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Savory Sourdough Stuffing with Sausage Cranberry Pecans

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A cozy and flavorful stuffing combining tangy sourdough bread, savory Italian sausage, sweet-tart cranberries, and crunchy toasted pecans. Perfect for holiday dinners or comforting weeknight meals.

Ingredients

Scale
  • 10 cups sourdough bread, cubed (preferably a day or two old)
  • 1 pound Italian sausage, sweet or spicy, casing removed
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium celery stalks, diced
  • 2 tablespoons fresh sage leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Cut sourdough into roughly 1-inch cubes. Spread on a baking sheet and toast in a preheated 300°F oven for 15-20 minutes or until dry but not browned.
  2. Heat a large sauté pan over medium heat. Crumble in the sausage and cook until browned and cooked through, about 7-10 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add unsalted butter to the pan with the sausage fat. Once melted, add chopped onion and diced celery. Cook for 5-7 minutes until softened and fragrant.
  4. Stir in minced garlic, chopped sage, and parsley. Cook for an additional minute until herbs release aroma.
  5. In a large mixing bowl, combine toasted sourdough cubes, cooked sausage, sautéed veggies and herbs, dried cranberries, and toasted pecans. Season with salt and pepper.
  6. Slowly pour in chicken broth, stirring gently to moisten the bread evenly. Let rest for 5 minutes to absorb the liquid.
  7. Preheat oven to 350°F. Transfer mixture to a greased 9×13 inch baking dish, spreading evenly. Cover with foil and bake for 25 minutes.
  8. Remove foil and bake for another 10-15 minutes until the top is golden and slightly crispy.
  9. Let the stuffing rest a few minutes before serving.

Notes

Toast the bread well to avoid soggy stuffing. Brown sausage thoroughly and keep rendered fat for sautéing veggies. Toast pecans separately to enhance nuttiness and crunch. Let the mixture rest after adding broth for even moisture absorption. Use low-sodium broth and lean sausage to control sodium. Can be made ahead and refrigerated before baking.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, cranberry stuffing, pecan stuffing, holiday stuffing, savory stuffing, easy stuffing recipe

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