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Cozy Sourdough Stuffing with Apples and Sausage

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This cozy sourdough stuffing with apples and sausage is the perfect balance of tangy, sweet, and savory. It’s a crowd-pleasing side dish that’s ideal for Thanksgiving or any fall gathering.

Ingredients

  • Sourdough bread, cut into 1-inch cubes (about 10 cups)
  • Breakfast sausage (1 pound)
  • Apples, cored and diced (2 medium)
  • Yellow onion, diced (1 large)
  • Celery stalks, diced (3-4 stalks)
  • Unsalted butter (4 tablespoons)
  • Fresh sage, chopped (2 tablespoons)
  • Fresh thyme leaves (1 tablespoon)
  • Fresh parsley, chopped (¼ cup)
  • Chicken or turkey stock (2 to 2.5 cups)
  • Eggs, lightly beaten (2 large)
  • Salt and black pepper (to taste)
  • Dried cranberries (½ cup, optional)
  • Toasted pecans or walnuts (½ cup, optional)
  • Mushrooms, sliced (8 ounces, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread sourdough cubes on a large baking sheet in a single layer. Toast for 10-12 minutes until dry and slightly golden. Set aside to cool.
  2. In a large skillet or Dutch oven over medium-high heat, cook the sausage, breaking it up, for 6-8 minutes until browned. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of fat in the pan.
  3. Reduce heat to medium. Add butter to the pan. Once melted, add diced onion and celery. Cook for 6-8 minutes until softened and translucent.
  4. Stir in diced apples, fresh sage, and thyme. Cook for 3-4 minutes until apples start to soften. Season with a pinch of salt and pepper.
  5. In a large mixing bowl, combine toasted sourdough cubes, cooked sausage, and apple-onion mixture. Toss gently to distribute.
  6. In a small bowl, whisk together chicken stock and beaten eggs. Pour over the bread mixture and toss gently with your hands. Let sit for 5-10 minutes to absorb. Add more stock if needed.
  7. Grease a 9×13-inch baking dish. Spoon the stuffing mixture into the dish in an even layer without packing down.
  8. Cover with aluminum foil and bake for 30 minutes.
  9. Remove foil and bake for another 20-25 minutes until golden brown and crispy on top. Optionally, broil for 2-3 minutes for extra crispiness.
  10. Let rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Toasting the bread is crucial to prevent sogginess. Use the ‘squeeze test’ to check moisture: a handful should hold together without dripping. Let the stuffing rest after baking for best texture. For make-ahead, assemble and refrigerate up to 24 hours before baking, adding 10-15 minutes to covered baking time.

Nutrition

Keywords: sourdough stuffing, apple stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish

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