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Thanksgiving Sourdough Stuffing with Sausage, Apples, and sage

Thanksgiving Sourdough Stuffing with Sausage, Apples, and Sage

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

  • Large skillet or sauté pan For browning sausage and sautéing vegetables.
  • Sheet pan To toast the bread cubes.
  • Large Mixing Bowl To combine everything before baking.
  • Whisk For blending broth and eggs.
  • 9x13-inch baking dish For baking the stuffing.
  • Oven Preheated to 350°F.

Ingredients
  

For the Stuffing

  • 1 pound sourdough bread preferably a day or two old, cut into ¾-inch cubes
  • 1 pound Italian sausage mild or hot, depending on preference, removed from casings
  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion finely chopped
  • 2 celery stalks diced
  • 2 apples such as Honeycrisp or Fuji, peeled and chopped into small chunks
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1½ cups low-sodium chicken or vegetable broth plus more if needed
  • 2 large eggs
  • Optional: ¼ cup chopped parsley for garnish

Instructions
 

Prep the Bread

  1. Preheat your oven to 350°F. Spread the sourdough cubes in a single layer on a baking sheet. Toast in the oven for 15 minutes until lightly golden and slightly crisp. This helps the bread hold its shape and soak up all the liquid without getting soggy.

Brown the Sausage

  1. In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon. Cook until fully browned and no pink remains, about 7-9 minutes. Remove sausage with a slotted spoon and set aside.

Sauté the Veggies and Apples

  1. In the same skillet, add olive oil or butter. Sauté onions and celery until translucent, about 5 minutes. Add chopped apples and cook for another 4 minutes, until slightly tender. Stir in garlic, sage, thyme, salt, and pepper. Cook for 1-2 more minutes, just until fragrant.

Combine Ingredients

  1. In a large bowl, combine the toasted sourdough cubes, cooked sausage, and sautéed apple mixture. Gently toss to mix.

Mix the Wet Ingredients

  1. In a separate bowl, whisk together broth and eggs until smooth. Pour this mixture over the stuffing mixture and toss gently until everything is evenly coated. The bread should feel moist but not soggy. If it's too dry, add an extra ¼ cup broth.

Transfer and Bake

  1. Pour the mixture into a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 20 minutes until the top is golden brown and crispy.

Garnish and Serve

  1. Sprinkle with fresh parsley if desired. Serve warm and enjoy the savory, slightly tart layers of flavor that only a sourdough stuffing can provide.