Savory Sausage Stuffed Bread

This sausage stuffing is a holiday favorite that blends savory breakfast sausage with crisp celery, sweet Honeycrisp apples, and perfectly dried bread cubes to create a side dish that feels both comforting and festive. Baked until golden with a softly crisp top, it brings together simple ingredients into a dish full of warm, homey flavors that complement any holiday feast or family dinner.

This has been a staple in my family's celebrations ever since I was a kid. I first made it myself for Thanksgiving a few years ago and now it’s a goto on my own holiday table because it always impresses without any fuss.

Ingredients

• 1 pound fresh breakfast sausage: brings a juicy savory base—choose high quality from a butcher or wellregarded brand
• 12 cups dayold white bread cubes: about one loaf—drying the bread thoroughly is key to good texture
• 1 large onion: diced for sweetness and depth—look for firm onions without soft spots
• 3 fresh celery ribs: diced to add crunch and freshness—crisp celery makes the stuffing lively
• 2 medium Honeycrisp apples: peeled, cored, and diced to add a crisp, sweet contrast—Honeycrisp hold up well during cooking but Granny Smith can work too
• 4 cloves garlic: minced to add savory richness—fresh garlic is best, avoid preminced in jars if possible
• 4 tablespoons unsalted butter: for sauteing and richness—unsalted helps control seasoning
• 2 cups chicken broth: as the moistening liquid—homemade or low sodium storebought for best flavor
• 1 tablespoon chicken bouillon powder: to deepen chicken flavor—adds a boost but can be adjusted to taste
• 1 teaspoon poultry seasoning: to evoke classic stuffing flavors—blend of sage, thyme, and other herbs
• 1 teaspoon rubbed sage: for an earthy herbal note
• 1 teaspoon dried thyme: to complement the poultry seasoning
• Half a teaspoon salt: for seasoning—adjust based on broth and sausage saltiness
• Half a teaspoon freshly ground black pepper: for a mild bite
• 2 large eggs: lightly beaten to bind the stuffing without sogginess

Instructions

Prepare the Ingredients:

Make sure your bread cubes are completely dry by leaving them out overnight or toasting them in a low oven. Dice the onion, celery, and apples evenly so they cook at the same rate. Mince the garlic fresh for best flavor, and lightly beat the eggs in a small bowl to be ready for later.

Brown the Sausage:

Heat a large skillet over medium heat and add the breakfast sausage. Break it up with a wooden spoon into bite sized pieces and cook until all the pink is gone and the edges are nicely browned, about 8 to 10 minutes. Transfer the cooked sausage to a large mixing bowl, keeping the flavorful drippings in the pan for the next step.

Sauté the Vegetables and Apples:

To the skillet with the sausage drippings, add the butter and let it melt. Add the diced onions, celery, and apples. Cook over medium heat, stirring occasionally, until softened and fragrant which should take between 6 and 8 minutes. Add the minced garlic and cook for another 1 to 2 minutes, being careful it does not brown or burn.

Combine and Season:

Transfer the sautéed vegetables and apples to the bowl with the sausage. Sprinkle in the poultry seasoning, rubbed sage, dried thyme, salt, and pepper. Add the bread cubes and toss lightly to combine. Dissolve the chicken bouillon powder in the chicken broth, then pour evenly over the stuffing mixture, letting the bread soak the liquid for about 5 minutes. Gently fold in the beaten eggs until everything is moistened but still retains some bread texture.

Bake the Stuffing:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a large baking dish about nine by thirteen inches. Spread the stuffing mixture evenly in the dish. Cover tightly with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden brown and slightly crisp.

Rest and Serve:

Allow the stuffing to rest for at least 10 minutes before serving. This lets the flavors meld together and makes it easier to serve clean slices. If desired, garnish with extra fresh herbs like sage or thyme for a pretty presentation.

My favorite ingredient here is the Honeycrisp apple. It adds a fresh crispness that brightens every bite and keeps the stuffing from feeling too heavy. I remember my aunt using this recipe every Thanksgiving, and the way the house smelled of those apples mingling with sausage and herbs was one of my most vivid holiday memories.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven covered with foil, adding a splash of broth if it looks dry before warming through. To freeze, cool completely then portion into freezer safe containers. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Breakfast sausage can be swapped for Italian sausage either mild or spicy for a different flavor profile. White bread cubes may be replaced with sourdough or multigrain bread for more rustic texture and tang. Instead of Honeycrisp apples, ripe pears work well for a more delicate sweetness and juicy texture.

Serving Suggestions

This stuffing is wonderful alongside roast turkey or chicken. Try adding toasted pecans and dried cranberries for extra texture and bursts of flavor. Serve with a glass of sparkling apple cider or a crisp white wine like Riesling to enhance the sweet and savory balance. For a richer twist, swirl in browned butter or toss in sautéed mushrooms or leeks before baking.

This sausage stuffing is easy to prepare ahead and always brings warm holiday flavor to the table. Garnish with fresh sage or thyme before serving for a bright finish.

Common Questions About Recipes

→ Why is my stuffing mushy?

Mushy texture often comes from using soft bread or adding too much liquid. Make sure to dry bread cubes well and gradually add broth for the right moisture balance.

→ Can I prepare the stuffing in advance?

Yes, you can prep and combine components a day ahead or assemble the unbaked mixture and refrigerate overnight. Adjust baking time if cooking cold.

→ What if the stuffing is too dry after baking?

Add a small amount of warm broth over the top, cover loosely with foil, and bake a few extra minutes to restore moisture.

→ Is it safe to cook stuffing inside the turkey?

Cooking inside the bird is safe if the stuffing reaches 165°F. For better texture and browning, baking in a separate dish is recommended.

→ Can I freeze leftover stuffing?

Definitely. Cool fully, store airtight in the freezer up to one month, and reheat covered with a splash of broth for best texture.