Description

There’s something magical about the comforting aroma of apples, sage, and toasted bread filling the kitchen on a crisp autumn day. This Spiced Apple & Sage Stuffing captures the essence of fall and brings warmth to any gathering table. Whether you’re preparing it for a holiday dinner, a cozy family meal, or a Sunday roast, this stuffing is a celebration of comforting flavors and wholesome ingredients.

Ingredients

Scale

1 loaf (about 1 lb) day-old French bread or country loaf, cut into 1-inch cubes
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, finely chopped
3 celery stalks, diced
2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced
2 teaspoons fresh sage, finely chopped
1 teaspoon dried thyme
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¾ teaspoon salt, or to taste
2 cups low-sodium vegetable or chicken broth
2 large eggs, lightly beaten
½ cup chopped fresh parsley (optional)

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Instructions

Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and toast for 15–20 minutes until slightly dry and crisp. Remove and let cool. Increase oven temperature to 350°F (175°C).
In a large skillet, melt butter with olive oil over medium heat. Add onion and celery, cooking 5–7 minutes until softened.
Stir in apples, sage, thyme, cinnamon, nutmeg, pepper, and salt. Cook 4–5 minutes until apples begin to soften.
Transfer toasted bread cubes to a large bowl. Add the sautéed mixture and toss gently to combine.
Pour in broth gradually, stirring until bread is evenly moistened. Stir in beaten eggs and parsley.
Grease a 9×13-inch baking dish. Spoon stuffing mixture evenly into dish, pressing lightly to compact.
Cover with foil and bake 30 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and slightly crisp.
Let cool 10 minutes before serving. Garnish with extra parsley or sage leaves if desired.

Notes

Use day-old bread for best texture.
Choose crisp apples like Honeycrisp or Granny Smith.
Avoid overmoistening; bread should be moist but not soggy.
Add extra herbs or nuts for variation.
Can be prepared ahead and stored in the refrigerator for up to 1 day before baking.

Prep Time: 25 minutes
Cook Time: 55 minutes