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Sourdough Sausage Stuffing

  • Author: Sprinkles & Sea Salt


This Sourdough Sausage Stuffing is a twist on the Thanksgiving classic. It’s packed with sourdough bread, pork sausage, carrots, celery, green apple and dried cranberries. 



8 cups stale sourdough bread, cut into small cubes

4 tbsp olive oil, divided

1 1/2 tsp salt, divided

1 cup yellow onion, chopped small

1/4 cup shallot, finely diced

1 cup carrots, sliced thin

1 cup celery, chopped

1 pound ground pork sausage

2 cloves garlic, minced

3 tsp poultry seasoning, divided

1 cup green apple, skin on and cored, cut into small chunks

1/4 cup dried cranberries

2 large eggs

2 1/2 cups turkey stalk*

fresh sage


Preheat oven to 300°F Toss the bread with 2 tbsp olive and 1/2 tsp salt

Spread the bread onto a large baking sheet

Bake for 30 minutes, tossing once after 15 minutes

Remove the bread from the oven and set aside

Turn the oven up to 400°F

Heat 2 tbsp olive oil inn a large skillet over medium heat

Add the onion and shallot, sauté for 2-3 minutes

Add the carrots and celery, sauté 1-2 minutes

Add the ground pork, 2 tsp poultry seasoning, 1 tsp salt and the garlic

Working with a wooden spatula, break up the sausage, mix everything together and allow the sausage to brown

When the sausage has browned remove the skillet from the heat

Mix the green apple and dried cranberries into the sausage mixture

Add the bread to a large bowl

Spoon the sausage mixture into the bowl and mix to combine with the bread

In a small bowl, whisk the eggs and then pour them into the large bowl

Pour in the turkey stalk and add 1 tsp poultry seasoning, mix until the sausage mixture is evenly moistened

Spoon the stuffing into a well greased 12X8″ baking dish

Cover the dish with aluminum foil

Bake for 20 minutes

Remove the cover, bake 10 more minutes to brown the top

Sprinkle with fresh sage right before serving


*chicken or vegetable broth work too