Sourdough Stuffing with Sausage, Cranberries and Apples
¾ lb. sourdough bread
12 oz. Italian sausage
6 tbsp. unsalted butter
2 medium onions
2 Granny Smith Apples
1 c. Dried Cranberries
1 c. fresh flat-leaf parsley
¼ c. fresh sage
2 tbsp. fresh thyme leaves
2 tsp. kosher salt
½ tsp. Freshly ground black pepper
1 can turkey or chicken broth
Heat oven to 350°F. Lightly butter a shallow 3- to 3 1⁄2-qt baking dish.
Divide the bread between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread.
Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the bowl, tossing, to moisten.
Spoon the bread mixture into prepared baking dish. Cover with buttered foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.
Refrigerate the stuffing for up to 2 days. Reheat, covered, at 375ºF until heated through, 25 to 30 minutes.
Pairs Well With
For a tangy spin on traditional stuffing, try this recipe, which pairs cubes of toasted sourdough bread with sausage, sautéed onions and apples, dried cranberries and fresh herbs.