Apple sausage sourdough stuffing is well worth the effort of going homemade. Quick homemade sourdough croutons, sausage, apples, veggies and fresh herbs make a delicious and flavorful stuffing.
If you've never made stuffing before or have always stuck to the stuff in a box or bag, fear not. Taking a little extra time, doing really simple steps will make a huge difference. Hopefully, these helpful little gems below will give you the edge up this Thanksgiving.
Ingredients
- Sourdough bread
- Pork sausage
- Butter
- Garlic cloves
- Onion
- Celery
- Sweet apples, like Honeycrisp or Granny Smith
- Fresh sage leaves
- Fresh thyme leaves
- Salt and Pepper
- Chicken stock
- Eggs
>>See the recipe card for the quantities needed<<
Instructions
STEP 1: Get ready. Preheat your oven to 350 degrees. Grab a paper towel to rub a light layer of butter in a 3 quart casserole dish. Set the dish aside for later.
STEP 2: Make the croutons. Spread the bread cubes evenly on a large baking sheet. Bake in the preheated oven for 12 minutes or until the cubes begin to turn golden and crisp. Place the bread cubes in a large mixing bowl and set aside.
QUICK TIP: If your bread is fresh from the bakery, you may need more time to get some of the moisture out. So feel free to get your bread a couple days ahead since stale bread works in your favor!
STEP 3: Cook the sausage and veggies. Heat a large skillet over medium heat, add the sausage and break into pieces with a wooden spoon. Continue to cook until fully cooked and browned.
Melt the butter in same skillet, add the onion, celery, apples and ½ teaspoon of salt. Cook the delicious mixture until the vegetables soften, so roughly 5 minutes. Add chicken or turkey stock, sage and thyme and bring everything to a simmer.
STEP 4: Combine everything. Turn off the heat and pour the sausage mixture over the bread cubes. Fold in the broth mixture until the bread cubes are evenly moistened. Fold in the eggs until evenly distributed.
STEP 5: BAKE: Pour the finished mixture into the prepared casserole dish. Bake uncovered for 45-50 minutes or until the top is crispy and lightly browned.
Make it Ahead
Yes! In my experience, it's actually better. When you get everything ready the night before, all the flavors just blend together and you end up with a much less dry mixture. Plus you eliminate a stressor when you're the one cooking the big menu!
Once the bread mixture is in the prepared dish, cover with foil and refrigerate for up to 24 hours. Allow to come to room temperature before cooking or add 5-10 minutes of cooking time.
FAQ
Any bread you like the flavor of. If you're gluten free, use your favorite loaf, if you like rye or pumpernickel, go crazy. I personally grew up with sourdough stuffing and will forever be emotionally and physically dependent on sourdough stuffing.
Yes. Just skip the first couple of instructions and get straight to cooking the sausage.
I prefer pork to help lend to the moisture of the stuffing. A sweet or mild flavored sausage that isn't too lean will be perfect like plain pork or breakfast sausage.
Sourdough Apple Sausage Stuffing
Ingredients
- 14-16 oz Loaf of Sourdough bread (cut into 1-inch cubes1)
- 1 pound pork sausage2
- ¼ cup salted butter (plus more for greasing pan)
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- 2 stalks celery (with leaves, chopped)
- 2 sweet apples (peeled and chopped3)
- 2 tablespoons minced fresh sage leaves
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 3 cups chicken stock
- 2 eggs (beaten)
Instructions
- PREPARE: Preheat oven to 350 degrees Use a paper towel to rub a light coat of butter in a 3 quart casserole dish.
- MAKE THE CROUTONS: Spread the bread cubes evenly on a large baking sheet. Bake in preheated oven for 12 minutes or until the cubes begin to turn golden and crisp (if your bread is fresher, you may need to add a bit of time). Place the bread cubes in a large mixing bowl and set aside. (If cooking same day, do not turn off the oven)
- COOK THE SAUSAGE: Heat a large skillet over medium heat, add the sausage and break into pieces with a wooden spoon. Continue to cook until fully cooked and browned (being careful not to overcook!)
- ADD THE AROMATICS: Melt the butter in same skillet, add the onion, celery, apples and ½ teaspoon of salt; cook until the vegetables soften, about 5-7 minutes. Add the sage, thyme, and garlic and sauté another minute. Add the stock and bring to a simmer.
- COMBINE EVERYTHING: Turn off the heat and pour the mixture over the bread cubes. Fold in the broth mixture until the bread cubes are evenly moistened. Fold in the eggs until evenly distributed.
- BAKE: Pour the finished mixture into the prepared casserole dish. Bake uncovered for 45-50 minutes or until the top is crispy and lightly browned.
MAKE AHEAD:
- Once the bread mixture is in the prepared dish, cover with foil and refrigerate for up to 24 hours. Allow to come to room temperature before cooking or add 5-10 minutes of cooking time.
Notes
- To save time - buy ready made bread cubes from the store, I just have a hard time finding sourdough, so I make my own. If you want to go gluten free - use a loaf of your favorite gluten free bread to make the cubes.
- Sausage - I like a more mild flavor like plain or even breakfast sausage, but Italian sausage will work too
- Apples - Honeycrisp, Braeburn, or Granny Smith will yield the most apple flavor, but you can use any medium sized apples you want.
Nutrition
RECIPE EQUIPMENT
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