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Sourdough Stuffing with Cranberries and Apples


  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

This classic stuffing recipe uses sourdough bread and is full of flavor from cranberries and apples. You need it on your Thanksgiving or Holiday table!


Scale

Ingredients

  • 1 (8 oz) Specialty Selected Sliced Sourdough Round, cubed 
  • 6 Tbsp. Simply Nature Organic Butter, divided 
  • 2 yellow onions, diced 
  • 4 celery stalks, diced 
  • 2 Mild Italian Sausage Links, with the casing removed (optional)
  • 2 apples, cored and diced (I used 1 Granny Smith, 1 Gala)
  • 4 garlic cloves, minced
  • 2/3 cup Southern Grove Dried Cranberries 
  • 3 cups Simply Nature Organic Low Sodium Chicken Broth
  • 2 Simply Nature Organic Cage Free Brown Eggs
  • 2 Tbsp. roughly chopped sage leaves (or 2 tsp. dried and ground)
  • 1 Tbsp. fresh rosemary, minced (or 1 tsp. dried)
  • leaves from 5 fresh thyme sprigs (or 1/2 tsp. dried)
  • 1 and 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Preheat the oven to 350F. 
  2. When the bread is cubed, lay it on a large baking sheet and bake in the oven for 10-15 minutes until the cubes are nice and crunchy/hard. They shouldn’t be too toasted, just firm to the touch. You want to dry them out so the stuffing doesn’t get too soggy. Once done, transfer them to a large bowl.
  3. While the bread toasts, add 4 tablespoons of the butter to a large skillet over medium heat. When hot, add the onion and celery and sautè for about 7 minutes. 
  4. Then, add the sausage links, if using, and brown for an additional 5 minutes. Next, add the apples and garlic. Sautè until the apples start to soften, about an additional 5 minutes. 
  5. Once the apple mixture has cooked, add it along with the cranberries to the bowl with the bread. 
  6. Whisk together the broth, eggs, rosemary, sage, salt, and pepper in a separate bowl and pour over the stuffing mixture, making sure everything is coated evenly. 
  7. Pour the stuffing mixture into a large baking dish (I used a 9x13inch) and cover with foil. Bake for 20 minutes with the foil on and 10-15 with it off, or until the stuffing is golden brown. 
  8. Cool until warm and serve!

Notes

  • This recipe works with or without the sausage
  • If you have a smaller group, this recipe works well halved. Additionally, if you have a large crowd, simply double the recipe or multiply to your needs. 
  • Category: Sides
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 567
  • Sugar: 16 g
  • Sodium: 1208 mg
  • Fat: 36 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 23 g
  • Cholesterol: 152 mg

Keywords: stuffing, Thanksgiving, sourdough

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