This simple Apple Stuffing recipe will make your holiday table even more delicious. Sweet apples brighten buttery, savory stuffing, while fresh herbs add depth and aroma. Easy to prepare and full of flavor, it’s the ideal side for turkey or any Thanksgiving dinner.
This recipe was originally published in November 2018.
Thanksgiving is coming, and for many of us there’s one thing we look forward to most: stuffing. I prefer homemade stuffing over boxed mixes every time. This apple sage version is one I make every year.
Between this apple sage stuffing and a favorite butternut squash stuffing, my plate at the table is complete. The sweet-tart apple pieces and savory herbs complement rich holiday mains beautifully.
Why We Love This Apple Stuffing
I make this apple stuffing every year because it consistently delivers great flavor and texture. A few reasons it’s so popular:
Savory with a hint of sweet. The apples add a bright, slightly sweet-tart note that balances the buttery, savory base.
Make-ahead friendly. You can assemble this the night before and let the bread absorb flavors overnight. If preparing ahead, wait to add melted butter on top until just before baking.
Versatile pairing. This stuffing works with roasted turkey, ham, roast beef, lamb, and more. It’s a perfect addition to any holiday spread.
Great beyond the holidays. Keep enjoying it year-round as a comforting side dish whenever you want something warm and satisfying.
We hope you enjoy this one as much as we do.
Ingredient Notes
- Bread: A crusty French or Italian loaf works best—dense with few holes. Day-old bread is ideal; gluten-free bread can work too.
- Apple: One large apple (or two small/medium). Gala or Fuji are great for sweetness; Granny Smith is fine if you prefer tartness. Leave the skin on for texture, or peel if you prefer.
- Herbs: Fresh sage and thyme give the best flavor, though dried herbs can be used in a pinch.
- Broth: Low-sodium chicken broth is recommended; use vegetable broth for a vegetarian version.
- Butter: Unsalted butter is used here—if using salted butter, reduce added salt.
- Nutmeg: A pinch is optional but adds a warm, subtle layer of flavor.
How To Make This Apple Sage Stuffing
Step 1: Use day-old bread for best texture. Cube and let it air-dry overnight, or dry cubes on a sheet pan in a 325°F oven for about 30 minutes.
Step 2: Sauté chopped celery and onion in 6 tablespoons of butter over medium heat until softened and the onion is translucent. Stir in fresh sage and thyme and cook 1–2 more minutes.
Step 3: Place the bread cubes in a large bowl and add the sautéed celery and onion. Stir in the diced apples (if assembling ahead and waiting to bake, omit the apples and add them just before baking).
Step 4: In a separate bowl, whisk together the chicken broth, eggs, nutmeg, salt and pepper.
Step 5: Pour the broth and egg mixture over the bread and toss until the cubes are evenly coated.
Step 6: Transfer the mixture to a greased 9×13-inch baking dish or casserole.
Step 8: Melt the remaining butter and brush it over the top of the stuffing. If some bread looks dry, add a little more butter so the top is lightly moistened.
Step 7: Cover with foil and bake for 20–25 minutes. Remove the foil and bake another 10–15 minutes until the top is golden and slightly crisp. Let rest 10 minutes before serving and garnish with chopped fresh parsley or additional herbs.
What kind of bread is best for stuffing?
Choose a bread that soaks up flavors without collapsing. Dense, smooth-textured loaves like French bread, challah, or brioche are excellent choices. Make sure the bread is at least slightly stale or dry it in the oven for best results.
What are the best apples to use in this stuffing?
A sweet-tart apple with firm flesh holds up well when baked. Gala, Fuji, Pink Lady, Golden Delicious, or Honeycrisp are good options. Use what you enjoy or what’s available.
Recipe Tips
- No stale bread? Cube and dry it in a 325°F oven for about 30 minutes, tossing once, until dry.
- Keep the top moist. Brush enough melted butter over the top so the surface doesn’t dry out. Add an extra 2–3 tablespoons if the bread was very dry.
- Want extra crispiness? Spread the mixture on a sheet pan instead of a baking dish to maximize the browned, crunchy top layer.
- Add-ins: Browned sausage, nuts (almonds, pecans, walnuts), fresh cranberries, mushrooms, rosemary, butternut squash, or bacon all make excellent variations.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. If the stuffing seems dry when reheating, drizzle with melted butter. Freeze for up to 3 months—cool completely before freezing and thaw overnight in the refrigerator before reheating.
Possible Apple Stuffing Add-Ins
Customize this recipe with additions like:
- Sausage or turkey sausage
- Sliced almonds, pecans, or walnuts
- Fresh cranberries
- Mushrooms
- Fresh rosemary
- 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 like a French 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 freshly chopped thyme (or 1 tsp dried)
- 2 cups chicken broth (low-sodium)
- 2 large eggs
- 8-10 Tbsp. butter (1 stick), 6 Tbsp to sauté, 2–4 Tbsp for topping
- pinch nutmeg
- cracked pepper
- sea salt
Instructions
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Slice bread into 1-inch pieces and let sit overnight to dry, or dry cubes in a 325°F oven for about 30 minutes.
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Preheat oven to 375°F after the bread is dried.
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Place bread cubes into a large bowl.
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In a skillet, melt 6 Tbsp butter and cook celery and onion until softened, about 5–7 minutes. Stir in fresh herbs and cook 1–2 minutes more.
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Add the celery and onion mixture to the bread and fold to combine. Add diced apple now unless assembling ahead—if preparing the night before, add apples just before baking.
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Whisk together eggs, chicken broth, nutmeg, salt and pepper. Pour over the bread mixture and stir to coat evenly.
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Transfer to a greased casserole dish and dab or brush 2–4 Tbsp melted butter over the top.
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Cover with foil and bake about 25 minutes. Remove foil and bake 10–15 minutes more until the top is golden and crisp to your liking.
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Remove from oven, let rest 5–10 minutes, garnish with chopped herbs, and serve.
Notes
Moisture tip: Ensure the top has enough butter so it doesn’t dry out; add extra melted butter if needed.
For more crispiness: Spread the stuffing on a sheet pan instead of a casserole to create more of the beloved crunchy top layer.
* After making this many times, adding a bit more butter produces a moister stuffing with a nicely browned top. Reduce butter by 1–2 Tbsp if you prefer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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