Name: Sausage Apple Cranberry Sourdough Stuffing Recipe
Ingredients: 1 pound Sourdough Bread, day-old, cut into 1-inch cubes: Day-old sourdough is crucial for its slightly drier texture, which allows it to absorb the flavors without becoming mushy. A good quality sourdough with a decent crust is ideal. Cut it into uniform 1-inch cubes for even baking.; 1 pound Italian Sausage, sweet or hot, casings removed: Choose your preferred Italian sausage – sweet for a milder flavor or hot for a bit of a kick. Remove the casings and crumble the sausage for even distribution throughout the stuffing.; 1 large Onion, diced: Yellow or white onion works well. Dicing ensures it cooks evenly and blends seamlessly into the stuffing.; 2 Celery stalks, diced: Celery adds a subtle savory note and a bit of texture. Dice it to a similar size as the onion.; 2 large Apples, such as Honeycrisp or Granny Smith, cored and diced: A mix of sweet and tart apples like Honeycrisp and Granny Smith adds complexity. Dice them into small pieces so they cook through and distribute evenly. Leaving the skin on adds color and fiber.; 1 cup Dried Cranberries: Dried cranberries bring a delightful tartness and chewy texture that complements the other ingredients. Look for unsweetened or reduced-sugar cranberries if you prefer less sweetness.; 1 cup Chicken Broth, low sodium: Low sodium chicken broth allows you to control the saltiness of the stuffing. Use good quality broth for the best flavor. You may need a little more or less depending on the dryness of your bread.; ½ cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous note and a pop of color. Chop it finely for even distribution.; ¼ cup Butter, unsalted: Unsalted butter allows you to control the salt content and provides richness and flavor.; 2 large Eggs, lightly beaten: Eggs act as a binder, helping the stuffing hold its shape and adding richness. Lightly beat them for easy incorporation.; 2 teaspoons Dried Sage: Dried sage is a classic stuffing herb, providing a warm, earthy flavor that’s quintessential for holiday dishes.; 1 teaspoon Dried Thyme: Dried thyme adds a subtle, slightly minty and earthy flavor that complements the sage and other herbs.; 1 teaspoon Salt: Adjust to taste. Kosher salt or sea salt is preferred for its clean flavor.; ½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a bolder, brighter flavor than pre-ground pepper.

Ingredients

Scale

- 1 pound Sourdough Bread, day-old, cut into 1-inch cubes: Day-old sourdough is crucial for its slightly drier texture, which allows it to absorb the flavors without becoming mushy. A good quality sourdough with a decent crust is ideal. Cut it into uniform 1-inch cubes for even baking.

- 1 pound Italian Sausage, sweet or hot, casings removed: Choose your preferred Italian sausage – sweet for a milder flavor or hot for a bit of a kick. Remove the casings and crumble the sausage for even distribution throughout the stuffing.

- 1 large Onion, diced: Yellow or white onion works well. Dicing ensures it cooks evenly and blends seamlessly into the stuffing.

- 2 Celery stalks, diced: Celery adds a subtle savory note and a bit of texture. Dice it to a similar size as the onion.

- 2 large Apples, such as Honeycrisp or Granny Smith, cored and diced: A mix of sweet and tart apples like Honeycrisp and Granny Smith adds complexity. Dice them into small pieces so they cook through and distribute evenly. Leaving the skin on adds color and fiber.

- 1 cup Dried Cranberries: Dried cranberries bring a delightful tartness and chewy texture that complements the other ingredients. Look for unsweetened or reduced-sugar cranberries if you prefer less sweetness.

- 1 cup Chicken Broth, low sodium: Low sodium chicken broth allows you to control the saltiness of the stuffing. Use good quality broth for the best flavor. You may need a little more or less depending on the dryness of your bread.

- ½ cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous note and a pop of color. Chop it finely for even distribution.

- ¼ cup Butter, unsalted: Unsalted butter allows you to control the salt content and provides richness and flavor.

- 2 large Eggs, lightly beaten: Eggs act as a binder, helping the stuffing hold its shape and adding richness. Lightly beat them for easy incorporation.

- 2 teaspoons Dried Sage: Dried sage is a classic stuffing herb, providing a warm, earthy flavor that’s quintessential for holiday dishes.

- 1 teaspoon Dried Thyme: Dried thyme adds a subtle, slightly minty and earthy flavor that complements the sage and other herbs.

- 1 teaspoon Salt: Adjust to taste. Kosher salt or sea salt is preferred for its clean flavor.

- ½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a bolder, brighter flavor than pre-ground pepper.

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Instructions

Step 1: Prepare the Sourdough Bread

1. Preheat Oven to 300°F (150°C). Preheating at a low temperature helps to dry out the sourdough cubes without browning them too much.

1. Spread Sourdough Cubes on Baking Sheets. Arrange the cubed sourdough bread in a single layer on large baking sheets.

1. Bake Sourdough Cubes. Bake in the preheated oven for 15-20 minutes, or until the bread is lightly dried but not browned. This step is crucial for preventing soggy stuffing. Remove from oven and set aside to cool slightly.

Step 2: Cook the Sausage and Vegetables

1. Melt Butter in a Large Skillet. Melt unsalted butter in a large, deep skillet or Dutch oven over medium heat.

1. Cook Sausage. Add the crumbled Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

1. Sauté Onions and Celery. Add the diced onion and celery to the skillet with the cooked sausage. Sauté over medium heat until softened, about 5-7 minutes.

1. Add Apples and Spices. Add the diced apples, dried sage, and dried thyme to the skillet. Cook for another 5-7 minutes, or until the apples are slightly softened but still have a bit of bite. Season with salt and freshly ground black pepper.

Step 3: Assemble the Stuffing

1. Combine Bread and Sausage Mixture. In a very large bowl, combine the dried sourdough bread cubes and the sausage-vegetable mixture. Toss gently to combine.

1. Add Cranberries and Parsley. Add the dried cranberries and chopped fresh parsley to the bowl. Toss again to distribute evenly.

1. Whisk Eggs and Broth. In a separate bowl, whisk together the lightly beaten eggs and low sodium chicken broth.

1. Pour Wet Ingredients over Dry Ingredients. Pour the egg-broth mixture over the bread and sausage mixture in the large bowl. Gently toss everything together until the bread is evenly moistened. Be careful not to overmix, as this can make the stuffing dense.

Step 4: Bake the Stuffing

1. Preheat Oven to 350°F (175°C). Preheat your oven to 350°F (175°C).

1. Prepare Baking Dish. Grease a 9×13 inch baking dish or casserole dish with butter or cooking spray.

1. Transfer Stuffing to Baking Dish. Pour the stuffing mixture into the prepared baking dish and spread it out evenly.

1. Bake Stuffing. Bake in the preheated oven for 30-40 minutes, or until the stuffing is golden brown on top and heated through. The internal temperature should reach 165°F (74°C). If you prefer a crispier top, you can bake it uncovered for the last 10-15 minutes. For a softer stuffing, cover the dish with foil during baking and remove it for the last 10 minutes to brown the top.

Step 5: Rest and Serve

1. Let Stuffing Rest. Once baked, let the stuffing rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve.

1. Serve Hot. Serve the Sausage Apple Cranberry Sourdough Stuffing hot as a side dish to your holiday meal.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Fat: 20-25g
Carbohydrates: 30-40g
Fiber: 3-4g
Protein: 15-20g