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Best Sourdough Stuffing with Apples and Sausage

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This sourdough stuffing with apples and sausage is the holiday side dish that converts even the most stubborn stuffing skeptics. Toasted sourdough cubes, sweet Italian sausage, tart apples, and fresh herbs come together for a perfectly textured, flavorful stuffing that’s make-ahead friendly and sure to impress.

Ingredients

Scale
  • 10 cups sourdough bread, cut into 1-inch cubes (about 1 large loaf)
  • 1 pound sweet Italian sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 stalks celery, diced (about 1½ cups)
  • 2 medium Granny Smith apples, peeled and diced (about 2 cups)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 to 2½ cups low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste
  • 2 tablespoons melted butter (optional, for topping)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Spread sourdough cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, tossing halfway, until lightly golden and dry. Let cool.
  2. In a large skillet over medium-high heat, cook sausage, breaking it up, until browned (6-8 minutes). Transfer to a plate with a slotted spoon, leaving about 1 tablespoon fat in the skillet.
  3. Reduce heat to medium. Add butter to the skillet. Add onion and celery; cook 5-6 minutes until onion is translucent. Add apples; cook 3 minutes. Stir in sage, thyme, and rosemary; cook 1 minute. Season with salt and pepper.
  4. In a large mixing bowl, combine toasted sourdough cubes, cooked sausage, and onion-apple mixture. Toss gently. In a separate bowl, whisk together broth and beaten eggs. Pour over bread mixture and toss gently until evenly moistened. Add more broth if needed.
  5. Transfer mixture to a greased 9×13-inch baking dish. Brush top with melted butter if desired. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 20-25 minutes more until golden brown and crispy.
  6. Let rest 5-10 minutes before serving. Garnish with fresh parsley.

Notes

To make ahead: Assemble through step 4, cover, and refrigerate up to 24 hours. Let sit at room temperature 30 minutes before baking; add 5-10 minutes to covered baking time. For vegetarian version, substitute sausage with 8 oz cremini mushrooms and use vegetable broth. For gluten-free, use sturdy gluten-free sourdough and toast cubes 12-14 minutes. For dairy-free, use olive oil instead of butter.

Nutrition

Keywords: sourdough stuffing, apple stuffing, sausage stuffing, holiday stuffing, Thanksgiving stuffing, make-ahead stuffing

Find it online: https://dinadishes.com/best-sourdough-stuffing-with-apples-and-sausage/