This sage apple sourdough stuffing brings together savory, sweet, and tangy flavors in one dish. It features crumbles of mild Italian sausage, sweet bites of apple, and earthy sage mixed with hearty sourdough bread. The result is a stuffing that’s moist on the inside with a nicely browned top.
Everything comes together in about an hour, with most of the base cooked in a single pan. It’s a straightforward recipe that delivers a classic holiday side without a lot of fuss. This is a great addition to any festive dinner.
Why You’ll Love Sage Apple Sourdough Stuffing
- The combination of sweet apple, savory sausage, and fresh sage creates a balanced flavor profile that works well with roasted meats.
- Using sourdough bread adds a subtle tang and a sturdy texture that holds up well during baking, preventing a mushy result.
- Cooking the sausage, aromatics, and apples in one pan before mixing makes cleanup easier and builds a deep flavor base.
Sage Apple Sourdough Stuffing Ingredients
- Sourdough Bread: A day-old loaf is best. If your bread is fresh, cube it and let it sit out on the counter for several hours or toast it lightly to dry it out.
- Apples: Choose a firm apple that holds its shape when cooked, such as Honeycrisp, Gala, or Braeburn. Granny Smith can be used for a more tart flavor.
- Italian Sausage: Mild or sweet Italian sausage is recommended to complement the apple and sage. Hot Italian sausage can be used if you prefer some spice.
- Fresh Sage: Fresh sage provides the best flavor. If you must substitute with dried, use 1 tablespoon of rubbed sage.
Exact quantities are in the recipe card below.
How to Make Sage Apple Sourdough Stuffing
Step 1: Cook the Sausage and Aromatics
First, brown the Italian sausage in a large, oven-safe skillet. Then, add butter, onion, and celery, cooking until soft. Stir in the apples and garlic to complete the flavorful base.
Step 2: Combine the Stuffing
Add most of the chicken stock to the skillet and simmer briefly. Turn off the heat and fold in the dried sourdough cubes, fresh sage, and seasonings. Finish by mixing in an egg that has been whisked with the remaining stock.
Step 3: Bake Until Golden
Transfer the mixture to a baking dish if needed. Bake at 375°F for 30 minutes, then increase the heat to crisp the top for another 5-10 minutes. The stuffing is done when it’s golden brown and cooked through.
Storage Tips for Sage Apple Sourdough Stuffing
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, adding a splash of chicken stock to prevent it from drying out. We do not recommend freezing this recipe.
Expert Tips for Sage Apple Sourdough Stuffing
- Food Safety: For stuffing containing ground meat, it must be cooked to a minimum internal temperature of 160°F (71°C).
- Using day-old, stale bread is ideal as it absorbs the liquid better without becoming mushy. If your bread is fresh, be sure to toast it as described in step 1.
- You can assemble the stuffing a day ahead. Cover and refrigerate, then let it sit at room temperature for 30 minutes before baking. You may need to add 10-15 minutes to the initial baking time.
What to Serve with Sage Apple Sourdough Stuffing?
This stuffing is a traditional pairing for roast turkey or chicken. It also goes well with roasted pork loin.
Sage Apple Sourdough Stuffing Recipe FAQs
Can I make this stuffing vegetarian?
Yes. Omit the sausage and use 2-3 extra tablespoons of butter or olive oil for sautéing the vegetables. Replace the chicken stock with vegetable stock.
Can I prepare this stuffing ahead of time?
Absolutely. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes and you may need to add 10-15 minutes to the baking time.
What if I don’t have sourdough bread?
You can substitute another sturdy, crusty bread like a country-style white loaf or challah. The key is to use a bread that is firm and slightly dry so it doesn’t fall apart.
Sage Apple Sourdough Stuffing
Ingredients
- 1 lb mild Italian sausage casings removed, 450 g
- 3 tbsp unsalted butter 45 g
- 1 large yellow onion chopped, about 1.5 cups
- 2 celery stalks chopped, about 1 cup
- 2 medium firm-crisp apples peeled, cored, and diced, like Honeycrisp or Gala
- 3 cloves garlic minced
- 3 cups low-sodium chicken stock divided, 720 ml
- 1 lb sourdough loaf cut into 1-inch cubes and left out to dry slightly (about 10 cups), 450 g
- 1 large egg
- 1/4 cup fresh sage finely chopped, 15 g
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Preheat your oven to 375°F (190°C). If your sourdough bread is fresh, spread the cubes on a baking sheet and bake for 10-15 minutes until lightly toasted and dry. Set aside.
- In a large Dutch oven or oven-safe skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Do not drain the fat.
- Add the butter to the skillet. Once melted, add the chopped onion and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the diced apples and continue to cook for another 3-4 minutes until they begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in 2.5 cups (600 ml) of the chicken stock. Bring the mixture to a simmer and let it cook for 3-4 minutes to allow the flavors to combine.
- Remove the skillet from the heat. Add the dried sourdough cubes, chopped sage, salt, and pepper. Gently fold everything together until the bread starts to absorb the liquid.
- In a small bowl, whisk the egg with the remaining 1/2 cup (120 ml) of chicken stock. Pour this over the stuffing mixture and fold gently to combine everything evenly.
- If your skillet is not oven-safe, transfer the stuffing to a greased 9x13-inch baking dish. Bake, uncovered, for 30 minutes.
- Increase the oven temperature to 400°F (200°C) and bake for an additional 5-10 minutes, or until the top is golden brown and crisp. Confirm the stuffing has reached an internal temperature of 160°F (71°C) since it contains ground meat. Let rest for a few minutes before serving.
