Print

Wholesome Sourdough Stuffing with Apples and Sausage

wholesome sourdough stuffing with apples and sausage - featured image
Print Recipe

This wholesome sourdough stuffing with apples and sausage is a perfect blend of savory and sweet, with crispy edges and a tender center. It’s a crowd-pleasing dish that feels both indulgent and sensible, ideal for holiday gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 12 cups cubed), day-old or slightly stale
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 2 medium apples (Honeycrisp or Granny Smith), peeled and diced
  • 1 large yellow onion, diced small
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 to 2½ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper, freshly ground
  • ½ cup dried cranberries (optional)
  • ½ cup pecans or walnuts, chopped and toasted (optional)
  • ¼ cup apple cider (optional, replace ¼ cup broth)

Instructions

  1. Preheat your oven to 375°F. Cube the sourdough into ½-inch to 1-inch pieces (about 12 cups). Spread on a baking sheet in a single layer and toast for 10-12 minutes until dry and just starting to turn golden. Set aside to cool.
  2. In a large skillet over medium-high heat, cook the sausage meat, breaking it up with a spoon. Let it brown well for 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  3. Reduce heat to medium. Add the butter to the pan with the sausage fat. Once melted, add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until onion is translucent and celery has softened. Add minced garlic and cook for 1 minute until fragrant.
  4. Add the diced apples and cook for 2-3 minutes until slightly softened but still holding their shape.
  5. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and apple-vegetable mixture. Add fresh sage, thyme, rosemary, and parsley. Toss gently with your hands or a large spoon until evenly distributed.
  6. Gradually pour 2 cups of chicken broth over the mixture, tossing gently. The bread should be moist but not soggy. If it seems dry, add the remaining ½ cup of broth. Season with salt and pepper, then taste a piece of bread to check seasoning.
  7. Spread the stuffing evenly in a greased 9×13-inch baking dish. Do not press down too firmly.
  8. Cover the dish with foil and bake for 25 minutes.
  9. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  10. Let the stuffing rest for 5-10 minutes before serving. Sprinkle with extra fresh parsley for color and serve warm.

Notes

Dry bread is essential; if using fresh bread, toast cubes in a 300°F oven for 10 minutes. Don’t overseason as sausage and broth add salt. Brown the sausage properly for deep flavor. Use your hands to mix for even moistening. Make extra as leftovers are delicious. If stuffing seems dry after baking, drizzle with warm broth. Can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: sourdough stuffing, apple sausage stuffing, Thanksgiving stuffing, holiday side dish, wholesome stuffing, easy stuffing recipe

Find it online: https://bitesienna.com/wholesome-sourdough-stuffing-with-apples-and-sausage/