Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.
Sausage Apple Cranberry Stuffing
Sage sausage, dried cranberries, fresh herbs, tart apples, and cubes of sourdough add up to create the best stuffing I have ever tasted.
For as long as I can remember, I steered clear of stuffing and dressing. People would tell me that it tasted amazing, I’d take the “polite bite” but it never was something I enjoyed. Stuffing was always the one thing on the Thanksgiving table that I avoided at all costs.
So, when I tell you this is fantastic stuffing? You should probably trust me on that. It is a far cry from the flavorless bread mush I have always thought of stuffing as.
About ten years ago, I decided to try stuffing once again and I started looking around for something different.
I found the original recipe for this stuffing on Allrecipes. Could 1,628 5-star reviews be wrong?! No, they were not.
I’ve adapted the original recipe a bit over time, according to our tastes, and it has become a favorite of our friends and family.
Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.
Sourdough Stuffing
One or two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet.
Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover.
Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is finally time to make the stuffing, but they will cook up perfectly soft and stay separate within the stuffing.
Cranberry Sausage Stuffing
When ready to make the stuffing (either the day before or the day you want to bake it): In a large skillet, cook the sausage and onion over medium heat.
Crumble the sausage as it cooks until it is browned. Add the celery, rosemary, sage, and thyme; continue to cook and stir to combine for a couple of minutes or until the mixture is fragrant.
Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries, and parsley. Toss to combine. (If you are preparing this the day before, skip to the directions below.)
Drizzle with the turkey (or chicken) stock and melted butter and mix gently.
Transfer the stuffing mixture to a 9×13 pan and cover with foil. Bake at 350 degrees for 30 minutes.
Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.
Sausage Apple Stuffing
If you are preparing this in advance, reserve all the liquids in a separate container. Place the stuffing mixture in the refrigerator along with the separate liquids.
Bring the stuffing mixture to room temperature, drizzle with the turkey stock and butter and then toss to combine. Place in a 9×13 dish and bake as directed above.
Favorite Holiday Side Dishes
Homemade Green Bean Casserole is about to change your holiday side dish game. I’m a great big fan of any dish that can be prepared ahead of time for holiday meals and this recipe delivers awesome results when prepped in advance.
Without any added sugar at all, these Vanilla Bean Whipped Sweet Potatoes are the best sweet potato dish I have ever tasted. The vanilla adds a special note to the dish and the potatoes are the lightest and creamiest imaginable.
Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.
My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.
Sausage, Cranberry and Apple Stuffing
Ingredients
- 6 cups sourdough bread cut into ¾" cubes
- 1 pound ground sage sausage (regular sausage is fine if you can't find sage)
- 1 cup chopped onion about 1 small onion
- ¾ cup thinly sliced celery about 2 medium stalks
- 1½ tablespoons fresh sage or 2½ teaspoons dried sage
- 1 tablespoon fresh rosemary or 1½ teaspoons dried rosemary
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 granny smith apple cored and chopped small
- ¾ cup dried cranberries
- ⅓ cup fresh parsley minced
- ¾ cup turkey or chicken stock
- 4 tablespoons butter melted
Instructions
One or two days before baking the stuffing:
-
Preheat the oven to 425°F. Spread the bread cubes across a large baking sheet. Toast the bread for 10-15 minutes or until crispy on the outside.
-
Remove from the oven and let cool completely before storing in a bowl or container with a loose cover. Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes should feel almost rock hard when it is finally time to make the stuffing.
When ready to make the stuffing:
-
In a large skillet, over medium heat, cook the onions and the sausage. Crumble the sausage as it cooks until it is browned.
-
Add the celery, rosemary, sage and thyme; continue to cook and stir to combine for a couple minutes or until the mixture is fragrant. Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries and parsley. Toss to combine.
-
Drizzle with the turkey stock and melted butter and mix gently. Pour the stuffing mixture into a 9×13 pan and cover with foil. Bake at 350°F for 30 minutes. Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.
Notes
Nutrition
{originally published 11/21/11 – recipe notes updated 10/11/22}
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