Sausage Apple Cranberry Sourdough Stuffing Recipe

Well, stuffing is practically sacred. For years, I relied on a very traditional bread stuffing recipe, and it was good, don’t get me wrong. But last year, I decided to shake things up. I wanted something with a little more depth, a little more flavor complexity, and definitely something with a satisfying texture. Enter: Sausage Apple Cranberry Sourdough Stuffing. Let me tell you, this recipe was a revelation. The sourdough bread brought this incredible chewiness and tang that was just leagues beyond ordinary stuffing bread. The savory sausage mingled beautifully with the sweet apples and tart cranberries, creating this perfect symphony of flavors. And the herbs! Oh, the herbs just tied it all together in this warm, comforting, aromatic embrace. My family, who are staunch traditionalists when it comes to Thanksgiving, absolutely raved about it. “This is the best stuffing you’ve ever made,” my usually taciturn father declared, and my kids actually fought over the crispy edges. It was a resounding success, and instantly cemented its place as our new Thanksgiving staple. This Sausage Apple Cranberry Sourdough Stuffing isn’t just a side dish; it’s a flavor experience. It’s hearty, flavorful, and utterly unforgettable. If you’re looking to elevate your holiday stuffing game, or simply want a stuffing recipe that’s bursting with deliciousness, you absolutely have to try this. Prepare for your Thanksgiving table to be forever changed!

Ingredients You’ll Need to Create Flavorful Sausage Apple Cranberry Sourdough Stuffing

To craft this incredibly flavorful Sausage Apple Cranberry Sourdough Stuffing, you’ll need to gather a selection of high-quality ingredients. Here’s a detailed list to guide you, ensuring you have everything on hand for a smooth and successful stuffing-making experience:

For the Sourdough Bread Base:

• 1 pound loaf of sourdough bread, day-old or slightly stale: The foundation of our stuffing! Sourdough bread is crucial for its unique tangy flavor and hearty texture, which holds up beautifully in stuffing. Day-old or slightly stale bread is ideal because it will absorb the flavorful liquids without becoming mushy. If your sourdough is very fresh, you can cube it and let it air dry overnight, or toast it lightly in a low oven to dry it out slightly.
• Optional: 2 tablespoons olive oil or butter, for toasting bread cubes (if needed): If your sourdough isn’t quite stale enough, a little olive oil or butter can help to lightly toast the bread cubes and dry them out, enhancing their texture and flavor.

For the Savory Sausage and Aromatics:

• 1 pound bulk Italian sausage (sweet or mild, or a mix): Sausage provides the savory protein base and deep flavor to our stuffing. You can use sweet Italian sausage for a milder flavor, mild Italian sausage for a balanced taste, or a mix of sweet and hot for a little kick. Bulk sausage is recommended for easy browning and even distribution throughout the stuffing. Remove sausage from casings if using link sausage.
• 1 large yellow onion, diced: Onion forms the aromatic base of the stuffing, adding depth and sweetness. Yellow onions are a good all-purpose choice for their balanced flavor. Dice the onion into small, even pieces so they cook through evenly and blend seamlessly into the stuffing.
• 2-3 celery stalks, diced: Celery adds a subtle savory note and textural crunch to the stuffing. Dice the celery into small, even pieces, similar in size to the diced onion.
• 4 cloves garlic, minced: Garlic is essential for that pungent, savory kick that complements the sausage, apples, and herbs. Freshly minced garlic is always superior to pre-minced for flavor.

For the Sweet and Tart Elements:

• 2 large apples, peeled, cored, and diced: Apples provide a touch of sweetness and a delightful textural contrast to the savory sausage and bread. Firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith work best as they hold their shape during cooking and provide a balanced sweetness. Dice the apples into pieces similar in size to the onion and celery.
• 1 cup dried cranberries: Dried cranberries add a burst of tartness and chewiness that complements the sweetness of the apples and richness of the sausage. Craisins or other dried cranberries work well.

