If you’re searching for that perfect balance between savory and slightly sweet, you’ve got to try this Sausage and Apple Fennel Stuffing Recipe. It’s one of those ultimate comfort dishes that brings warmth and coziness to your table, especially during family gatherings or holiday feasts. Imagine the rich, juicy sausage mingling with the crispness of apple and the subtle anise notes from fennel, all tied together with tender bread and aromatic herbs. This stuffing isn’t just a side dish; it’s a star player that steals the spotlight and invites everyone back for seconds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this recipe. Each one plays a crucial role in building layers of flavor and texture that make this that incredible Sausage and Apple Fennel Stuffing Recipe. From the hearty bread that soaks up all the goodness to the fresh herbs that add brightness, every component counts.
- 1½ pounds bread (torn into ½-¾-inch pieces): Use sturdy bread like sourdough or French bread to hold the stuffing together without turning mushy.
- 1 pound breakfast sausage: Provides savory richness and a juicy texture that complements the apples perfectly.
- ¾ cup unsalted butter (plus more for the baking dish): Adds mouthwatering richness and helps soften the veggies and apples.
- 1 large yellow onion (diced): Brings a sweet, mellow foundation flavor to the vegetable mix.
- ½ bulb fennel (trimmed and diced): Offers a subtle licorice-like, crunchy freshness that brightens the stuffing.
- 2 ribs celery (diced): Adds classic stuffing texture and a hint of earthiness.
- 2 medium carrots (peeled and diced): Contributes a gentle sweetness and vibrant color.
- 1 Granny Smith apple (peeled, cored, and diced): Introduces crisp tartness and balances the savory sausage.
- 1½ teaspoons kosher salt: Essential for seasoning and bringing all the flavors together.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick and depth.
- 3 cups low-sodium chicken broth (divided): Keeps the stuffing moist and flavorful without overpowering it.
- ¼ cup finely chopped parsley: Infuses freshness and a pop of green color.
- 1 tablespoon finely chopped sage leaves: Classic herbaceous note that echoes traditional stuffing flavors.
- 1 tablespoon thyme leaves: Lends a gentle woody aroma that complements the sausage.
- 2 large eggs (lightly whisked): Helps bind the stuffing so it holds its shape when baked.
How to Make Sausage and Apple Fennel Stuffing Recipe
Step 1: Prep and Toast the Bread
Start by preheating your oven to 275°F and buttering a 3-quart baking dish so the stuffing doesn’t stick. Then spread the torn bread evenly on two rimmed baking sheets. Toast the bread in the oven for around 40-45 minutes, stirring occasionally. This drying step is crucial because it ensures your stuffing has the perfect texture, absorbing flavors without becoming soggy.
Step 2: Cook the Sausage
While the bread is toasting, heat a large skillet over medium heat and brown your breakfast sausage. Break it into bite-sized pieces and cook thoroughly for 6-8 minutes until it’s nicely browned. After cooking, drain the sausage on a paper towel-lined plate but reserve just a tablespoon of the fat in the pan. This flavorful fat will help cook the vegetables in the next step.
Step 3: Sauté Vegetables and Apples
Lower the heat to medium-low and melt ¾ cup of butter in the skillet with the reserved sausage fat. Add diced onion, fennel, celery, carrots, and the diced Granny Smith apple. Season with salt and pepper and cook gently for 10-15 minutes until everything softens and the sweet and savory elements meld beautifully. If the veggies start to brown too quickly, simply reduce the heat to low and let them soften slowly.
Step 4: Deglaze and Add Herbs
Pour in 1½ cups of chicken broth to deglaze the skillet, scrapping up all those tasty brown bits stuck to the pan. Then stir in fresh parsley, sage, and thyme leaves. This herbal magic brightens the whole dish, lifting the richness of sausage and butter while complementing the crisp apples and fennel.
