Sausage, Cranberry and Apple Stuffing
The Stuffing Recipe Families Have Made Every Thanksgiving for Years
This is the stuffing people get assigned to bring. Sourdough bread is toasted and tossed with sweetened dried cranberries, fresh apple, and two pounds of browned Jones Dairy Farm All Natural Pork Sausage, then layered with shallots, toasted pecans, and a serious hand of fresh herbs: parsley, sage, rosemary, and thyme. A Chardonnay and chicken stock deglazing step pulls every bit of flavor from the pan before it all bakes. It serves eight, holds beautifully, and reheats well the next day. Make it once and it becomes yours.
Ingredients
- 1 loaf sourdough bread, cubed (about 10 cups)
- 1 cup sweetened dried cranberries
- 1 medium apple, peeled, cored and chopped
- 1/2 cup shallots, finely diced
- 1/2 cup pecans, chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons fresh sage, finely chopped and divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup Chardonnay wine
- 4 tablespoons unsalted butter
- 2 cups chicken stock
- 2 eggs, lightly beaten
Directions
Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.
Butter 9×13-inch casserole dish. Set aside.
In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.
Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.
Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
Ratings & Reviews
Leave a reviewThe BEST stuffing recipe
I have made this stuffing every year for my family for Thanksgiving and Christmas Eve. For 3 years now! Its what I am appointed to bring and I double it. 2 things I changed this year is I add about 1/3 cup of 100% pure maple syrup just before the meat is finished cooking. And instead of buying the individual thyme, rosemary, and sage, I buy the fresh “roasting herbs” saves time and money. You can find by the fresh herbs in your grocery stores. This os the BEST stuffing recipe. We never stuff the bird, this is always cooked outside the bird. Lol
Loved it, family loved it
Loved it, family loved it, this is a fabulous dressing. Making it again….
Amazing stuffing!
Amazing stuffing! I made it last Christmas and will make it again this Christmas. The only change I made was I used half sourdough bread and half pumpernickle. So yummy!!
Leave a Review
Related Recipes
Baked Quesadillas with Sausage
Street Corn Sweet Potato Bowls with Sausage
Sausage and Tortellini Soup
I texted my nieces, do you want me to make my dressing or a new corn bread recipe I just found?….They texted back, “Urs haha.” This recipe has become a family favorite.. I guess it was a silly question to ask..haha