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Cozy Sourdough Stuffing with Apples and Sausage

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This cozy sourdough stuffing with apples and sausage is a comforting side dish that combines tangy sourdough, sweet apples, and savory sausage, baked until golden and crispy. It’s perfect for holidays or any cozy evening.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound or 450g), cut into 1-inch cubes (about 8 cups)
  • 1 pound (450g) breakfast sausage (mild or sweet Italian), casings removed
  • 2 medium apples (about 300g total), diced with peel on (Honeycrisp or Granny Smith recommended)
  • 1 large yellow onion (about 200g), diced small
  • 3 ribs celery (about 100g), diced small
  • 4 tablespoons (56g) unsalted butter
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tablespoons chopped fresh sage (about 6 leaves)
  • 1 tablespoon chopped fresh thyme (about 4 sprigs)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ cup (60g) dried cranberries
  • Optional: ½ cup (60g) chopped pecans or walnuts
  • Optional: 1 teaspoon chopped fresh rosemary

Instructions

  1. Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven.
  2. Prepare the sourdough: Cut the loaf into 1-inch cubes (about 2.5cm). Spread them on a baking sheet and toast in the oven for 10-12 minutes, until dry and lightly golden. Let cool.
  3. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
  4. Sauté the vegetables: Reduce heat to medium. Add butter to the same pan. Once melted, add diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until onion is translucent and celery is tender.
  5. Add the apples and herbs: Stir in diced apples (with peel), chopped sage, and thyme. Cook for 2-3 minutes until apples start to soften but still hold their shape. Remove from heat.
  6. Combine everything in a large bowl: Add toasted bread cubes, cooked sausage, and vegetable-apple mixture. Toss gently to distribute evenly.
  7. Whisk the broth and eggs: In a separate small bowl, whisk together chicken broth and eggs until well combined. Pour over the bread mixture and gently toss to coat every cube. The bread should be moist but not swimming in liquid.
  8. Transfer to the baking dish: Pour stuffing into a greased 9×13-inch (23x33cm) baking dish and spread into an even layer. Do not press down too hard.
  9. Bake covered: Cover with aluminum foil and bake for 25 minutes.
  10. Bake uncovered: Remove foil and bake for another 15-20 minutes, until top is golden brown and crispy.
  11. Rest and serve: Let stuffing rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Use day-old or slightly stale sourdough for best texture. Toasting the bread cubes is crucial to prevent sogginess. Season as you go for layered flavor. Let the stuffing rest before serving. Can be made a day ahead and refrigerated; add 10-15 minutes to covered baking time if starting from cold. For a vegetarian version, skip sausage and add extra mushrooms and an extra apple; use vegetable broth. For gluten-free, use gluten-free sourdough. For dairy-free, substitute butter with olive oil or plant-based butter.

Nutrition

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

Find it online: https://cookluma.com/cozy-sourdough-stuffing-with-apples-and-sausage-easy-recipe/