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Sourdough Herb Stuffing with Sausage and Cranberries

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A cozy and flavorful stuffing recipe combining savory Italian sausage, tangy dried cranberries, and fresh herbs with buttery sourdough bread. Perfect for holidays or comforting weeknight meals.

Ingredients

Scale
  • 10 cups sourdough bread, cubed (day-old preferred)
  • 1 pound Italian sausage (mild or sweet)
  • 3/4 cup dried cranberries
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 garlic cloves, minced
  • 2 to 2 1/2 cups low sodium chicken broth
  • 4 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cut sourdough into 1-inch cubes. Spread on a baking sheet and let air dry overnight or toast in a 300°F oven for 15-20 minutes until slightly crisp but not browned.
  2. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed, then transfer sausage to a large mixing bowl.
  3. In the same skillet, melt unsalted butter. Add chopped onion, diced celery, and minced garlic. Cook for 5-6 minutes until softened and fragrant.
  4. Stir in fresh sage, thyme, rosemary, and dried cranberries. Cook for another 2 minutes to bloom the herbs and soften the cranberries slightly.
  5. Pour the sautéed veggies, herbs, and cranberries into the bowl with the sausage. Add the sourdough cubes and gently toss to mix.
  6. Gradually pour chicken broth over the mixture, stirring gently to moisten the bread without soaking it completely. Season with salt and pepper to taste.
  7. Spread the stuffing mixture evenly into a greased 9×13 inch casserole dish. Cover loosely with foil.
  8. Bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes until the top is golden and slightly crispy.
  9. Let the stuffing rest for 5 minutes before serving.

Notes

Use day-old sourdough bread or toast fresh bread cubes to prevent mushiness. Add broth gradually to keep stuffing moist but not soggy. For a crunchier top, broil uncovered for 2-3 minutes at the end. Fresh herbs are preferred; if using dried, reduce quantity to one-third. Can substitute turkey sausage or use gluten-free bread for dietary needs.

Nutrition

Keywords: sourdough stuffing, herb stuffing, sausage stuffing, cranberry stuffing, holiday stuffing, Thanksgiving side dish, Christmas recipe

Find it online: https://tempotaste.com/sourdough-herb-stuffing-with-sausage-and-cranberries-easy-recipe-guide/