing and temperature are designed for a baking dish, not for stuffing a bird.

Variations

Cranberry and pecan: Fold in 1/2 cup (60 g) dried cranberries and 1/2 cup (55 g) toasted, chopped pecans with the bread for a sweeter, nuttier Christmas version.
Turkey sausage: Replace the pork sausage with 1 pound (454 g) bulk turkey sausage. Cook the turkey sausage to 165°F (74°C) before mixing; keep the butter quantity unchanged.
Vegetarian: Replace the sausage with 1 pound (454 g) chopped cremini mushrooms and use vegetable stock. Brown the mushrooms in 1 tablespoon olive oil for 12 minutes, until their released liquid has evaporated, then continue with the recipe.

Storage & Make-Ahead

Prepare components ahead: Dry the bread up to 2 days ahead, cool completely, and store airtight at room temperature. Cook the sausage, apples, vegetables, and herbs up to 2 days ahead; refrigerate in a shallow covered container within 2 hours of cooking. Keep this mixture separate from the bread, stock, and eggs until you are ready to assemble.

Bake with chilled components: Assemble just before baking. If the sausage and vegetable mixture is refrigerator-cold, bake covered for 40 minutes, then uncovered for 25 minutes. Confirm that the center reaches 165°F (74°C), extending the time if needed.

Store leftovers: Refrigerate in shallow airtight containers within 2 hours of baking and use within 3 to 4 days. Freeze for up to 2 months for best quality, then thaw overnight in the refrigerator.

Reheat: For every 2 cups of refrigerated stuffing, drizzle over 2 tablespoons stock and place in a small baking dish. Cover and heat at 350°F (175°C) for 25 minutes, then uncover for 5 minutes. Reheat until the center reaches 165°F (74°C); larger or deeper portions may need longer.

Nutrition (per serving)

Estimated for one-tenth of the base recipe. Values vary with the bread, sausage, and stock used; optional variations are not included.