Print

Kid-Approved Sourdough Stuffing with Apples & Sausage

Sourdough stuffing with apples and sausage - featured image
Print Recipe

This tangy sourdough stuffing combines sweet apples and savory sausage for a kid-approved side dish that even picky eaters love. Perfect for holiday feasts or cozy Sunday dinners.

Ingredients

Scale
  • 10–12 cups sourdough bread, cubed (day-old preferred)
  • 1 pound Italian sausage, casings removed
  • 2 medium apples (Honeycrisp or Fuji), diced
  • 1 large yellow onion, diced
  • 3 ribs celery, diced
  • 4 tablespoons unsalted butter
  • 2 cups low-sodium chicken broth
  • 2 large eggs
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Spread cubed sourdough on a baking sheet in a single layer and toast for 10-12 minutes, stirring halfway, until dry and lightly golden.
  2. Heat a large skillet over medium heat. Cook sausage, breaking it apart, for 5-7 minutes until no pink remains. Transfer to a plate with a slotted spoon, leaving rendered fat in the pan.
  3. Add butter to the same skillet. Sauté onion and celery for 5-6 minutes until onion is translucent and celery softens.
  4. Add diced apples, sage, and thyme. Cook for 2-3 minutes until apples soften at the edges.
  5. In a large bowl, combine toasted bread cubes, cooked sausage, and apple-vegetable mixture. Toss gently.
  6. In a small bowl, whisk together chicken broth and eggs. Pour over bread mixture, tossing gently to coat. Let sit for 5 minutes.
  7. Spoon stuffing into a greased 9×13-inch baking dish, spreading evenly. Cover tightly with aluminum foil.
  8. Bake covered for 30 minutes.
  9. Remove foil and bake for 15-20 minutes more until top is golden brown and slightly crispy.
  10. Let rest for 5 minutes before serving.

Notes

For best results, use day-old sourdough bread. To make ahead, assemble the stuffing, cover, and refrigerate for up to 24 hours before baking; add 10-15 minutes to baking time. For a vegetarian version, omit sausage and add 8 ounces sautéed mushrooms; use vegetable broth. For gluten-free, use gluten-free sourdough bread and ensure sausage and broth are gluten-free. For dairy-free, substitute butter with olive oil or plant-based butter.

Nutrition

Keywords: sourdough stuffing, apple stuffing, sausage stuffing, holiday side dish, kid-friendly stuffing, Thanksgiving stuffing

Find it online: https://ovenmila.com/kid-approved-sourdough-stuffing-with-apples-and-sausage/