Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.
Sausage Apple Cranberry Stuffing
Sage sausage, dried cranberries, fresh herbs, tart apples, and cubes of sourdough add up to create the best stuffing I have ever tasted.
For as long as I can remember, I steered clear of stuffing and dressing. People would tell me that it tasted amazing, I’d take the “polite bite” but it never was something I enjoyed. Stuffing was always the one thing on the Thanksgiving table that I avoided at all costs.
So, when I tell you this is fantastic stuffing? You should probably trust me on that. It is a far cry from the flavorless bread mush I have always thought of stuffing as.
About ten years ago, I decided to try stuffing once again and I started looking around for something different.
I found the original recipe for this stuffing on Allrecipes. Could 1,628 5-star reviews be wrong?! No, they were not.
I’ve adapted the original recipe a bit over time, according to our tastes, and it has become a favorite of our friends and family.
Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.
One or two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet.
Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover.
Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is