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!
leaves from 5 fresh thyme sprigs (or 1/2 tsp. dried)
1 and 1/2 tsp. salt
1/2 tsp. pepper
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.