Name: Sourdough Stuffing with Cranberries and Apples
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

Sourdough Stuffing with Cranberries and Apples

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!

Author: Allie Doran
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Sides
Method: Oven
Cuisine: American

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

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Instructions

Preheat the oven to 350F.
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.
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.
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.
Once the apple mixture has cooked, add it along with the cranberries to the bowl with the bread.
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.
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.
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.

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

Find it online: https://www.missallieskitchen.com/sourdough-stuffing/