Step 5: Combine Bread, Sausage, and Vegetables
Once the bread is cool enough to handle, transfer it into a large mixing bowl. Add the cooked sausage and the vegetable-apple-herb mixture. Gently mix together so everything starts to mingle without smashing the bread pieces.
Step 6: Add Egg and Broth Mixture
In a smaller bowl, whisk together the remaining 1½ cups of chicken broth with the eggs. Pour this liquid mixture over the bread mixture and carefully fold until everything is just combined. Let this mixture rest for about 10 minutes, stirring occasionally; it allows the bread to soak up all the flavors perfectly.
Step 7: Bake Your Stuffing to Perfection
Transfer the stuffing to the buttered baking dish. Cover it tightly with foil, greasing the foil side down to prevent sticking. Bake on the middle rack at 350°F for 35-40 minutes until it’s hot and bubbling. Then remove the foil and continue baking for an additional 30-45 minutes so the top gets beautifully golden and slightly crisp. If you like extra browning, pop it under the broiler for a minute or two—just keep an eagle eye on it!
How to Serve Sausage and Apple Fennel Stuffing Recipe
Garnishes
Fresh herbs like chopped parsley or sage leaves make an excellent garnish, adding a burst of color and a fresh herbal note that ties into the stuffing’s warm flavors beautifully. A sprinkle of toasted nuts, like pecans or walnuts, can also bring a delightfully crunchy texture contrast.
Side Dishes
This Sausage and Apple Fennel Stuffing Recipe pairs wonderfully with roasted turkey or chicken, making it a classic star on your holiday table. Complement it with roasted root vegetables or a crisp green salad to balance the richness with some brightness and crunch.
Creative Ways to Present
If you want to impress your guests, try serving the stuffing inside hollowed-out apples or small acorn squashes for individual portions that look charming and festive. Alternatively, use ramekins or muffin tins to create personal-sized stuffing “cakes” that are easy to serve and fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing keeps beautifully in an airtight container in the refrigerator for up to 4 days. When storing, make sure it’s cooled completely to maintain freshness and prevent sogginess.
Freezing
You can freeze this Sausage and Apple Fennel Stuffing Recipe either before or after baking. For unbaked stuffing, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed. Baked leftovers freeze well too; just portion into freezer-safe containers and reheat when ready.
Reheating
To bring your leftover stuffing back to life, reheat in a 350°F oven covered with foil until warmed through, about 20-25 minutes. Remove the foil in the last 5 minutes for a crisp top. You can also reheat individual portions in the microwave if you’re short on time.
FAQs
Can I use different types of bread for this stuffing?
Absolutely! Rustic breads like sourdough, baguette, or even ciabatta work wonderfully because they hold up well after absorbing broth. Avoid very soft sandwich breads as they tend to get mushy.
Is it possible to make this recipe vegetarian?
Yes! Swap the breakfast sausage for a plant-based alternative or sautéed mushrooms and add extra herbs and spices to maintain depth of flavor. Use vegetable broth instead of chicken broth.
Can I prepare this stuffing entirely ahead of time?
Definitely, you can prepare and assemble everything the day before, then refrigerate it overnight. When ready, simply bake the stuffing according to the instructions. This makes holiday meal preparation a breeze!
What is the purpose of adding eggs to the stuffing?
Eggs act as a binder to hold the stuffing together while baking, giving it structure and preventing it from falling apart when sliced or served.
How can I make this stuffing extra moist?
If you prefer a moister stuffing, add a bit more chicken broth gradually before baking. Just be careful not to add too much to avoid it becoming soggy.
Final Thoughts
I can’t recommend this Sausage and Apple Fennel Stuffing Recipe enough for anyone looking to elevate their holiday or dinner table with a dish that comforts and excites the palate in equal measure. Its beautiful blend of savory sausage, crisp apple, and aromatic fennel brings a fresh twist to a classic favorite. So grab your ingredients, dive in, and enjoy every delicious bite!
