Hearty Sausage and Apple Mountain Stuffing Bake

Quick Recipe Version (TL;DR)

• Yield: 8 hearty servings
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 1 lb rustic country or sourdough bread, cut in 3/4-inch cubes (about 10 cups)
• 1 lb bulk pork sausage
• 2 tbsp olive oil
• 5 tbsp unsalted butter, divided
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 firm tart-sweet apples, 1/2-inch dice
• 3 garlic cloves, minced
• 1 tbsp fresh sage, 2 tsp fresh rosemary, 2 tsp fresh thyme (or dried equivalents)
• 1/4 tsp ground nutmeg (optional)
• 2 large eggs
• 2 3/4–3 cups warm low-sodium chicken or turkey broth
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan (optional)
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper (plus more to taste)
• Optional: 1/4 cup dry white wine or apple cider for deglazing

Do This

• 1. Toast bread cubes on a sheet pan at 300°F for 10–15 minutes until dry but not deeply browned; set aside and increase oven to 375°F.
• 2. In a 12-inch cast iron skillet, brown sausage in olive oil over medium-high heat, breaking it up, until well browned; remove to a bowl.
• 3. In the same skillet, add butter, onion, celery, salt, and pepper; cook until softened and golden at the edges. Add apples, then garlic, herbs, and nutmeg; cook until apples are lightly caramelized. Deglaze with wine or cider if using, then return sausage.
• 4. Place toasted bread in a large bowl. Pour the hot sausage-apple mixture over the bread and toss gently to combine.
• 5. Whisk eggs, warm broth, remaining salt and pepper, parsley, and Parmesan. Pour over bread mixture, toss until evenly moistened, and let stand 5–10 minutes. Add a splash more broth if very dry.
• 6. Butter the cast iron skillet (or a 9×13-inch baking dish), pack in the stuffing, dot with butter, cover with foil, and bake at 375°F for 20 minutes. Uncover and bake 15–20 minutes more until crisp and deeply golden. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Big mountain-lodge flavors: smoky sausage, piney herbs, and sweet-tart apples all baked into one hearty skillet.
• Perfect texture balance: ultra-crispy, golden top with a moist, custardy interior and plenty of chewy bread edges.
• Cast iron magic: browning and baking in the same pan builds deep, caramelized flavor and rustic presentation.
• Ideal for holidays or cold nights: feeds a crowd and pairs beautifully with roasted meats or a simple salad.

Grocery List

• Produce: 1 large yellow onion, 3 celery stalks, 2 firm tart-sweet apples, 3 garlic cloves, fresh sage, fresh rosemary, fresh thyme, fresh parsley
• Dairy: Unsalted butter, grated Parmesan cheese (optional), eggs
• Pantry: Rustic country or sourdough bread, bulk pork sausage, olive oil, low-sodium chicken or turkey broth, kosher salt, black pepper, ground nutmeg, dry white wine or apple cider (optional)

Full Ingredients

Bread Base

• 1 lb rustic country or sourdough bread, preferably a day old, cut into 3/4-inch cubes (about 10 cups lightly packed)

Sausage & Apple Mixture

• 1 lb bulk pork sausage (mild Italian or country-style)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 large yellow onion, finely diced (about 2 cups)
• 3 celery stalks, finely diced (about 1 1/2 cups)
• 2 medium firm tart-sweet apples (such as Honeycrisp, Braeburn, or Granny Smith), cored and cut into 1/2-inch dice (about 2 1/2 cups)
• 3 garlic cloves, minced
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried rubbed sage)
• 2 tsp fresh rosemary, minced (or 1/2 tsp dried rosemary, crumbled)
• 2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp ground nutmeg (optional but recommended)
• 1 tsp kosher salt (adjust depending on saltiness of sausage)
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 cup dry white wine or unsweetened apple cider for deglazing

Binder & Bake

• 2 large eggs
• 2 3/4 cups low-sodium chicken or turkey broth, warmed, plus up to 1/4 cup more as needed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish if desired
• 1/4 cup grated Parmesan cheese (optional, for a savory, nutty edge)
• 1 tbsp unsalted butter, for greasing the skillet or baking dish
• 1 tbsp unsalted butter, cut into small pieces, for dotting on top

Step-by-Step Instructions

Step 1: Dry the Bread and Preheat the Oven

Preheat your oven to 300°F. Spread the bread cubes in a single layer on a large baking sheet. Bake for 10–15 minutes, tossing once halfway through, until the cubes feel dry and slightly crisp on the outside but are not deeply browned. This step helps the bread soak up the sausage juices and broth without turning mushy.

Remove the bread from the oven and let it cool slightly. Increase the oven temperature to 375°F for baking the stuffing later. While the bread dries, dice the onion, celery, and apples, mince the garlic, and chop your fresh herbs so everything is ready to go.

Step 2: Brown the Sausage in Cast Iron

Place a 12-inch cast iron skillet over medium-high heat. Add the olive oil. When the oil is shimmering, add the sausage, breaking it up with a wooden spoon into small crumbles. Cook for 6–8 minutes, stirring occasionally, until the sausage is well browned and cooked through. You want deep color here; those browned bits mean big flavor in the finished stuffing.

With a slotted spoon, transfer the cooked sausage to a large bowl, leaving the rendered fat in the skillet. If the skillet seems very greasy, carefully spoon off a tablespoon or so, but leave enough fat to coat the vegetables in the next step.

