Sourdough Stuffing with Sausage, Apples, and Cranberries

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty Thanksgiving stuffing combining rustic sourdough bread, savory sausage, tart apples, and sweet dried cranberries for balanced flavor. This American-inspired Thanksgiving recipe, ready in about 80 minutes, pairs sourdough bread, Italian sausage, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 cups cubed (about 1/2-inch pieces) sourdough bread
• 1 pound, casings removed Italian sausage
• 4 tablespoons unsalted butter
• 1 large, diced yellow onion
• 3, diced celery stalks
• 1 medium, peeled and diced Granny Smith apple
• 3/4 cup dried cranberries
• 2 1/2 cups chicken broth
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 350°F. Spread 10 cups cubed sourdough bread on a baking sheet and toast in the oven for 10-12 minutes until dry and lightly golden.
2. Step 2: In a large skillet over medium heat, cook 1 pound Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 8 minutes. Remove sausage and set aside.
3. Step 3: In the same skillet, melt 4 tablespoons unsalted butter and add 1 large diced yellow onion and 3 diced celery stalks. Sauté for 5-7 minutes until softened and fragrant.
4. Step 4: Add 1 medium diced peeled Granny Smith apple, 3/4 cup dried cranberries, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh thyme to the skillet. Cook for 3 minutes until apples start to soften.
5. Step 5: In a large mixing bowl, combine the toasted sourdough bread cubes, cooked sausage, and vegetable mixture. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Gradually pour in 2 1/2 cups chicken broth while gently stirring until the bread is moist but not soggy.
7. Step 7: Transfer the stuffing mixture to a greased 9x13-inch baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake an additional 15 minutes until the top is golden and slightly crisp.