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The Best Sourdough Stuffing with Sage Sausage & Cranberries

Sourdough stuffing with sage sausage and cranberries - featured image
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This sourdough stuffing with sage sausage and cranberries is the ultimate holiday side dish, featuring perfectly toasted sourdough, savory sausage, and tangy cranberries for a balance of flavors and textures that will convert any stuffing skeptic.

Ingredients

Scale
  • 1 large loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1 pound ground sage pork sausage
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery ribs, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary, crushed
  • 2 cups low-sodium chicken broth (or turkey broth)
  • 1 large egg, lightly beaten
  • ¾ cup dried cranberries
  • ¼ cup fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 350°F. Spread sourdough cubes in a single layer on a large baking sheet. Bake for 12-15 minutes, stirring halfway, until dry and lightly golden. Let cool completely.
  2. While bread toasts, heat a large skillet over medium-high heat. Cook sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate with a slotted spoon, leaving fat in skillet.
  3. Reduce heat to medium. Add butter to skillet with drippings. Add onion and celery; cook 8-10 minutes until soft and translucent. Add garlic, sage, thyme, and rosemary; cook 1 minute until fragrant.
  4. In a large mixing bowl, combine toasted sourdough cubes, cooked sausage, and sautéed vegetable mixture. Add dried cranberries and toss gently to combine.
  5. In a separate bowl, whisk together chicken broth, beaten egg, salt, and pepper. Pour slowly over bread mixture, tossing gently to coat evenly.
  6. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter. Transfer stuffing mixture to dish and spread evenly. Cover tightly with foil and bake 25 minutes. Remove foil and bake 20-25 minutes more until top is golden brown and crispy. Let rest 5 minutes before serving. Garnish with fresh parsley.

Notes

Don’t skip drying the bread—it’s crucial for texture. Watch salt levels as sausage and broth add salt. Use your hands to mix for even liquid distribution. Let stuffing rest 5 minutes before serving. Can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. Freezes well unbaked for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sage sausage stuffing, cranberry stuffing, Thanksgiving stuffing, holiday side dish, homemade stuffing

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