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Easy Sourdough Stuffing with Sage Sausage & Cranberries

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This easy sourdough stuffing with sage sausage and cranberries has the perfect balance of savory, sweet, and tangy, with a texture that’s crispy on top and tender underneath. It’s comfort food reimagined — faster, simpler, but with the same soul-soothing satisfaction.

Ingredients

Scale
  • 1 lb sourdough bread, cut into 1-inch cubes
  • 1 lb sage pork sausage, casings removed
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 cup dried cranberries
  • 2 cups low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and dry to the touch. Remove and let cool on the sheet. Leave the oven on.
  2. In a large skillet or Dutch oven over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through — about 6-8 minutes. Use a slotted spoon to transfer the sausage to a large bowl, leaving about 2 tablespoons of drippings in the pan.
  3. Reduce the heat to medium and add 2 tablespoons of the butter to the pan with the drippings. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent — about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Scrape the vegetables into the bowl with the sausage.
  4. Add the toasted sourdough cubes and dried cranberries to the bowl with the sausage and vegetables. Toss gently to combine. In a separate small bowl or measuring cup, whisk together the chicken broth, beaten eggs, chopped sage, thyme, salt, and pepper. Pour this mixture evenly over the bread mixture. Use a spatula to fold everything together until the bread is well coated. Let it sit for 5 minutes so the bread can absorb the liquid.
  5. Grease your 9×13-inch baking dish with the remaining 2 tablespoons of butter. Transfer the stuffing mixture to the dish and spread it into an even layer. Don’t pack it down too firmly.
  6. Bake for 30-35 minutes, until the top is golden brown and crispy, and the stuffing is set in the center. If you like it extra crispy on top, broil for the last 1-2 minutes. The internal temperature should reach 165°F (74°C).
  7. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley if using.

Notes

Toast the bread cubes before assembling to avoid soggy stuffing. Don’t overmix the ingredients. Let the stuffing rest for 5 minutes before serving. Can be assembled (without eggs) up to 24 hours in advance. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sage sausage, cranberries, Thanksgiving stuffing, easy stuffing recipe, holiday side dish

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