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This Sausage Stuffing recipe has all the seasons flavors with browned sausage, sage and thyme, stays moist from aromatic vegetables and apples and gets a pop of tartness from cranberries. A crunchy, browned sourdough bread tops this and it’s perfect served alongside your turkey.
Thanksgiving wouldn’t be the same without stuffing on the table. While this isn’t a classic bread stuffing where cornbread is used (although that’s up for debate depending on where you live), my mom always used San Francisco sourdough bread, sliced into small cubes.
This sausage stuffing recipe adds fresh apples and cranberries to counter the richness of the sausage and egg soaked bread. This is not one of those overly soaked and mushy type stuffings either.
It’s so easy to make your own and just say NO to those bland, boxed versions! Plus, everything can be made the day before and baked just before serving.
Ingredients and Substitutions
- Sourdough bread cubes
- Sweet Italian pork sausage (can also use Hot Italian if preferred)
- Yellow onion
- Granny Smith apples (Honeycrisp can be substituted, also)
THANKSGIVING DRESSING VS STUFFING
I personally have always called this, whether made inside or outside of the turkey, stuffing. It was always made inside the turkey and any extra was put in a casserole dish and baked as well separately. This way some people got their “super moist stuffing” and others had their “crunchy topped stuffing”.
Technically speaking any version cooked inside would be called a stuffing and baked outside is termed a dressing. Whatever you call it I think both are a necessity for any Thanksgiving table and delicious!
Not sure if it’s a Northern or Southern thing, like the “pop” or “soda” debate, but whatever you choose to call this, you’ll love this version. And yes, it’s cooked outside and I still call it stuffing. 🙂
Need any more holiday dining inspiration for appetizers, mains and sides – heck even desserts, check out my Thanksgiving and Christmas recipes. Enjoy!
Sausage Stuffing with Apples
- 8 cups sourdough bread cubes (See Note 1)
- 1 lb sweet Italian pork sausage
- 1 cup fresh cranberries
- 2 tbsp butter
- 1 cup yellow onion chopped
- 3 celery stalks chopped (1 cup+)
- 2 Granny Smith apples peeled and cut into 1-inch cubes (3 cups)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 tsp ground sage
- 2 cups chicken stock separated
- 4 large eggs
- Preheat oven to 350°F. I use half a long loaf (not a baguette) cut into 1-inch cubes, about 8 oz in weight. Spread bread cubes on a rimmed baking sheet. Bake for 10 minutes or until dry and slightly toasted. Transfer bread to a large bowl. Add the fresh cranberries to the bread.
- Cook sausage in a large skillet over medium high heat until browned, about 6 minutes, breaking sausage into small pieces. Transfer sausage to bowl with bread cubes.
- Over medium heat melt butter and sauté onion and celery until vegetables are translucent, 6 to 8 minutes. Add the apples, cook another 10 minutes. Season with salt, pepper, thyme and sage. Add 1 1/2 cups stock, stirring and scraping up browned bits on bottom of pan. Carefully pour apple vegetable mixture over bread cubes, cranberries and sausage in bowl. Turn several times to cool down and mix.
- Whisk together the eggs and remaining 1/2 cup chicken stock and pour over bread mixture. Stir several times to mix thoroughly and transfer mixture to a 2 quart casserole or baking dish.
- Cover with aluminum foil, and bake at 350°F for 15 minutes. Remove foil and continue to bake until stuffing gets lightly browned on top and set, 20 more minutes.
- I use half a long loaf (not a baguette) cut into 1-inch cubes, about 8 oz in weight.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.