Sausage Apple Cranberry Sourdough Stuffing Recipe + Video
My Sourdough Stuffing is a sweet and savory masterpiece! Cranberry sausage stuffing with apples will be the best thing on the table!
Ingredients
- 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
Instructions
- 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.
Video
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.
Nutrition
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