This tasty Sourdough Stuffing is soaked to the center with sweet and sour fruit and scrumptious sausage! Sure, sausage cranberry apple stuffing might be a mouthful to say, but that’s because it’s FULL of holiday flavors that we can’t leave out!! The video doesn’t do it justice — it looks, smells, and tastes better than you could ever imagine!
Sometimes I look forward to the Thanksgiving sides even more than the turkey!
And how could I not with this absolutely phenomenal sausage cranberry stuffing on the table??
You may have guessed it from the name, but this has the best mix of savory and tart flavors in a mouthwateringly moist, rich sourdough stuffing.
I could eat it on its own — of course, there’s no need to with all of these 5-star Thanksgiving sides to choose from!
Ingredient Notes & Substitutions
- Sourdough Bread Cubes – Sourdough is substantial and holds up to moisture really well, making it perfect for cranberry apple stuffing!
- Dried Cranberries – These don’t need to be rehydrated before use — just throw them in right with the apples!
If you’d like to use fresh cranberries, go right ahead. You’ll just need to use more.
- Ground Pork Sausage – Really, any sausage will do!
Regardless of your choice, you really do want to leave all of that grease and fat in the pan to fry up the shallots and seasonings — it adds so much depth and flavor!
- Chopped Pecans – Walnuts are the closest alternatives, and almonds can easily take their place for a more mild flavor and texture.
You can also leave them out entirely if desired.
- Parsley, Sage, Rosemary & Thyme – It can be hard to find fresh herbs toward the end of the year. In this case, you can use dried for this sourdough stuffing recipe.
Just use 1 teaspoon of dried per 1 tablespoon of fresh.
- Chardonnay Wine – Adds crisp, buttery flavor and some much-needed acidity. Use whatever you like to drink by the glass.
Easily make this cranberry sausage stuffing without alcohol if needed. Simply replace the wine with either chicken or vegetable stock!
Tips for Making Sausage Cranberry Stuffing with Sourdough
- Keep It Warm
I’m a big fan of keeping my holiday sides in slow cookers to keep them warm and for easy serving at dinnertime!
Just transfer sausage cranberry stuffing to the crockpot and cover. If it gets a bit dry, just add some extra stock!
- More Popular Stuffing Add-Ins
Other dried fruits like blueberries, currants, or raisins are very popular in stuffing as well.
Bell peppers (or hot peppers for the brave!) are great to use too. And bacon or cheddar cheese (or both!) can add a lovely smoky and savory flavor!
- Using Dried Herbs?
Crush them in your palm or with a mortar and pestle before adding them to the pan.
This helps the herbs to release their oils and give off a stronger aroma and flavor.
Cranberry Sausage Stuffing FAQ
It’s right in the name!
Stuffing is something that you stuff into your Thanksgiving turkey or chicken before baking.
Dressing, on the other hand, is baked on its own and served on the side. But most people just call it stuffing.
If you’re working a couple of days in advance, then cube the bread and leave it out to dry on its own! But if you’re short on time or have household pets that would never leave that bread alone, you can also dry it in the oven.
Go ahead and cube or tear the bread and lay it all out on a baking sheet. Use parchment paper to prevent burning. Bake at 225°F — no higher — for 30-45 minutes.
Of all of the varieties of apples out there, there are a few that are best suited for cranberry apple stuffing. They’re usually not too sweet nor too sour, and can handle heat in the oven.
Honeycrisp, Pink Lady, Fuji, Braebrun, and Jonagold are some of the sweeter options! The always crisp and delicious Granny Smith works as well if you like something more tart.
Prep Ahead Instructions: Make & Bake Later
Save a bit of time by doing all of the prep work the day before the big meal!
It’s as easy as following this cranberry sausage stuffing recipe all the way until it’s time to bake — rather than popping your dish into the oven, you’ll slide it into the fridge.
I wouldn’t prepare sourdough stuffing more than a day in advance to maintain the fresh taste of the fruit, herbs, and sausage.
Once you’re ready to bake, go ahead and pop it into the oven! Give yourself a couple of extra minutes to make up for the cooled temperature of the ingredients.
Make Ahead Instructions: Bake & Reheat Later
You can also make sausage cranberry apple stuffing the day before and reheat the next day. Everything can be prepared and baked as instructed in the recipe.
Allow it to cool, then cover once more with tin foil.
Reheat cranberry apple stuffing in the oven at the same temperature until warmed through.
Be sure to remove the tinfoil so the top of the sourdough bread crisps right back up.
With love, from our simple kitchen to yours.
Other Fabulous Stuffing Recipes
Sausage Apple Cranberry Sourdough Stuffing + Video
- 10 cups sourdough bread cubes, (1 large loaf)
- 1 cup dried cranberries
- 1 medium apple, peeled, cored and chopped
- 24 ounces ground pork sausage
- 1/2 cup shallots, finely diced
- 1/2 cup chopped pecans
- 1/2 cup chopped flat leaf parsley
- 3 tablespoons finely chopped fresh sage, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 cup chardonnay wine, See Notes
- 4 tablespoons unsalted butter
- 2 cups chicken stock, or vegetable broth
- 2 eggs, lightly beaten
- Preheat the oven to 350°F. Butter a 9×13-inch casserole dish; set aside.
- Place sourdough cubes in single layers across 2 baking sheets. Bake for 10-15 minutes, stirring bread occasionally, until toasted, but not browned.
- Transfer toasted bread cubes into an extra-large bowl. Add cranberries and apples; set aside.
- Cook sausage in a large skillet over medium heat, using a spatula to break up the meat as it cooks. Add 1 ½ tablespoons sage, and cook for another minute.
- Use a large slotted spoon to transfer sausage from skillet to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra).
- Add shallots to the pan. Cook until translucent, about 3 minutes. Add pecans, herbs and remaining sage, and cook for 2 minutes, stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.
- Add wine to the skillet and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan. Add butter and chicken stock and bring mixture to a boil for 3 minutes, then remove from heat and pour over bread cubes in the bowl.
- Add beaten eggs to the bowl. Toss gently to combine, then transfer sourdough stuffing into the prepared baking dish.
- Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2014, updated and republished October 2023
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