Print

Savory Brown Butter Sage Stuffing with Italian Sausage and Apples

brown butter sage stuffing - featured image
Print Recipe

A rich and hearty holiday stuffing featuring nutty brown butter, fresh sage, Italian sausage, and crisp apples for a perfect balance of savory and sweet flavors.

Ingredients

Scale
  • 10 cups day-old rustic bread cubes (sourdough or country loaf recommended)
  • 12 ounces sweet or mild Italian sausage, casings removed
  • 1 large crisp apple (Granny Smith or Honeycrisp), peeled and diced
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves, whole
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste
  • A handful fresh parsley, chopped (optional)

Instructions

  1. Cut about 10 cups of day-old bread into roughly 1-inch cubes. Spread on a baking sheet and toast in a 325°F oven for 10-15 minutes until lightly crisp but not browned. Let cool.
  2. Heat a large skillet over medium heat. Remove casings from 12 ounces of Italian sausage and crumble into the pan. Cook for 7-9 minutes, stirring occasionally, until browned and cooked through. Transfer sausage to a paper towel-lined plate to drain excess fat.
  3. In the same skillet, add a tablespoon of butter or olive oil if needed. Add diced onion and celery. Cook for 5 minutes until softened and translucent. Stir in minced garlic and cook another 30 seconds until fragrant.
  4. In a separate small pan, melt 6 tablespoons unsalted butter over medium heat. Add fresh sage leaves and cook, swirling the pan, until butter turns golden brown and smells nutty (about 3-4 minutes). Remove from heat and discard or chop sage leaves and stir into butter.
  5. In a large bowl, combine toasted bread cubes, cooked sausage, sautéed onion and celery, and diced apple. Pour brown butter over the mixture, then gradually add about 2 cups low-sodium chicken broth, stirring gently to moisten but not soak. Season with salt and pepper. Stir in chopped parsley if using.
  6. Transfer stuffing mixture to a greased 9×13 inch casserole dish. Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 15 minutes until top is golden and slightly crispy. Let cool for 5 minutes before serving.

Notes

Toast bread cubes to prevent sogginess. Watch brown butter carefully to avoid burning. Add broth gradually to keep stuffing moist but not soaked. Drain excess fat from sausage to avoid greasiness. Add apples raw just before mixing to keep their crispness. Variations include vegetarian (skip sausage, add mushrooms or walnuts), gluten-free bread, and swapping apples for pears or dried cranberries.

Nutrition

Keywords: stuffing, brown butter, sage, Italian sausage, apples, holiday side, Thanksgiving, Christmas, savory stuffing

Find it online: https://cooksybite.com/savory-brown-butter-sage-stuffing-with-italian-sausage-and-apples-recipe-for-perfect-holiday-sides/