This simple Apple Stuffing recipe brings sweet apples and savory butter together for a flavorful holiday side. It’s quick to prepare, packed with fresh herbs, and pairs perfectly with turkey or any festive meal.
This recipe was originally published in November 2018.
Thanksgiving is coming, and for many of us the highlight is the stuffing. Homemade stuffing beats the boxed variety every time — this apple sage version is a favorite for its balance of savory herbs and a hint of apple sweetness.
Serve this alongside roasted turkey, ham, or any main course. It also complements other holiday sides like puff pastry brie bites, mac and cheese, cranberry chutney, or garlic parmesan mashed potatoes.
Why We Love This Apple Stuffing
I make this recipe every year because it hits the right notes: buttery, savory, and brightened by apples.
Savory with a touch of sweet. Apples add a pleasant tart-sweet contrast that lifts the dish without overpowering it.
Make-ahead friendly. Prep the stuffing the night before and refrigerate. If preparing ahead, wait to pour the remaining melted butter over the top until just before baking.
Versatile pairing. This stuffing complements turkey, ham, roast, or lamb and works beyond Thanksgiving for any comfort-food meal.
Great year-round. Enjoy it any time you want a comforting, herb-forward side.
Ingredient Notes
- Bread: A dense, crusty loaf like French or Italian bread works best. Day-old bread or bakery-style loaves hold up and absorb flavors well. Gluten-free bread can be used if needed.
- Apple: One large apple (or two small/medium). Gala or Fuji are sweet and work nicely; Granny Smith adds more tartness. Leaving the skin on is optional.
- Herbs: Fresh sage and thyme give the best flavor. Dried herbs can be substituted, but the taste will be milder.
- Chicken broth: Low-sodium chicken broth is recommended; use vegetable broth for a vegetarian option.
- Butter: Unsalted butter allows better control of seasoning. If using salted butter, reduce added salt.
- Nutmeg: A small pinch is optional but adds a warm depth.
How To Make This Apple Sage Stuffing
Step 1: Use day-old bread, cubed. If you don’t have stale bread, dry cubes in a 325°F oven for about 30 minutes, spread on a sheet pan.
Step 2: Sauté celery and onion in 6 tablespoons butter over medium heat until softened and the onion is translucent. Stir in the fresh herbs and cook 1–2 minutes more.
Step 3: Combine the sautéed celery and onion with the bread cubes in a large bowl. Add the diced apple.
Step 4: Whisk together chicken broth, eggs, nutmeg, salt and pepper in a separate bowl.
Step 5: Pour the broth mixture over the bread mixture and toss to coat thoroughly.
Step 6: Transfer to a greased 9×13-inch pan or large casserole dish.
Step 7: Melt the remaining butter and brush it over the top so the bread is lightly moistened. If any areas look dry, add a little more butter.
Step 8: Cover with foil and bake at 375°F for 20–25 minutes. Remove foil and bake 10–15 minutes more until the top is golden and crisp. Let cool 5–10 minutes, then garnish with chopped fresh parsley or additional herbs before serving.
What kind of bread is best for stuffing?
Choose a bread with a tight crumb and few holes so it soaks up the broth without falling apart. White bread, challah, brioche, or a crusty French loaf are popular choices. Always use day-old or dried bread for the best texture.
What are the best apples to use in this stuffing?
Pick a firm apple that holds shape when baked and offers balanced sweetness and acidity. Fuji, Gala, Pink Lady, Golden Delicious, and Honeycrisp are all good options depending on whether you prefer sweeter or tarter notes.
Recipe Tips
- No stale bread? Dry cubes on a sheet pan at 325°F for about 30 minutes, tossing once, until dried.
- Keep the top moist. Brush enough melted butter over the top so the final layer doesn’t dry out. Add an extra 2–3 tablespoons if the bread started very dry.
- For extra crispiness. Spread the stuffing on a sheet pan instead of using a casserole dish to maximize the crunchy top layer.
- Add-ins. Stir in browned sausage, nuts (almonds, pecans, walnuts), fresh cranberries, mushrooms, rosemary, butternut squash, or bacon to vary the flavor.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently and, if dry, drizzle with melted butter. To freeze, cool completely, then freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Possible Apple Stuffing Add-Ins
- Sausage or turkey sausage
- Sliced almonds, pecans, or walnuts
- Fresh cranberries
- Mushrooms
- Fresh rosemary
- Diced butternut squash
- Bacon
Other holiday recipes
Thanksgiving Recipes
Butternut Squash Casserole
Thanksgiving Recipes
Cheesy Bacon Green Bean Casserole
Thanksgiving Recipes
Butternut Squash Stuffing
Appetizers
Puff Pastry Brie Bites
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Simple Apple Sage Stuffing
Ingredients
- 1 crusty white bread loaf (approx. 20 oz), day old, cubed
- 1 large apple, small diced (or 2 small/medium)
- 4 celery stalks, chopped
- 1 medium onion, diced
- 1 Tbsp fresh chopped sage (or 1 tsp dried)
- 1 Tbsp fresh chopped thyme (or 1 tsp dried)
- 2 cups chicken broth
- 2 large eggs
- 8–10 Tbsp butter (6 Tbsp to sauté, 2–4 Tbsp for topping)
- Pinch of nutmeg
- Cracked pepper and sea salt to taste
Instructions
- Slice bread into 1-inch pieces and let sit overnight, or dry cubes in a 325°F oven about 30 minutes until dried.
- Preheat oven to 375°F after bread is removed from drying.
- Place bread cubes in a large bowl.
- In a skillet, melt 6 Tbsp butter. Add celery and onion and cook until softened, about 5–7 minutes. Stir in fresh herbs and cook 1–2 more minutes.
- Transfer the mixture to the bread bowl and fold in the diced apple. (If preparing ahead, omit apples and stir in just before baking.)
- Whisk together eggs, chicken broth, nutmeg, salt and pepper. Pour over the bread mixture and stir to coat evenly.
- Pour into a greased casserole dish and brush 2–4 Tbsp melted butter over the top.
- Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until the top is crisp and golden.
- Let cool 5–10 minutes, garnish with fresh herbs, and serve.
Notes
Storage: Refrigerate in an airtight container for 4–5 days. Reheat and add melted butter if needed. Freeze cooled stuffing up to 3 months; thaw overnight in the refrigerator before reheating.
Top moisture: Ensure the top layer has enough butter so it doesn’t dry out. Add extra butter if necessary to keep the topping moist and golden.
Crispy option: For a larger crispy surface, spread the stuffing on a sheet pan instead of a casserole dish.
Nutrition
Carbohydrates: 39 g,
Protein: 9 g,
Fat: 12 g
Nutrition information is an approximation.
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