For the Herbs and Flavor Enhancers:

• 2 tablespoons fresh sage, chopped: Fresh sage is a classic herb for stuffing, providing an earthy, slightly peppery, and aromatic flavor that is essential for the traditional stuffing taste. Fresh sage is highly recommended – dried sage is not a suitable substitute for this recipe.
• 2 tablespoons fresh thyme, chopped: Fresh thyme adds an earthy, slightly lemony, and delicate flavor that complements the sage and other herbs. Fresh thyme is preferred, but you can substitute with 2 teaspoons of dried thyme if necessary.
• 1 tablespoon fresh rosemary, chopped: Fresh rosemary adds a piney, fragrant, and slightly pungent note that enhances the savory flavors of the sausage and stuffing. Fresh rosemary is preferred, but you can substitute with 1 teaspoon of dried rosemary if necessary.
• 1 teaspoon poultry seasoning: Poultry seasoning is a blend of herbs and spices that is specifically designed to complement poultry and stuffing. It typically includes sage, thyme, rosemary, marjoram, and other savory herbs and spices. It adds depth and complexity to the overall flavor profile.
• ½ teaspoon salt, or to taste: Essential for seasoning and enhancing all the flavors of the ingredients. Use kosher salt or sea salt for best results. Taste and adjust seasoning as needed throughout the cooking process.
• ¼ teaspoon black pepper, freshly ground, or to taste: Adds a touch of spice and complexity. Freshly ground black pepper is always preferred for its superior aroma and flavor. Taste and adjust seasoning as needed.

For Moisture and Binding:

• 4 cups chicken broth, low-sodium preferred: Chicken broth provides the necessary moisture to bind the stuffing together and infuse it with savory flavor. Low-sodium chicken broth is recommended to control the salt level and prevent the stuffing from becoming too salty. You can also use vegetable broth for a vegetarian option.
• ½ cup (1 stick) unsalted butter, melted: Melted butter adds richness, flavor, and helps to bind the stuffing together. Unsalted butter allows you to control the salt level. You can substitute with olive oil for a slightly lighter option, but butter provides a richer flavor.
• 2 large eggs, lightly beaten: Eggs act as a binder, helping to hold the stuffing together and create a more cohesive texture. Lightly beating the eggs before adding them ensures they are evenly distributed throughout the stuffing.

Step-by-Step Instructions: Crafting Your Delicious Sausage Apple Cranberry Sourdough Stuffing

Now that you have all your ingredients prepped and ready, let’s dive into the step-by-step instructions to create this mouthwatering Sausage Apple Cranberry Sourdough Stuffing. Follow these directions carefully for perfect results every time:

1. Prepare the Sourdough Bread: Preheat your oven to 300°F (150°C). Cut the sourdough bread into 1-inch cubes. If the bread is very fresh, spread the cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until lightly toasted and dried out slightly. This step is optional but helps to prevent the stuffing from becoming mushy. If using olive oil or butter for toasting, toss the bread cubes with the oil or melted butter before toasting. Remove from oven and set aside to cool slightly.
2. Brown the Sausage: In a large, deep skillet or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, no longer pink. Drain off any excess grease from the skillet.
3. Sauté Aromatics and Apples: Add the diced onion and celery to the skillet with the cooked sausage. Sauté over medium heat for about 5-7 minutes, or until the onion and celery are softened and translucent. Add the minced garlic and diced apples to the skillet. Cook for another 5-7 minutes, or until the apples are slightly softened but still hold their shape. The aromatics and apples should be fragrant and slightly caramelized.
4. Add Herbs and Cranberries: Stir in the chopped fresh sage, thyme, rosemary, poultry seasoning, salt, and black pepper into the skillet with the sausage, vegetables, and apples. Cook for another minute or two, until the herbs are fragrant. Add the dried cranberries and stir to combine. Cook for another minute to slightly plump the cranberries.
5. Combine Wet and Dry Ingredients: In a very large bowl, combine the toasted sourdough bread cubes and the sausage-vegetable mixture. Toss gently to distribute the sausage mixture evenly throughout the bread cubes.
6. Add Broth, Butter, and Eggs: In a separate bowl, whisk together the chicken broth, melted butter, and lightly beaten eggs. Pour the broth mixture evenly over the bread and sausage mixture in the large bowl. Toss gently to combine, ensuring all the bread cubes are moistened. Be careful not to overmix, as this can make the stuffing dense. The stuffing should be moist but not soggy. If it seems too dry, add a little more chicken broth, a ¼ cup at a time, until it reaches the desired consistency. If it seems too wet, let it sit for a few minutes to allow the bread to absorb more liquid.
7. Bake the Stuffing (Two Options):
   • Option 1: Bake in a Baking Dish (for softer stuffing): Transfer the stuffing to a greased 9×13 inch baking dish (or similar sized casserole dish). Cover tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the stuffing is heated through, golden brown on top, and reaches an internal temperature of 165°F (74°C).
   • Option 2: Bake in a Muffin Tin (for crispy individual stuffing muffins): Grease a 12-cup muffin tin. Spoon the stuffing into the muffin cups, pressing down lightly to pack it in. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and crispy on top and heated through to an internal temperature of 165°F (74°C).
8. Rest and Serve: Once baked, remove the stuffing from the oven and let it rest for 5-10 minutes before serving. This allows the stuffing to set slightly and the flavors to meld together beautifully. Garnish with fresh sage leaves or thyme sprigs (optional) and serve hot.

