New England Sausage Stuffing

Serves 8-10


  • 16 cups sourdough bread cubes (about a 1½ loaves)
  • 1 stick unsalted butter
  • 2 cups diced onion
  • 1 cup diced celery (about 2 stalks)
  • 2 Granny Smith apples, diced
  • 2 tbsp chopped parsley
  • salt to taste
  • black pepper to taste
  • ¾ lb pork sausage (homemade or pre-made)
  • 2–3 cups chicken stock
  • 1 cup dried cranberries


  1. Preheat the oven to 350° (325° in convection oven)
  2. Place the bread cubes in a single layer on a pan and bake for 7 minutes
  3. In a large pan, melt  butter and add the onions, celery, apples, parsley, salt and pepper. Cook vegetables over medium heat until softened, about 10 minutes
  4. Transfer vegetables and bread cubes to a large bowl and set aside
  5. In the same pan, cook homemade (easy) or pre-made sausage over medium-high heat until browned and cooked through, about 10 minutes. Break up sausage with a fork while cooking
  6. Add sausage to stuffing mixture and combine, ensuring the breadcubes are evenly coated with butter and sausage drippings
  7. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9x12" baking dish
  8. Bake at 325° (300° in convection oven) until browned on top and hot in the middle about 30 minutes. Serve warm