Sausage and Sage Stuffing

5 from 3 votes

Sausage and Sage Stuffing is sure to become a Thanksgiving side dish staple! You'll love the toasty sourdough bread cubes, and addition of apples and cranberries. Gluten-Free options!

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Amy Rains

Ingredients

1 loaf sourdough bread* (about 1 1/4 lb, or 12 cups bread cubes)
1 lb sage sausage or mild Italian sausage
2 tbsp avocado oil, olive oil, or butter
1 medium yellow onion (diced)
4 stalks celery (diced)
2 medium cooking apples** (peeled, cored, and diced)
1/2 tsp sea salt (+ more to taste)
3-4 cups chicken broth
1.5 cups dried cranberries
2 large eggs (whisked)
3 tbsp chopped fresh sage***

Instructions

Preheat your oven to 350 degrees F. Cut the sourdough loaf into 1 inch cubes, and spread out over a large baking sheet. Transfer to the oven and toast for 12 minutes, or until lightly golden.
In a medium sized sauce pan, heat 1 tbsp oil or butter in the pan over medium heat. Cook the sausage, using a wooden spoon to consistently break up, until no longer pink (5-7 minutes). Remove the sausage to the side, leave any oil/fat leftover from the sausage in the pan and keep the pan hot.
Over medium high heat, cook the onion, celery, and apples. Add in an additional tbsp of oil or butter if needed. Saute until mixture is softened (another 5-7 minutes). Pour 3 cups chicken broth and gently bring to a low boil.
Spread the bread cubes and sausage into a lightly greased casserole dish or a very large bowl. Pour in the chicken broth/vegetable mixture and toss to coat all of the bread cubes. If mixture is too dry, you may need additional chicken broth. Toss in the cranberries, whisked eggs, and fresh sage.
Transfer the dish to the oven and bake for 45-50 minutes, or until golden brown. Feel free to add in turkey drippings or butter to the top for the last 10 minutes!

Notes

*Use a GF loaf of bread to make this recipe gluten-free. You can also use any artisan bread of choice, or bread cubes (stuffing cubes) I prefer the sourdough!

**The best type of apples for this recipe is a pink lady, honeycrisp, or rome.

***3 tbsp of fresh sage is a little conservative. I probably use closer to 1/4 cup and even more! I love the taste, but feel free to use the minimal amount of 3 tbsp.

Nutrition