Print

Best Easy Sourdough Stuffing with Apples and Sausage

best easy sourdough stuffing with apples and sausage - featured image
Print Recipe

This easy sourdough stuffing with apples and sausage is a perfect blend of tangy bread, savory sausage, and sweet apples. It’s quick to make, uses simple ingredients, and is a crowd-pleaser for holidays or weeknight dinners.

Ingredients

Scale
  • 1 loaf sourdough bread, stale or toasted (about 10 cups cubed)
  • 1 pound ground pork sausage
  • 2 medium apples, diced (Honeycrisp or Granny Smith)
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 ½ cups chicken broth (low-sodium preferred)
  • 2 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F.
  2. If your bread isn’t already stale, cube it into ½-inch pieces and spread on a baking sheet. Toast at 300°F for 10 minutes until dry but not browned. Set aside in a large mixing bowl.
  3. Heat your skillet over medium-high heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer it to the bowl with the bread cubes. Leave about 2 tablespoons of drippings in the pan.
  4. Reduce heat to medium. Add butter to the pan with the sausage drippings. Once melted, add the diced onion, celery, and apples. Cook for 5-7 minutes until softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Pour the vegetable mixture over the bread and sausage in the large bowl. Add the dried sage, thyme, rosemary, salt, and pepper. Toss gently to combine.
  6. In a separate small bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread mixture and toss gently until everything is evenly moistened. The bread should be moist but not swimming in liquid.
  7. Pour the mixture into your greased 9×13 baking dish and spread it into an even layer. Don’t pack it down too firmly.
  8. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy. The internal temperature should reach 165°F.
  9. Let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

You can assemble this stuffing up to 24 hours in advance. Just cover and refrigerate, then add 10 minutes to the covered baking time. For best texture, use day-old sourdough and dry it out properly. Don’t overmix to avoid mushy stuffing.

Nutrition

Keywords: sourdough stuffing, apple stuffing, sausage stuffing, Thanksgiving stuffing, easy stuffing recipe

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