Nutrition Facts: A Hearty and Flavorful Holiday Side Dish

Understanding the nutritional content of your holiday dishes can be helpful for making balanced choices. Please note that the following nutrition facts are estimates and can vary based on specific ingredient brands, portion sizes, and preparation methods.

Servings: Approximately 12 servings

Serving Size: ¾ cup to 1 cup of stuffing

Approximate Nutrition Facts per Serving (per ¾ cup serving, estimated):

• Calories: 300-350 kcal
• Protein: 12-15g
• Fat: 15-20g
  • Saturated Fat: 6-8g
• Cholesterol: 80-100mg
• Sodium: 500-700mg (depending on sausage and broth used)
• Carbohydrates: 30-35g
  • Fiber: 3-4g
  • Sugar: 8-10g

Important Note: These values are estimates. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use. Sausage Apple Cranberry Sourdough Stuffing is a hearty and flavorful side dish, relatively higher in calories, fat, and sodium. Enjoy in moderation as part of a balanced holiday meal.

Preparation Time: Plan Your Stuffing Creation Schedule

While the result is well worth it, making Sausage Apple Cranberry Sourdough Stuffing does involve a few steps. Here’s a breakdown of the estimated preparation time to help you plan your cooking schedule:

• Prep Time: 30-40 minutes (includes bread cubing and toasting, vegetable chopping, sausage browning, herb chopping, mixing stuffing)
• Cook Time: 50-70 minutes (includes sautéing vegetables and apples, baking stuffing)
• Total Time: Approximately 1 hour 20 minutes to 1 hour 50 minutes

Tips to Streamline Prep Time:

• Cube bread ahead of time: Cube the sourdough bread a day or two in advance and let it air dry, or toast it ahead of time and store in an airtight container.
• Chop vegetables ahead of time: Chop the onions, celery, and apples a day in advance and store them separately in airtight containers in the refrigerator.
• Use pre-minced garlic: While freshly minced garlic is preferred, using pre-minced garlic from a jar can save a few minutes of prep time.
• Prepare the stuffing mixture ahead of time: You can prepare the stuffing mixture (up to step 6) a day in advance and store it covered in the refrigerator. Assemble and bake it on the day of serving.

How to Serve Your Sausage Apple Cranberry Sourdough Stuffing: Perfect Pairings and Presentation

Sausage Apple Cranberry Sourdough Stuffing is a star side dish that complements a variety of main courses and holiday meals. Here are some serving suggestions to make your stuffing shine:

• Classic Thanksgiving Main Courses:
  • Roasted Turkey: The quintessential Thanksgiving pairing! Stuffing is traditionally served alongside roasted turkey.
  • Roast Chicken: For a smaller gathering or a non-holiday meal, roast chicken is a delicious and easier alternative to turkey.
  • Roasted Ham: Stuffing also pairs well with roasted ham, especially for Christmas or Easter dinners.
• Other Main Course Pairings:
  • Pork Loin Roast: The savory stuffing complements the richness of pork loin roast.
  • Beef Tenderloin: For a more elegant meal, stuffing can be served alongside beef tenderloin.
  • Vegetarian Main Dishes: Stuffing can be a hearty side dish to complement vegetarian main courses like roasted butternut squash, lentil loaf, or mushroom Wellington.
• Serving Styles:
  • Traditional Baking Dish: Serve the stuffing directly from the baking dish, family-style.
  • Individual Stuffing Muffins: The muffin tin method creates individual portions that are crispy on the outside and soft on the inside, great for portion control and presentation.
  • Stuffed in Poultry: While not recommended for food safety reasons to stuff poultry cavity and bake, you can bake the stuffing separately and then spoon some into the cavity of a cooked turkey or chicken for presentation just before serving.
• Garnish and Presentation:
  • Fresh Herbs: Garnish with fresh sage leaves, thyme sprigs, or rosemary sprigs for a visual appeal and aromatic touch.
  • Cranberries: Scatter a few fresh or dried cranberries on top for a pop of color and to reinforce the cranberry flavor.
  • Apple Slices: Thin slices of apple, lightly sautéed or baked until softened, can be used as a garnish for a visual cue to the apple in the stuffing.
  • Crispy Sage Leaves: Fry a few fresh sage leaves in olive oil until crispy and use them as a garnish for added texture and flavor.

