Sourdough stuffing with apples and sausage is a deliciously savory and slightly sweet twist on traditional stuffing, featuring hearty sourdough bread, juicy apples, savory sausage, and fragrant herbs. The combination of tart sourdough, the sweetness of apples, and the depth of sausage creates a stuffing that’s packed with flavor and perfect for holiday meals. It’s slightly crisp on the outside and soft on the inside, making it an irresistible side for Thanksgiving or any festive gathering.

In this guide, we’ll walk through how to make sourdough stuffing with apples and sausage, with tips for the perfect texture, flavor variations, and serving ideas.

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1. Ingredients for Sourdough Stuffing with Apples and Sausage

Here’s what you’ll need to make this savory and flavorful stuffing:

• Sourdough Bread – 1 lb, cut into 1-inch cubes
• Sausage – 1 lb (mild or spicy, depending on preference), casings removed
• Apples – 2 medium (Honeycrisp or Granny Smith for tartness), peeled, cored, and diced
• Onion – 1 large, diced
• Celery – 3 stalks, diced
• Butter – 4 tablespoons
• Chicken or Vegetable Broth – 2 cups (more if needed for moistness)
• Fresh Sage – 1 tablespoon, chopped
• Fresh Thyme – 1 tablespoon, chopped (or 1/2 teaspoon dried thyme)
• Salt and Black Pepper – to taste
• Fresh Parsley – 1/4 cup, chopped (for garnish)

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2. Step-by-Step Instructions for Sourdough Stuffing with Apples and Sausage

Follow these steps to make a stuffing that’s crispy, moist, and full of fall flavors:

Step 1: Prep the Bread

1. Preheat your oven to 350°F (175°C). Spread the sourdough bread cubes on a baking sheet in a single layer.
2. Bake the bread for 10-15 minutes or until slightly dried out. This helps the bread absorb the flavors without becoming soggy. Set aside to cool.

Step 2: Cook the Sausage

1. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon until browned and fully cooked, about 5-7 minutes.
2. Transfer the cooked sausage to a plate, leaving any rendered fat in the skillet.

Step 3: Sauté the Vegetables and Apples

1. In the same skillet, melt the butter and add the diced onion, celery, and apples. Sauté for 5-7 minutes or until the onions are translucent and the apples have softened slightly.
2. Add the chopped sage, thyme, salt, and black pepper. Cook for an additional 2 minutes to allow the herbs to release their aroma.

Step 4: Combine Ingredients

1. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and sautéed vegetable-apple mixture. Toss gently to combine.
2. Gradually pour in the chicken or vegetable broth, tossing as you go, until the bread is evenly moistened but not soggy. (Add more broth if necessary for desired consistency.)

Step 5: Bake the Stuffing

1. Transfer the stuffing mixture to a greased 9×13-inch baking dish, spreading it out evenly.
2. Cover the dish with foil and bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.

Step 6: Garnish and Serve

1. Remove the stuffing from the oven and let it cool slightly.
2. Garnish with chopped fresh parsley and serve warm.

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3. Tips for Perfect Sourdough Stuffing with Apples and Sausage

3.1 Use Day-Old or Stale Sourdough

Day-old bread absorbs liquid more evenly without getting mushy. Toasting fresh sourdough in the oven is a good alternative if your bread is fresh.

3.2 Adjust Moisture to Preference

The amount of broth can be adjusted based on your preferred stuffing texture. For a softer stuffing, add more broth; for a crispier result, use less broth and bake uncovered longer.

3.3 Use Flavorful Sausage

Choose a sausage you enjoy, like sweet Italian or spicy sausage. The sausage flavor will infuse the entire dish, so pick one that complements the other ingredients.

3.4 Sauté the Apples for Extra Flavor

Cooking the apples with the onions and celery helps them soften and enhances their natural sweetness, creating a balanced flavor profile.

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4. Flavor Variations

4.1 Maple Sausage and Cranberry Stuffing

Use maple-flavored sausage and add 1/2 cup of dried cranberries for a slightly sweet and tart twist on this classic stuffing.

4.2 Walnut and Sage Sourdough Stuffing

Add 1/2 cup of toasted walnuts along with the apples and vegetables for extra crunch and a hint of nuttiness.

4.3 Mushroom and Leek Sourdough Stuffing

Replace the celery with sliced leeks and add 1 cup of mushrooms to the vegetable mixture for an earthy, savory variation.

4.4 Apple and Brie Sourdough Stuffing

Add small chunks of brie cheese just before baking for a rich, creamy twist on traditional stuffing that melts into the bread as it bakes.

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5. Serving Suggestions

Sourdough stuffing with apples and sausage is a versatile side dish that pairs well with a variety of holiday dishes. Here are some pairing ideas:

• With Roast Turkey or Chicken: This stuffing is a perfect match for classic Thanksgiving or holiday roasts.
• With Pork Tenderloin: The apples in the stuffing complement pork beautifully, making it a great addition to pork dishes.
• With Roasted Vegetables: Serve alongside roasted Brussels sprouts, carrots, or green beans for a well-rounded holiday plate.
• With Gravy: Drizzle warm gravy over the stuffing for added moisture and richness.

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6. Storing Leftovers

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes or until warmed through. Add a splash of broth if the stuffing has dried out.

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7. Making Ahead for Holiday Gatherings

This stuffing can be made ahead to save time on the day of the meal:

1. Prepare the Stuffing Mixture: Follow the recipe through Step 4, then cover and refrigerate overnight.
2. Bake Before Serving: Remove from the refrigerator about 30 minutes before baking to bring to room temperature. Bake as directed, adding a few extra minutes if needed.

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FAQ

1. Can I make this stuffing vegetarian?

Yes! Omit the sausage and use vegetable broth instead of chicken broth. Add extra mushrooms for a hearty texture.

2. Can I use other types of bread?

Yes! Try a mix of sourdough with ciabatta, whole-grain bread, or French bread for different textures and flavors.

3. Can I make this gluten-free?

Yes, use a gluten-free sourdough or your favorite gluten-free bread, and ensure all other ingredients are gluten-free.

4. Can I add nuts?

Absolutely! Walnuts or pecans add a delicious crunch and pair well with the flavors of apples and sausage.

5. Can I substitute other herbs for sage and thyme?

Rosemary, parsley, and marjoram work well as alternatives. Fresh herbs add vibrant flavor, but dried can be used if needed.

6. How do I keep the stuffing from drying out?

Cover the dish with foil for most of the baking time to retain moisture, removing it only in the last 15-20 minutes to crisp up the top.

7. Can I freeze leftover stuffing?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

8. Can I add cheese to this stuffing?

Yes! Adding grated Parmesan or small chunks of brie can add a rich, savory element to the stuffing.

9. Can I make this stuffing in a slow cooker?

Yes, combine all ingredients and cook on low for 3-4 hours, stirring occasionally to prevent sticking.

10. How should I serve this stuffing for a holiday table?

Serve in a large baking dish, garnished with fresh herbs or extra chopped apples for a beautiful presentation.

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Sourdough stuffing with apples and sausage is a deliciously savory side that combines the flavors of fall in each bite. With the sweet-tartness of apples, the savory sausage, and the herbal notes from fresh sage, this stuffing is sure to be a holiday favorite. Enjoy this warm and hearty dish at your next gathering!