Step 3: Caramelize the Aromatics and Apples

Reduce the heat to medium and add the 3 tablespoons of butter to the skillet. Once melted, add the diced onion and celery along with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and beginning to turn golden at the edges.

Add the diced apples and cook another 5–7 minutes. The apples should take on a bit of color and start to caramelize around the edges while still holding their shape. Stir in the minced garlic, sage, rosemary, thyme, and nutmeg (if using), and cook for 1 minute more, just until very fragrant.

If using, pour in the white wine or apple cider to deglaze the pan. Scrape up the browned bits from the bottom of the skillet with a wooden spoon and let the liquid simmer for 1–2 minutes, until mostly evaporated. Return the browned sausage and any accumulated juices to the skillet and stir to combine. Taste a small bite and adjust seasoning if needed.

Step 4: Combine Bread with the Sausage-Apple Mixture

Place the dried bread cubes into a very large mixing bowl. Carefully pour the hot sausage-apple mixture from the skillet over the bread, scraping the skillet well so you get every last bit of flavor. Toss gently with a large spoon or your hands until the bread is evenly coated with the sausage, vegetables, and rendered fat.

Let this mixture sit for about 5 minutes; the bread will start absorbing the flavors while you prepare the liquid binder.

Step 5: Mix the Egg-Broth Binder and Moisten the Stuffing

In a medium bowl or large measuring cup, whisk together the eggs, 2 3/4 cups of warm broth, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chopped parsley, and the grated Parmesan (if using). Whisk until the eggs are fully broken up and everything is well combined.

Pour about two-thirds of this egg-broth mixture over the bread and sausage in the large bowl. Toss gently but thoroughly to distribute the liquid without smashing the bread. Add the remaining egg-broth mixture and toss again. The bread should look evenly moistened but not soupy; when you press a handful together, it should hold some shape but not weep liquid. If it still seems very dry, add up to 1/4 cup more warm broth, a tablespoon at a time, tossing between additions. Let the stuffing sit for another 5–10 minutes to fully hydrate.

Step 6: Pack, Bake, and Crisp the Top

Butter the cast iron skillet (wipe it out first if you want a cleaner look), or butter a 9×13-inch baking dish with 1 tablespoon of butter. Transfer the stuffing mixture into the prepared pan, pressing it in gently so it fills the corners but is not tightly compacted. You want some nooks and crannies on top for maximum crunchy bits. Dot the surface with the remaining 1 tablespoon of butter pieces.

Cover the skillet or baking dish tightly with foil and bake at 375°F for 20 minutes. Remove the foil and continue baking for 15–20 minutes more, until the top is deeply golden brown and crisp and the center is hot and set. If you like an extra-crusty top, you can broil it for 1–2 minutes at the end, watching very closely so it does not burn.

Step 7: Rest and Serve Lodge-Style

Remove the stuffing from the oven and let it rest for 10–15 minutes. This short rest helps the custardy interior finish setting and makes it easier to scoop clean portions without falling apart. Sprinkle with a little extra chopped parsley if you like.

Serve straight from the cast iron skillet for a rustic, mountain-lodge presentation, or transfer to a warm serving dish. This stuffing is fantastic alongside roasted turkey, chicken, pork, or as the hearty centerpiece of a simple cold-weather meal with a green salad.

Pro Tips

• Start with dry bread: Properly dried or day-old bread is key. If your bread is very fresh, do not skip the oven-drying step or your stuffing may turn mushy.
• Layer the moisture: Add broth gradually and give the mixture time to absorb before adding more. It is easier to add a bit more liquid than to fix an over-wet stuffing.
• Brown the sausage well: Let the sausage get deeply browned before stirring too much. Those crispy bits add a smoky, meaty backbone to the entire dish.
• Use cast iron if you can: Baking in the same cast iron skillet you browned in creates a darker, crunchier crust and fewer dishes to wash.
• Finish under the broiler (optional): For an ultra-crispy mountain-style top, broil the stuffing for 1–2 minutes at the very end, rotating if needed for even color.

Variations

• Smoky Mountain Stuffing: Replace half the pork sausage with smoked sausage or diced cooked bacon. Add 1/2 teaspoon smoked paprika with the herbs for a campfire-style depth.
• Apple-Cranberry Harvest Version: Stir 1/2 cup dried cranberries and 1/2 cup toasted chopped pecans or walnuts into the bread mixture before adding the egg-broth binder.
• Mushroom & Herb Lodge Style: Add 8 ounces sliced cremini or wild mushrooms, sautéed in a bit of butter until browned, along with the onions and celery for an earthier, woodsy flavor.

Storage & Make-Ahead

Refrigerate: Cool leftovers completely, then cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave, or rewarm a larger portion covered with foil at 350°F for 15–20 minutes, removing the foil for the last few minutes to re-crisp the top.

Freeze (baked): Cool the baked stuffing, then wrap tightly in foil and place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F, covered, until hot, uncovering near the end to restore the crust.

Make ahead (unbaked): Assemble the stuffing up to the point of baking, cover tightly, and refrigerate up to 24 hours. Just before baking, check the mixture: if it seems dry from sitting, drizzle on 2–4 tablespoons of warm broth and gently toss the top layer. Bake as directed, adding a few extra minutes if it is going into the oven cold.

Nutrition (per serving)

Approximate values for 1 of 8 servings: about 450 calories; 22 g fat; 45 g carbohydrates; 18 g protein; 3 g fiber; 950 mg sodium. Actual values will vary based on the bread, sausage, broth, and cheese you use.