Sausage Apple Cranberry Sourdough Stuffing + Video

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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!

titled: Sausage Apple Cranberry Sourdough Stuffing


Sourdough Stuffing

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!

Recipe Video

To see us make sausage cranberry apple stuffing from start to finish, watch the video in this post!

sourdough bread cubes on baking sheet

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!
closeup: browned pork sausage

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. 

shallots, nuts, and herbs in skillet

Cranberry Sausage Stuffing FAQ

What is the difference between stuffing and dressing?

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.

How do you dry sourdough for 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.

What are the best apples for stuffing?

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.

pouring liquid into nut and herb mixture

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.

sourdough stuffing with sausage, cranberries, and apples in bowl

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sausage apple cranberry sourdough stuffing in casserole dish

sourdough stuffing closeup.

Sausage Apple Cranberry Sourdough Stuffing + Video

Donna Elick
My Sourdough Stuffing is a sweet and savory masterpiece! Cranberry sausage stuffing with apples will be the best thing on the table!
5 stars from 8 reviews
Tried this recipe?Please comment and review!
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Method Oven, Stovetop
Servings 8


  • 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.


Donna’s Notes

Substitute for wine: For those sensitive to alcohol, you can use chicken or vegetable stock in place of the wine.
Substituting dry herbs for fresh: You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.
To keep stuffing warm: You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.


Serving: 1 | Calories: 493cal | Carbohydrates: 23g | Protein: 17g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 119mg | Sodium: 650mg | Sugar: 16g | Fiber: 3g | Calcium: 57mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): sausage apple cranberry stuffing recipe

Originally published November 2014, updated and republished October 2023

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  1. I love your comment about licking the screen. That was hilarious but oh sooo true. This stuffing looks amazing and I can't wait to make it!

  2. This sounds so fantastic! Pinned for later. And I totally agree…stuffing is the best part of thanksgiving 🙂

  3. This reminds me of home, as our traditional stuffing has many of the same flavors. LOVE it (and I adore Jones products!!)

    1. We do not drink wine but I have found it does something amazing to many dishes. I typically use 1/4 of what is called for because I don't want to taste the wine; I just want the magic that happens when it is added. You might give that a try. I am going to make this using 2 T, taste, then add 2 more T if it isn't "perfect" to my tastes. (Hint: I put 2T in my turkey gravy also.)

    1. I made this stuffing recipe 2 years ago. It was delicious!! I like my stuffing a little wetter; so, this year I will add a bit more chicken broth. Loved the splash of chardonnay.

    2. I always make my stuffing a day ahead to save time, just don’t mix in the liquids until the morning of when you stuff the bird. Cook the remainder of the stuffing in a casserole dish. 😋

  4. I loved my mom's dressing but have no idea how she made it. It was nothing like this though. I love trying different foods and find that I like them prepared with a variety of ingredients making each one delicious in their own way. I do love the ingredients used here. Pinning it!!

    1. Jorge,

      I am sure it could be baked inside the turkey, but I love the texture that baking it in a pan gives it. Let us know how it goes. Enjoy!

    2. Please bake your stuffing in a separate dish. The texture will be much better and from a food safety standpoint; by the time you get your stuffing inside the turkey up to a safe temperature (it is "contaminated" with raw turkey juice!) your turkey is going to be waaaaay over cooked.

  5. Hi Donna,

    Love your site and all your yummy recipes. I made this stuffing last year and it was truly the best stuffing I ever made – this is without a doubt the most amazing recipe out there! I will be making it again this year – everyone loved it! Thank you, thank you, thank you! And yes, you do want to lick the screen – it looks that good! 🙂

    1. I am so happy to hear you loved it. Thank you for reading our site. I can't imagine Thanksgiving without this stuffing.

      Happy Thanksgiving to you and your family.

  6. I made this last year and it was amazing! This year I am going to plan it a lot better, so I don't have to run to my neighbors house and beg to use her oven in a dire attempt to toast some bread.

    1. That is awesome Kimberly! I will be prepping the ingredients ahead of time as well. The less stress the better. 🙂 Happy Thanksgiving to you and your family.

  7. Hi Donna,
    I am planning on making this delicious stuffing for thanksgiving this year and I can't wait to try it!! I'm wondering if I can make it the night before and reheat in the oven before serving? And also if you have any suggestions on substitutes for the chicken stock and eggs I would appreciate it! (My fiance is allergic to poultry) Happy Thanksgiving!

    1. You absolutely can make it ahead and reheat it. If it gets a little dry add more moisture.

      As far as the eggs and chicken stock… I would substitute vegetable broth for the chicken stock and you can use an egg replacement. You could leave the egg out completely, but the stuffing will not hold together. Here are some suggestions for egg replacement found on this site: Enjoy and let us know how it goes. Happy Thanksgiving!

      3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
      1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
      Commercial egg replacement products

  8. I want to try this next time. I love the idea of cooking and serving from the crockpot. Is there a way to get that 'crispy' top with making this in a crockpot?

    1. You can use the unseasoned ones. Just make sure that you have the same amount of bread cubes. I believe the recipe calls for 10 cups. Enjoy and let us know how it goes.

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