Print

Cozy Sourdough Sausage and Apple Stuffing

sourdough sausage and apple stuffing - featured image
Print Recipe

A warm and flavorful holiday stuffing combining tangy sourdough bread, savory Italian sausage, and tart apples, perfect for Thanksgiving or Christmas.

Ingredients

Scale
  • 8 cups sourdough bread, cut into 1-inch cubes (day-old or lightly toasted)
  • 1 pound Italian sausage, casing removed and crumbled
  • 2 medium Granny Smith apples, peeled, cored, and diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cups chicken broth (low sodium preferred)
  • 4 tablespoons unsalted butter
  • Salt and black pepper, to taste
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Cut the sourdough loaf into roughly 1-inch cubes. Spread the cubes on a baking sheet and toast them in a 350°F (175°C) oven for about 10–15 minutes until dry but not browned. Cool completely before mixing.
  2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crumbled Italian sausage and cook, breaking it up with a spatula, until browned and cooked through, about 7–8 minutes. Remove the sausage with a slotted spoon and set aside, leaving drippings in the pan.
  3. In the same skillet, add the remaining 2 tablespoons of butter. Toss in the chopped onion, celery, and garlic. Cook for 5 minutes until soft and fragrant. Add the diced apples and cook another 3–4 minutes until they start to soften but still hold their shape.
  4. Stir in fresh sage and thyme, and season with salt and black pepper. Mix in the cooked sausage, then transfer this mixture to a large mixing bowl with the toasted sourdough cubes.
  5. Gradually pour in the chicken broth, stirring gently to combine. The bread should be moist but not soggy—use a little more or less broth depending on your bread’s dryness.
  6. Fold in chopped walnuts or pecans if using.
  7. Transfer the mixture to a greased 9×13-inch casserole dish. Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 15 minutes until the top is golden and crisp.
  8. Let the stuffing rest for 5 minutes before serving.

Notes

Use day-old or lightly toasted sourdough bread to avoid sogginess. Add broth gradually to achieve the right moisture. Fresh herbs are preferred over dried for best flavor. Tent with foil if top browns too quickly. Can prepare mixture a day ahead and bake before serving. For gluten-free, substitute gluten-free bread and sausage. Optional nuts add crunch but can be omitted for nut-free version.

Nutrition

Keywords: stuffing, sourdough stuffing, sausage stuffing, apple stuffing, holiday recipe, Thanksgiving, Christmas, savory, easy stuffing

Find it online: https://blingbite.com/cozy-sourdough-sausage-and-apple-stuffing-easy-holiday-recipe/