I’m starting a new tradition this year. In the past I often relied on a bagged seasoned stuffing mix, which is convenient and tasty, but this year I decided to take it up a notch. The result is a Thanksgiving stuffing that will be on our table every year from now on.
For those who eat meat, sausage elevates almost any dish, and this stuffing is no exception. Pork sausage brings savory depth and a satisfying texture without overpowering the other ingredients. I like the contrast that apples and raisins provide—their sweetness and bright acidity balance the savory sausage and herbs. Rustic sourdough bread complements the sweet fruit and soaks up the flavorful liquids while keeping a pleasant chew.
Thyme and sage are Thanksgiving classics, and using fresh sage makes a noticeable difference. Celery adds a little crunch and freshness. Together these components create a stuffing that transforms the familiar into something special with only modest extra effort.
Preparation is straightforward, and you can make most of this ahead if your Thanksgiving day is busy. The dish reheats well: you can dry the bread and prepare the filling the day before, or complete the entire recipe and reheat before serving.
Begin by drying bite-size sourdough cubes in a low oven. While the bread dries, brown the sausage in a skillet. Remove the sausage and sauté the onions, celery and apples in butter until softened, then return the sausage to the pan and add dry white wine, chicken stock, raisins and the fresh herbs. Season with salt and black pepper, combine with the dried bread cubes and remaining butter, transfer to a greased baking dish, and bake until golden and set. It takes a little more time than boxed mix, but the flavor payoff is worth it.
Sourdough Stuffing with Sausage
Ingredients
- 1/2 lb. loaf of rustic sourdough bread
- 1 lb. pork sausage (removed from casings)
- 5 Tbsp. butter (divided)
- 1 onion (diced)
- 3 celery stalks (cut into 1/4″ dice)
- 2 Granny Smith apples (peeled, cored and diced)
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 cup raisins
- 1 tsp. chopped fresh thyme
- 1 Tbsp. chopped fresh sage
Instructions
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Preheat the oven to 300° F.
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Slice the sourdough loaf into 1″ slices, then tear the slices by hand into bite-size pieces.
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Spread the bread pieces on a parchment-lined baking sheet and dry in the oven about 20 minutes, until they begin to crisp on the outside.
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Increase the oven temperature to 350° F.
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In a large skillet with a little oil, sauté the sausage over medium heat until cooked through, breaking it up as it browns.
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Remove the sausage from the skillet. Add 2 tablespoons of butter, then sauté the onion, celery, apples and a pinch of salt until softened.
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Stir in the white wine, chicken stock and raisins, then return the sausage to the pan. Add the chopped thyme and sage and season with salt and freshly ground black pepper.
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Transfer the mixture to a large bowl with the dried bread cubes and the remaining 3 tablespoons of butter; toss to combine thoroughly.
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Place the stuffing in a greased 8×8″ baking dish, spreading it evenly.
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Bake uncovered for 40–50 minutes, until the top is golden and crisp in spots. If it seems dry after baking, stir in hot chicken stock a little at a time until you reach the desired moisture.
Notes
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More Thanksgiving Recipes
- Kale Salad with Roasted Sweet Potatoes and an Apple Cider Vinaigrette
- Brined and Herb Roasted Turkey Breast
- The Creamiest Mashed Potatoes
- Perfect Green Beans
- Pumpkin-Pecan Bread Pudding
- Apple-Rhubarb Crumble