Sourdough Stuffing with Apples and Raisins

Sourdough Stuffing with Apples and Raisins

I have a friend who makes her stuffing with no meat, but ten or twenty varieties of bread. This sinfully delightful stuffing combines the best of all world with sourdough for oomph, apples for sweetness, and sausage for deep savory flavor.

Serves: 10-12
Prep time: 2 hours (40 minutes active)
Adapted from November 2009 Bon Appetit


  • Large sourdough loaf (Make sure this is as close to the real deal as possible. If you live in San Francisco – no problem. Otherwise, look for something artesianal. Inferior bread equals inferior stuffing.)
  • 2 pound maple breakfast sausage links
  • 2 large yellow onions
  • 4 stalks of celery
  • 6 granny smith apples (or for *extra* sweet stuffing, go for a red delicious or gala)
  • brown raisins
  • fresh sage
  • 2 cups broth (chicken or mushroom)
  • 3 eggs
  • olive oil


  1. Preheat the oven to 350.
  2. Cut the sourdough loaf into 3/4 inch thick slices.
  3. Tear each slice into roughly 3/4 cube-sized bits and spread on a baking sheet.
  4. Toast the bread bits for 20 minutes.
  5. Add two tablespoons of olive oil to a medium-large pan.
  6. Saute the sausage over medium heat, breaking into pieces with a spatula.
  7. Roughly chop the onions and finely chop the celery.
  8. When the sausage is cooked through, spoon it into a large mixing bowl.
  9. Add the onions and celery to the pan and saute until softened and golden. Add more olive oil if necessary and stir periodically to prevent from burning.
  10. Cube the apples.
  11. When the bread has toasted, add it to the mixing bowl with the sausage.
  12. When onions are softened and golden (12-15 minutes), add to bowl with sausage as well.
  13. Saute the apples until soft, about six minutes, and add to mixing bowl,
  14. Melt two tablespoons of butter over medium-low heat.
  15. Roughly chop the sage and add it to the melted butter.
  16. When the sage butter begins to bubble (less than a minute), remove from heat and add to mixing bowl, along with the raisins.
  17. In a smaller bowl, mix the broth with the eggs, until smooth.
  18. Mix the egg broth into the stuffing until coated.
  19. Butter a very large glass baking dish and full with stuffing.
  20. Bake stuffing for 50-60 minutes. When finished, the stuffing should be slightly crisp at the top (otherwise the bottom will not be cooked all the way through).
  21. Allow to stand before serving.
  22. Reheat for 5 minutes at 350 before serving if you need to make this dish in advance of dinner time.

Looking for more thanksgiving recipes? Check out the rest of the Thanksgiving Test Kitchen or our Holiday page for menus!