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Homemade Brown Butter Sage Stuffing with Sausage & Apples

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This homemade brown butter sage stuffing with sausage and apples is a next-level side dish that steals the show every single time. It features deep, nutty brown butter, fragrant sage, sweet apples, and savory sausage for an unforgettable flavor.

Ingredients

Scale
  • 1 loaf (about 1 lb) day-old sourdough or French bread, cut into 1-inch cubes
  • 1 lb ground pork sausage (mild or spicy)
  • 1/2 cup unsalted butter
  • 2 tablespoons fresh sage leaves, roughly chopped, plus more for garnish
  • 2 medium apples (Honeycrisp or Granny Smith), peeled and diced
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9×13 baking dish with a little butter or non-stick spray. Set it aside.
  2. Prepare the bread. If your bread is not already stale, spread the cubes on a baking sheet and toast them in the oven for 8-10 minutes, just until they are dry and slightly firm. Do not let them get dark. Set them aside to cool in a large mixing bowl.
  3. Brown the sausage. In your large skillet over medium-high heat, cook the ground sausage. Break it up with your spoon as it cooks. You want it browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to the bowl with the bread cubes. Leave about 2 tablespoons of the rendered fat in the skillet (if there is not enough, add a little olive oil).
  4. Cook the aromatics. Add the diced onion and celery to the same skillet with the sausage fat. Cook over medium heat, stirring occasionally, until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Scrape the vegetables into the bowl with the bread and sausage.
  5. Make the brown butter. This is the star of the show. In a medium saucepan (a light-colored one is best), melt the 1/2 cup of butter over medium heat. Stir constantly with a wooden spoon or spatula. The butter will start to foam and bubble. After a minute or two, you will see little brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns a light amber color and smells amazing, immediately add the chopped fresh sage leaves. They will sizzle and cr…
  6. Add the apples. Toss the diced apples into the bowl with everything else. Give it all a gentle stir to combine.
  7. Mix the wet ingredients. In a separate small bowl or liquid measuring cup, whisk together the 2 cups of chicken broth, the 2 beaten eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  8. Combine everything. Pour the broth mixture over the bread mixture. Use a large spatula or your hands (clean, of course) to gently toss and fold everything together until the bread is evenly moistened. Do not overmix, or the bread will break apart. Let it sit for 5-10 minutes so the bread can absorb the liquid.
  9. Bake. Transfer the stuffing mixture to your prepared baking dish. Spread it into an even layer. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. The internal temperature should be around 165°F (74°C).
  10. Rest and serve. Let the stuffing rest for about 10 minutes before serving. This helps it set and makes it easier to scoop. Garnish with a few extra fresh sage leaves if you are feeling fancy.

Notes

Do not skip browning the butter. Use day-old bread. Do not oversoak the bread. Let it rest before serving. For a vegetarian version, omit sausage and add mushrooms. For gluten-free, use gluten-free bread. Can be assembled up to 24 hours ahead.

Nutrition

Keywords: stuffing, brown butter, sage, sausage, apples, Thanksgiving, holiday, side dish

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