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Bursting with the rustic flavors of sourdough bread, the rich heartiness of sausage, the tart-sweet pop of dried cranberries, and the nutty flavor of pecans, this Sour Dough Stuffing Recipe is the perfect complement to your festive spread.

We are huge sourdough bread fans at this nest! From the golden crispy crust, to the tangy flavor and texture of the bread, we have an affinity for sourdough. Sourdough toast is how we start every day! Plus, bonus points…it’s a great alternative for diabetics struggling to keep their numbers in check!

What is Sourdough Bread?

Sourdough is made through a slow, natural fermentation process. It uses a “starter” of flour and water that contains wild yeasts and bacteria (the good kind), as opposed to a traditional quick rise yeast. This process, of a live culture yeast, gives sourdough a lower glycemic index than other breads. This prevents sugar spikes. It is also high in fiber, which allows it to be more easily digested.

So why even mention this? Because for years diabetics, like my husband, have had to pay a “high” price at the Thanksgiving dinner table! It’s a meal that isn’t generally diabetic friendly! Every carb known to humankind is invited to that once-a-year-meal!

Not all sourdough is a true “sourdough bread”. So check your packages and don’t be afraid to ask the baker about their “starter”. They should be able to tell you its origins and how old it is. This recipe, if you use “real” sourdough bread, is a great option for those watching their blood sugar levels this holiday season…and it’s AMAZINGLY delicious! Let’s get cooking!

Ingredient Notes

• 12 cups dried sour dough bread – cut into small cubes
• ½ cup salted butter – melted
• ½ cup celery – diced
• 2 large eggs – beaten
• ½ cup white or yellow onion – diced
• 1 pound of sausage – browned and drained
• 3½ cups chicken stock or chicken broth
• ¼ cup white cooking wine (optional)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning, and ¼ teaspoon ground thyme
• ½ teaspoon rubbed sage
• 1 tablespoon dried parsley
• ½ cup dried cranberries
• 1 large apple – peeled, cored, and diced
• ½ cup chopped pecans (optional)
• 1 cup fresh cranberries

Preparing sourdough bread crumbs

You will need one large round loaf of sourdough bread. It can be sliced or un-sliced. If un-sliced, you will need to slice it about ½ inch thick. Leave the crust on! You want that glorious chewy crust!!!

Cut each slice into ½ inch strips and then cubes. Place the cubes on two large baking sheets in a single layer.

TIP: There are two options for drying your bread cubes. You can either leave the bread crumbs out for a few days to dry, or place them in a 250° degree convection oven for 3–4 hours until completely dry.

Once dry, store in large Ziploc bags until ready for use.

Step for making Sourdough Stuffing

Let’s get started on this slightly sweet and very savory holiday stuffing.

In an extra large bowl, place sourdough bread cubes and seasonings.

Next, it’s time to add the festive flavor to this stuffing party!

In go the diced apples, dried cranberries, fresh cranberries, and chopped pecans. Please note that if you’re not a cranberry, apple, or pecan fan, you can omit them from the recipe.

We loved the extra burst of tangy flavor the cranberries added and the sweetness of the apples with the savory seasonings. However, everyone has different tastes and I always encourage my readers to “tweak” my recipes to meet their tastes.

Cooking Sausage and Sautéing Vegetables

If you’ve never added sausage to stuffing, you are missing out! It adds such amazing flavor and texture to your stuffing. A “must-try” my friends!

In a large skillet, over medium-high heat, brown one pound of ground sausage. Drain on a paper towel-lined plate. Reserve the drippings in the skillet.

TIP: If you can find sage sausage, I highly recommend using it for your stuffing. The added flavor is perfect in this dressing recipe.

In the same skillet, you browned the sausage, over medium heat, add the melted butter, onion, and celery. Sauté until the celery is tender and the onions are translucent.

Add the sautéed onions and celery into the stuffing mixture.

TIP: Make sure to scrape all that delicious melted butter in there too! Fat is flavor baby and there’s a lot of flavor floating around in that skillet!

Next, add the drained sausage and beaten eggs into the bowl with the bread cubes, and all the other yummy ingredients. (You’ll notice I had to change bowls midway through the process…so be sure to start out with a very large bowl!!!)

Why add eggs to stuffing and dressing recipes? It’s a binding agent that helps bind everything together. No one wants their stuffing leaping off their plate during Thanksgiving dinner!!! Heaven forbid! We’ve waited all year for this meal!

Add 2½ cups of chicken stock, or broth, and the optional ¼ cup of white cooking wine.

TIP: Cooking wine adds incredible flavor to your stuffing, which is why I use it in a lot of my recipes, but it isn’t necessary if you prefer to omit it.

Bringing it all together

Now for the fun part! Bringing it all together! I love this part!

Crazy as it might sound, I love the colors and texture of the stuffing and seeing it all come together brings me such joy! Plus, there’s the anticipation of eating it and knowing how good it’s going to be!

Using a large wooden spoon, or a clean set of hands…(my preferred method), combine all the stuffing ingredients, mixing until everything is incorporated.

Make sure to get everything from the bottom up to the top and back down again! Each piece of bread needs to be coated in all that deliciousness and the seasonings evenly distributed! No one wants dry stuffing friends!

Spoon the prepared stuffing into a large 16 x 11 casserole baking dish sprayed with non-stick baking spray.

For a prettier presentation, sprinkle the top of the stuffing with pecan halves and a few extra whole fresh cranberries. Cover with aluminum foil for baking.

Baking Instructions

Preheat the oven to 350°(F).

Place the covered stuffing in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and pour the remaining one cup of chicken stock over the top of the stuffing.

TIP: Note you can dot the top with extra butter, but it isn’t necessary…but extra buttah is never a bad thing, friends, and it adds extra moister and flavor.

Bake for an additional 30 minutes until the top is beginning to turn golden brown.

The aroma of sausage, herbs, and cranberries wafting through your home, tantalizing your senses is blissful torture. Honestly, there isn’t a better smell in the world than walking into a home preparing Thanksgiving dinner!

Remove the stuffing casserole from the oven and serve immediately or keep warm in a 200° oven, covered, up to 30 minutes, until ready to serve.

Each bite offers a delightful medley of textures and flavors, from the crisp edges of the sourdough, to the juicy bursts of cranberry and the savory flavor of sausage and herbs. It’s perfection!

My daughter was pleasantly surprised by the combination of flavors and loved the burst of tang from the cranberries. Which is saying something because she can be a little picky about her stuffing!

Sourdough is all the rage right now, and for good reason! Its texture and flavor are so uniquely delicious and perfect for this traditional dish!

Whether you’re planning a traditional turkey dinner, or a holiday roast, this dish is a celebration of the season’s best ingredients. Everything that is seasonal is combined in this stuffing dish.

Looking for other wonderful Holiday side dishes? Here are some of our favorites.

• Fresh Green Bean Casserole
• Sweet Potato Pecan Casserole
• Cranberry Apple Walnut Fluff Salad
• Slow Cooker Candied Yams or Sweet Potatoes
• Instant Pot Herbed Mashed Potatoes
• Sage sausage cranberry pecan cornbread dressing from Julia’s Simply Southern

There’s something magical about the combination of savory and sweet in a holiday stuffing. We hope you enjoy this new recipe as much as we do!

Thanks for stopping by today and visiting with us. We wish you a wonderful and happy Holiday season surrounded by those you love!

Happy Nesting!

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