Print
Sausage and Apple Fennel Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sausage Stuffing Recipe combines savory breakfast sausage, tender vegetables, and crisp bread cubes baked to golden perfection. Enhanced with aromatic herbs and a touch of sweet apple, it offers a flavorful accompaniment perfect for holiday dinners or comforting family meals.
Ingredients
Bread
- 1½ pounds bread (torn into ½-¾-inch pieces, about 10 cups)
Meat
- 1 pound breakfast sausage
Dairy
- ¾ cup unsalted butter (plus more for the baking dish)
- 2 large eggs (lightly whisked)
Vegetables and Fruits
- 1 large yellow onion (diced)
- ½ bulb fennel (trimmed and diced)
- 2 ribs celery (diced)
- 2 medium carrots (peeled and diced)
- 1 Granny Smith apple (peeled, cored, and diced)
Herbs and Spices
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon thyme leaves
Liquids
- 3 cups low-sodium chicken broth (divided)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 275°F and adjust racks to the upper-middle and lower-middle positions. Butter a 3-quart baking dish thoroughly and set it aside for later use.
- Toast the Bread: Spread the torn bread pieces evenly onto two rimmed baking sheets. Place each on the oven racks and bake for 40-45 minutes, stirring occasionally until the bread is dried but not browned. Remove and transfer to a large bowl to cool completely.
- Cook the Sausage: Place a large skillet over medium heat and add the breakfast sausage, breaking it into bite-sized pieces as it cooks. Stir frequently for about 6-8 minutes until browned and cooked through.
- Drain Sausage Fat: Remove the cooked sausage with a slotted spoon to a paper towel-lined plate. Retain only 1 tablespoon of the rendered fat in the skillet, discarding the rest.
- Sauté Vegetables and Apple: Lower heat to medium-low, melt ¾ cup butter in the skillet. Add diced onion, fennel, celery, carrots, and apple. Season with salt and black pepper, stirring well. Cook for 10-15 minutes, stirring often, until the vegetables and apple are tender. Reduce heat to low if vegetables start to brown prematurely.
- Deglaze and Add Herbs: Pour 1½ cups of chicken broth into the skillet to deglaze, stirring to loosen any browned bits. Add chopped parsley, sage, and thyme, mixing thoroughly into the vegetable mixture.
- Combine Bread with Sausage and Vegetables: Once the bread is cool, add the cooked sausage and the vegetable-apple mixture. Gently mix everything together until evenly combined.
- Increase Oven Temperature: Raise the oven temperature to 350°F and reposition the oven rack to the middle slot.
- Prepare Egg Mixture: In a small bowl, whisk together the remaining 1½ cups of chicken broth and the lightly beaten eggs. Pour this liquid evenly over the bread mixture and fold gently until fully combined.
- Rest Mixture: Allow the mixture to sit, stirring occasionally, for about 10 minutes so the bread absorbs the liquid fully.
- Transfer to Baking Dish: Spoon the mixture into the buttered baking dish. Take a sheet of foil, lightly butter one side (or spray with nonstick spray), and place the greased side down to cover the dish.
- Bake Covered: Place the baking dish on the middle rack and bake covered for 35-40 minutes until the stuffing is very hot in the center and an instant-read thermometer reads 160°F.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 30-45 minutes until the stuffing is set and the top turns a golden brown color.
- Optional Broil for Extra Browning: If desired, turn on the broiler and broil the stuffing just until the top reaches your preferred level of browning. Watch carefully to prevent burning.
- Rest Before Serving: Transfer the stuffed baking dish to a cooling rack and let it rest for 5-10 minutes before serving to allow flavors to meld and the stuffing to firm up.
Notes
- Use day-old or slightly stale bread for best texture and absorption.
- If you prefer a crispier top, do not cover the stuffing during the final baking stage.
- Fresh herbs are preferred but dried can be substituted using one-third the quantity.
- Check the internal temperature to ensure the stuffing is fully cooked and safe to eat.
- This stuffing can be made a day ahead, covered tightly and refrigerated, then baked just before serving.