Additional Tips for Achieving Stuffing Success

To ensure your Sausage Apple Cranberry Sourdough Stuffing is a resounding success and becomes a holiday tradition, keep these helpful tips in mind:

1. Use Day-Old or Stale Sourdough Bread: Fresh sourdough bread can become mushy in stuffing. Day-old or slightly stale bread is ideal because it absorbs the liquids without becoming soggy. If using fresh bread, dry it out slightly by toasting it in a low oven or letting it air dry overnight.
2. Don’t Over-Saturate the Bread: Add the chicken broth gradually and toss gently to combine. You want the bread to be moistened but not swimming in liquid. Over-saturated stuffing can become dense and mushy. Add broth a little at a time until the stuffing reaches the desired moistness.
3. Taste and Adjust Seasoning: Seasoning is crucial for flavorful stuffing. Taste the sausage mixture and the stuffing mixture before baking and adjust salt, pepper, and herbs as needed. Don’t be afraid to be generous with the seasoning to ensure a flavorful final product.
4. Bake to the Correct Internal Temperature: Ensure the stuffing is heated through to an internal temperature of 165°F (74°C) for food safety, especially if it contains sausage. Use a meat thermometer to check the temperature in the center of the stuffing.
5. Crispy vs. Soft Stuffing: If you prefer crispier stuffing, bake it uncovered for the last 20-30 minutes of baking time. For softer stuffing, keep it covered for most of the baking time. The muffin tin method naturally creates crispier edges on individual portions.

Frequently Asked Questions (FAQ) About Sausage Apple Cranberry Sourdough Stuffing

Got questions about making this delicious stuffing? We’ve got answers! Here are some frequently asked questions to guide you through your stuffing-making journey:

Q1: Can I make this stuffing vegetarian?

A: Yes, you can easily make this stuffing vegetarian by omitting the sausage. To compensate for the savory flavor and richness of the sausage, you can add sautéed mushrooms, lentils, or crumbled vegetarian sausage crumbles. You can also use vegetable broth instead of chicken broth to ensure it is fully vegetarian.

Q2: Can I prepare the stuffing ahead of time?

A: Yes, you can prepare the stuffing mixture (up to step 6) a day in advance. Store the unbaked stuffing mixture covered in the refrigerator. On the day of serving, bake it as directed, adding about 10-15 minutes to the baking time to ensure it is heated through. Do not stuff poultry with stuffing that has been made ahead and refrigerated.

Q3: Can I freeze leftover stuffing?

A: Yes, you can freeze leftover cooked stuffing. Allow the stuffing to cool completely. Transfer it to an airtight container or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in a preheated oven at 350°F (175°C) until heated through.

Q4: What if I don’t have sourdough bread? Can I use another type of bread?

A: While sourdough bread is highly recommended for its unique flavor and texture, you can substitute with other hearty breads like French bread, Italian bread, or even cornbread. If using a softer bread like white bread, you may need to reduce the amount of chicken broth slightly to prevent the stuffing from becoming too mushy.

Q5: Can I add nuts to this stuffing?

A: Yes, you can add nuts to this stuffing for extra flavor and crunch. Toasted pecans or walnuts would be delicious additions. Add about ½ cup to 1 cup of toasted chopped nuts to the stuffing mixture before baking.

Enjoy creating and sharing this incredible Sausage Apple Cranberry Sourdough Stuffing! It’s a side dish that’s sure to become a holiday favorite and a cherished part of your Thanksgiving or holiday feasts for years to come.

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