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Sourdough Stuffing with Sausage, Apples and Leeks

Sourdough Stuffing with Sausage, Apples and Leeks
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Sourdough Stuffing with Sausage, Apples and Leeks is a comforting and unique holiday side dish combining tangy sourdough bread, savory sausage, sweet crisp apples, and aromatic leeks. This recipe balances rich, hearty flavors with fresh herbs and moist texture, making it perfect alongside turkey, chicken, or vegetarian mains. Easy to prepare and customizable, it brings warmth and festive charm to your holiday table.

Ingredients

Scale

Bread

  • 6 cups day-old sourdough bread cubes (about 1-inch pieces)

Meat

  • 1 lb good-quality pork or chicken sausage

Fresh Produce

  • 2 large leeks, white and light green parts sliced and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 crisp apples (such as Granny Smith or Honeycrisp), peeled and diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves

Liquids & Fats

  • 1 cup chicken or vegetable broth, warm
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Toast the Bread: Cut sourdough bread into 1-inch cubes and spread evenly on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 10-15 minutes until golden brown and crisp. This step prevents sogginess and adds texture.
  2. Cook the Sausage: In a large skillet over medium heat, brown the sausage until fully cooked and caramelized. Remove the sausage from the pan and set aside, leaving the rendered fat in the skillet to flavor the vegetables.
  3. Sauté Aromatics and Vegetables: Add butter and olive oil to the sausage fat. Sauté chopped leeks, celery, and onion gently for 7-8 minutes until softened and fragrant. Stir in diced apples last and cook just briefly to preserve their crunch.
  4. Combine Ingredients: In a large bowl, mix the toasted sourdough cubes, cooked sausage, and sautéed vegetables. Add fresh herbs—sage, thyme, and parsley. Gradually pour in warm broth, tossing to moisten without soaking the bread excessively. Season with salt and pepper to taste.
  5. Bake the Stuffing: Transfer the mixture to a buttered baking dish and cover loosely with foil. Bake at 350°F (175°C) for 30 minutes, then remove the foil and bake an additional 10-15 minutes until the top is crisp and golden brown.

Notes

  • Use day-old sourdough bread for optimal texture; if fresh, toast it until crisp before using.
  • Do not overcrowd the skillet when sautéing vegetables to avoid steaming—cook in batches if needed.
  • Add broth gradually to control moisture and keep the stuffing fluffy rather than soggy.
  • Keep ingredients roughly chopped to maintain good texture contrast.
  • Always use fresh herbs for the best flavor and vibrant aroma.

Nutrition

Find it online: https://amandafood.com/sourdough-stuffing-with-sausage-apples-and-leeks/