Simple Apple Sage Stuffing
This easy Apple Stuffing recipe brings a cozy blend of sweet and savory flavors to your holiday table. Juicy apples pair perfectly with buttery bread, fresh herbs, and rich seasonings for a comforting side dish everyone will love. Quick to prepare and packed with homemade flavor, it’s a delicious addition to turkey dinners and Thanksgiving feasts alike.
Ingredients
- 1 loaf French or Italian bread Day-old or dried out, about 10–12 cups cubed
- 1 large apple Fuji, Gala, or Granny Smith — chopped, skin on or peeled
- 3 stalks celery Diced
- 1 medium yellow onion Diced
- 8 tbsp unsalted butter Divided — 6 tbsp for sautéing, 2 tbsp melted for the top
- 1.5 cups low-sodium chicken broth Or vegetable broth for vegetarian
- 2 large eggs Lightly beaten
- 1 tbsp fresh sage Finely chopped
- 1 tbsp fresh thyme leaves Stems removed
- 1 pinch ground nutmeg Optional but recommended
- 0.75 tsp salt Adjust to taste
- 2 tbsp fresh parsley Chopped, for garnish
Instructions
- Group: Prepare the Bread1. If using fresh bread, cube it into 1-inch pieces and spread evenly across a sheet pan. Bake at 325°F for 30 minutes, tossing halfway through, until the bread is dried out but not browned. Remove and let cool completely. If using day-old bread, cube and proceed.Group: Sauté the Aromatics2. Melt 6 tablespoons of butter in a large skillet over medium heat. Add the diced celery and onion and cook, stirring occasionally, for 8 to 10 minutes until softened and translucent.3. Add the fresh sage and thyme to the skillet and stir for 1 to 2 minutes until fragrant. Remove from heat.Group: Combine the Stuffing4. Add the dried bread cubes and chopped apples to a large mixing bowl. Pour the sautéed vegetable mixture over the top and toss gently to combine.5. In a separate medium bowl, whisk together the chicken broth, beaten eggs, nutmeg, salt, and black pepper until well blended.6. Pour the broth mixture over the bread mixture and fold everything together until the liquid is evenly distributed and all the bread has absorbed some moisture.Group: Bake7. Preheat your oven to 350°F. Grease a 9×13 baking dish and transfer the stuffing mixture into it, spreading it out evenly.8. Melt the remaining 2 tablespoons of butter and brush it generously over the top of the stuffing. Make sure all surface pieces are lightly coated.9. Cover the dish tightly with aluminum foil and bake for 20 to 25 minutes.10. Remove the foil and bake for an additional 10 to 15 minutes, until the top is deep golden brown and lightly crisp. Add a little extra melted butter to any spots that look too dry during baking.11. Remove from the oven and let the stuffing rest for 10 minutes before serving. Garnish with freshly chopped parsley.
Notes
- Make-ahead tip: Assemble the stuffing the night before, cover tightly, and refrigerate. When ready to bake, drizzle melted butter over the top and bake as directed — no need to adjust the time significantly.
- No stale bread? Dry it yourself in the oven at 325°F for 30 minutes. This step is essential for preventing soggy stuffing.
- For extra crispiness: Spread the stuffing on a rimmed sheet pan instead of a deep baking dish — more surface area means more of that golden, crispy top layer.
- Want to add sausage? Brown it separately, drain excess fat, and fold it into the mixture before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4–5 days. Freeze for up to 3 months — thaw overnight in the refrigerator before reheating.
- Vegetarian version: Swap chicken broth for vegetable broth — no other changes needed.