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Sourdough Stuffing with Sausage, Cranberries and Apples

Lindsey Cover
Pieces of toasted sourdough bread combine with sausage, sautéed onions,
apples, dried cranberries, and fresh herbs to create a delicious, not-so-traditional stuffing this Thanksgiving. It's practically a meal all by itself!
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 12


  • 3/4 lb Sourdough Bread cut into bite-sized cubes
  • 12 oz Italian Sausage
  • 6 tbsp Unsalted Butter
  • 2 medium Onions
  • 2 Granny Smith Apples peeled, cored, and diced
  • 1 cup Dried Cranberries
  • 1 cup Fresh Flat-Leaf Parsley
  • 1/4 cup Fresh Sage
  • 2 tbsp Fresh Thyme Leaves
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 cups Turkey Broth or chicken broth


  • Heat oven to 350°F.
  • Divide the bread cubes between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.
  • Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread.
  • Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the
    bowl, tossing, to moisten.
  • Spoon the bread mixture into a greased 3 1/2-qt baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.
  • Refrigerate the stuffing for up to 2 days. Reheat, covered, at 375ºF until heated through, 25 to 30 minutes.
Keyword Sourdough Stuffing, Stuffing