This make ahead sage apple stuffing can be prepared a day in advance for an easy and delicious Thanksgiving side dish. With so much flavor from the fresh herbs, apple and aromatics, this recipe is twice baked for a fun twist on an old classic.
Saving time and stress on Thanksgiving will allow you to fully enjoy the holiday, which is why you're going to love this make ahead apple stuffing recipe! Follow this make ahead Thanksgiving meal plan to get even more organized, and don't skip out on the dry brined turkey recipe because it's absolutely delicious when paired with this apple stuffing.
This apple stuffing is bursting with flavor from the fresh herbs, and has the most delicious balance of sweet and savory that pairs perfectly with your Thanksgiving turkey. An essential side dish that adds so much texture to your Thanksgiving dinner, you're going to love how easy it is to make this stuffing.
This recipe is twice baked; meaning we will prepare, bake, and cool it in the fridge overnight before baking again and serving. This step allows all of the herbs infuse into the bread, and gives the apple stuffing so much extra flavor. It also helps take a load of the work off on turkey day, so don't skip the make ahead method!
Reasons you'll ♡ this recipe
- the bread absorbs so much extra apple, sage and rosemary flavor by sitting in the fridge overnight
- you'll do the bulk of the prep work for this apple stuffing the day before you serve it
- it's made with simple, wholesome ingredients that will pair perfectly with your turkey dinner
Ingredient notes
- Granny smith apple - become more sweet when baked, and add a tart, tangy flavor to the stuffing. You could swap for Pink Lady, Honeycrisp, or your favorite type of apple to bake with.
- Sage and rosemary - infuse the turkey with a ton of flavor as it bakes; be sure to find fresh herbs for the best flavor.
- Bread - use a sturdy loaf of bread from the bakery department of your grocery store. French bread, sourdough or challah will all work well.
- Chicken stock - You can use chicken or vegetable stock, or even turkey stock if you happen to have some stashed away in the freezer.
Step by step directions
1. Prepare bread - you'll want to start with stale, dry bread. You can dry out the bread by either cutting it into cubes and leaving on the counter overnight, or toasting it in the oven at 250°F for 45 minutes.
2. Cook veggies and herbs - melt butter in a large pan. Add the celery, onion, apples, sage and rosemary, and cook for 10-15 minutes, until softened. Remove from heat and allow to cool.
3. Combine - grease a large, deep casserole or baking dish (at least 9 x 13 and 2 inches deep). Beat together the eggs, then mix in the chicken stock and salt in the bottom of a large bowl. Toss the bread cubes and apple/celery mixture in the egg mixture. Scoop the apple stuffing into the casserole/baking dish.
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Note - for the best texture, bake your stuffing in a pan rather than inside your turkey.
4. Bake - cover with foil or a reusable silicone cover, and bake at 350°F for 45 minutes. Remove from oven and allow to cool uncovered.
5. Refrigerate - cover and store in the fridge overnight. This step allows the stuffing to become extra delicious, as the herbs and apple flavor will infuse into the bread.
6. Reheat and serve - when ready to serve, bake uncovered in the oven at 350°F for 45 minutes to 1 hour; until stuffing is crispy and golden on the top.
FAQ
Sure, you can totally do this, just bake your apple stuffing until it reaches a safe internal temperature of 160°F. However, be warned the flavors won't compare to how it tastes after sitting overnight in the fridge.
You can actually use almost any type of bread for stuffing (check out this hilarious taste test on Serious Eats). I pick up a good quality loaf of french bread from the grocery store bakery department. Make sure you give it time to dry out before you make your stuffing, or toast the cubes in the oven.
I aim for about 1 cup per guest, but it's always good to have a bit extra! I know we love leftover stuffing. This recipe serves 8-10.
Almost! You can swap the chicken stock for veggie stock and the butter for vegan butter, and simply leave out the eggs to make this recipe vegan.
After baking, stuffing can keep in a sealed container in the fridge for up to 4 days. You could probably freeze it, although I haven't tried.
Variations
There are so many different variations and add-ins you could include in this apple stuffing including:
- Crumbled sausage - cook in a pan before veggies, drain grease, and add into bread/ veggie mixture
- Cubed parsnips - sautée with the celery/apples
- Fresh cranberries - add them during the last 10 minutes cook time when baking
- Dried cranberries - add before baking or scatter over top before serving
- Slivered almonds - add before baking or scatter over top before serving; pecans would also work
- Caramelized onions - another option is to caramelize the onions. Cooking the onions slowly over a longer period of time allows the naturally occurring sugar in the onions to caramelize, adding savoury and sweet depth of flavor.
Thanksgiving Meal Plan + Shopping List!
Take the stress out of your Thanksgiving by doing some of the prep work ahead.
- Check out this make ahead Thanksgiving meal plan which comes with a handy printable shopping and prep list
More Thanksgiving recipes you can prep
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Make Ahead Sage Apple Stuffing
Ingredients
- 10 cups french bread cut into 1 inch pieces; * see note 1
- ¼ cup unsalted butter
- 2 cups celery sliced
- 2 cups onion chopped
- 2 granny smith apples chopped; skin on
- ¼ cup sage leaves chopped; loosely packed
- 1 tablespoon fresh rosemary chopped
- 2 ½ cups chicken stock I use reduced sodium
- 2 eggs
- 1 ½ teaspoons salt
Instructions
The day before serving
- Prepare bread - you'll want to start with stale, dry bread. You can dry out the bread by either cutting it into cubes and leaving on the counter overnight, or toasting it in the oven at 250°F for 45 minutes.
- Cook veggies and herbs - melt butter in a large pan. Add the celery, onion, apples, sage and rosemary, and cook for 10-15 minutes, until softened. Remove from heat and allow to cool.
- Combine - grease a large, deep casserole or baking dish (at least 9 x 13 and 2 inches deep). Beat together the eggs, then mix in the chicken stock and salt in the bottom of a large bowl. Toss the bread cubes and apple/celery mixture in the egg mixture. Scoop everything into the casserole/baking dish. * See note 2
- Bake - cover with foil or a reusable silicone cover, and bake at 350°F for 45 minutes. Remove from oven and allow to cool uncovered.
- Refrigerate - cover and store in the fridge overnight. This step allows the stuffing to become extra delicious, as the herbs and apple flavor will infuse into the bread.
The day of serving
- Reheat and serve - when ready to serve, bake uncovered in the oven at 350°F for 45 minutes to 1 hour; until stuffing is crispy and golden on the top.
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Tips:
Nutrition Information
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Jeanette says
Can I reheat stuffing in crockpot?
Shelley says
I was so excited to try this recipe, but I forgot to cover the stuffing on the first baking step. Is there something that I should do to help correct my mistake before I bake it again?
Denise says
Hi Shelley! I would try adding a bit of stock to the stuffing and bake covered for the first half of the second bake. I would try maybe 1/2 cup? I hope this helps!