Save This Sourdough Apple-Sausage Stuffing Bake layers tangy sourdough bread, sweet-tart apples, and rich sausage for a casserole that is equal parts cozy and festive. It is a must at my holiday table and turns any roast dinner into something a little more special.
I first made this when my sister requested something different than the usual boxed stuffing. Now, even picky eaters go back for seconds and friends ask for the recipe each year.
Ingredients
- Sourdough bread cubes: Day-old or bakery sourdough makes for a chewy tang and perfect texture Hold out for a crusty rustic loaf if you can
- Italian sausage: Choose mild or spicy and look for a sausage with visible herbs and no fillers Good sausage brings the whole stuffing to life
- Apples: Granny Smith or Honeycrisp stay firm and lend tartness Choose apples that feel heavy for their size
- Onion and celery: Sweated together for depth and sweet earthiness
- Garlic: Always use fresh cloves for real pungency
- Parsley sage thyme: Use fresh herbs for a fragrant lift Dried works in a pinch
- Chicken broth: Look for low-sodium so your stuffing does not get too salty
- Unsalted butter: Allows you to control seasoning and lends luxurious richness
- Eggs: These help bind the stuffing and keep it moist
- Salt and black pepper: Taste as you go for perfect seasoning
Instructions
- Prep the Sourdough:
- Cube your bread and lay it in a single layer on a baking sheet Toast at moderate heat until just crisped This helps the cubes soak up broth without turning mushy
- Brown the Sausage:
- In your largest skillet cook sausage over medium heat Break it up continuously so you get those little browned bits that add deep savory notes Once fully cooked transfer to a bowl but leave the drippings behind
- Sauté Aromatics:
- To the skillet with sausage drippings add onion and celery Cook gently until softened and starting to turn translucent Now stir in diced apples letting them warm through and release their aroma Add garlic and herbs at the very end to bloom their flavors for just a minute without burning
- Combine Ingredients:
- Add the cooked sausage and sautéed veggies to the bowl of toasted sourdough Gently toss to start mixing everything together evenly
- Mix the Custard:
- In a separate bowl whisk chicken broth melted butter eggs salt and pepper until blended well You are making a rich custard that will hold everything together
- Moisten and Toss:
- Pour your custard evenly across the bread mixture and use your hands or a large spoon to gently toss until all the bread is well moistened Everything should look evenly coated but not soggy
- Bake the Casserole:
- Dump the entire mix into your greased baking dish Cover tightly with foil for the first bake This allows the interior to steam and meld together beautifully
- Finish and Serve:
- Uncover for the final stint in the oven so the top gets golden and crisp Let it rest before scooping so the stuffing slices neatly and the flavors mingle
Save I have a soft spot for sourdough Because I bake my own and always end up with extra slices this stuffing is a delicious way to turn leftovers into something everyone raves about My kids love picking out the crispy cubes from the edge
Storage Tips
Cool leftovers completely before covering and refrigerating This stuffing keeps well for up to four days It reheats best covered at a low oven temp so it does not dry out Slice and freeze in single servings for simple heat-and-eat portions on busy nights
Ingredient Substitutions
Swap spicy Italian sausage for turkey sausage if you want a lighter touch You can choose pears instead of apples for a mellow fruity twist Dried herbs work if you do not have fresh but use about a third of the amount
Serving Suggestions
This stuffing is perfect with roast chicken turkey or even a pork tenderloin Try serving alongside simple roasted green beans or a crisp fall salad For breakfast leftovers top with a poached egg and a sprinkle of hot sauce
Cultural and Historical Notes
Stuffing is a beloved part of American holiday traditions Every family seems to have a signature combination Sourdough and apples are a nod to both early settler and European preferences I learned the balance of fruit plus savory through trial and error with recipes from my grandparents who always snuck apples into their dressing
Seasonal Adaptations
Choose in-season apples if possible for the brightest flavor Use wild mushrooms instead of sausage in spring for a vegetarian version Around Thanksgiving add dried cranberries or chestnuts for festive flair
Save This Sourdough Apple-Sausage Stuffing Bake is sure to become a holiday favorite on your table Enjoy the crispy golden corners and cozy flavors with every bite
Recipe FAQs
- → Can I make this dish ahead?
Yes, assemble up to baking, cover, and refrigerate. Bake just before serving for best texture.
- → What bread works best?
Day-old sourdough offers ideal flavor and texture. Substitute other hearty breads if needed.
- → Is it possible to make vegetarian?
Omit sausage and use vegetable broth for a delicious meat-free option. Add extra veggies for heartiness.
- → Can apples be replaced?
Pears are a great substitute for apples, adding similar sweetness and texture to the dish.
- → How should leftovers be stored?
Cool completely and store in an airtight container in the refrigerator for up to three days. Reheat before serving.
- → What main dishes pair well?
This stuffing bake is excellent with roast turkey, chicken, or pork, complementing their savory notes.