Go-To Savory Stuffing Recipe for Pork
This savory, moist, and layered apple-sausage stuffing is the secret to elevating any stuffed pork loin or chop from good to unforgettable.
Equipment
- Large skillet For browning the sausage and cooking the aromatics.
- Large mixing bowl For combining all stuffing ingredients.
- Rimmed baking sheet For toasting the bread cubes.
- Chef's knife and cutting board For dicing vegetables and herbs.
- Instant-read digital thermometer Essential for checking food safety temperatures.
- Butcher's twine Needed if making a stuffed pork loin.
Ingredients
- 1 lb day-old sturdy bread cut into 3/4-inch cubes (about 8 cups)
- 1 lb ground pork sausage
- 1 large yellow onion diced
- 2 stalks celery diced
- 1 large Granny Smith apple peeled, cored, and diced
- 2 cloves garlic minced
- 1/4 cup fresh flat-leaf parsley chopped
- 1 tbsp fresh sage leaves finely chopped
- 1 tsp fresh thyme leaves chopped
- 1/2 cup chicken or pork stock plus more if needed
- 1 large egg lightly beaten
- Salt and black pepper to taste
Instructions
- Toast the bread: Spread the bread cubes on a rimmed baking sheet and bake at 350°F for 10-15 minutes, until lightly golden and fully dry. Transfer to a large mixing bowl and set aside.
- Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until fully browned and no pink remains. Use a slotted spoon to transfer the sausage to the bowl with the bread, leaving the rendered fat in the pan.
- Soften the aromatics: Add the onion, celery, and apple to the skillet with the remaining fat. Cook over medium heat for 5-7 minutes, until softened and translucent. Add the garlic and cook for one more minute until fragrant. Add this mixture to the bowl.
- Add the herbs: Add the parsley, sage, and thyme to the bowl. Season generously with salt and black pepper. Toss everything together until the herbs are distributed throughout.
- Moisten and bind: Drizzle in the chicken stock and add the beaten egg. Gently fold until just combined and evenly moistened. The stuffing should hold together when pressed but not feel wet or saturated. Add a splash more stock if it seems too dry.
- Cool completely: Spread the stuffing on the baking sheet or transfer it to a shallow container. Allow it to cool to room temperature before using it inside any raw pork. This step is critical for food safety.
Notes
For food safety, the stuffing must reach a minimum internal temperature of 165°F and the pork must reach 145°F. Always use an instant-read thermometer to verify doneness.