I have always loved the traditional stuffing for Thanksgiving. You know, the one with the little tiny stale bread cubes from the package that’s loaded with celery and baked until it tastes like Thanksgiving. It’s delicious. But a few years ago I started looking for some new recipes to upgrade my stuffing! I found this recipe on Pinterest and it changed stuffing for me forever. It is so so good! It still tastes like Thanksgiving, but it’s all fresh ingredients and upgraded flavors. I have modified it a bit over the years to make it a little more vegetarian/vegan friendly and simplified it a little bit!
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Apple Cranberry Stuffing
1 loaf sourdough bread
1 package of sausage ( I use a plant based sausage here!)
1 cup dried cranberries
1 medium apple, peeled and chopped
1 shallot (or about 1/2 cup diced)
1 cup chopped pecans
1 tbsp fresh sage
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 cup parsley
1 cup chardonnay wine (choose a buttery one!)
2 cups veggie broth
4 tbsp butter (or vegan butter)
2 eggs (or use an egg substitute)
Cube sourdough and toast in a 350 degree oven for 10 minutes, stirring half way.
Add bread cubes, apple, and cranberries to a large bowl and set aside.
Brown sausage. Scoop it out with a slotted spoon and add it to your large bowl with the bread. If you are using a plant based sausage you will need add just a little oil to your pan now!
Saute shallot for about 1-2 minutes. Add pecans and all herbs and saute for 2-3 minutes more.
Add wine to the pan and scrape up all of the bits that are stuck to the bottom. Let this cook for 2-3 minutes.
Add the broth and butter and let this cook for about 5 minutes.
Pour this mixture over the bread cubes. Let it sit to cool just a bit.
Add 2 eggs, lightly beaten, and stir to combine.
Bake in a baking dish for 40 minutes covered, then 15 minutes uncovered.
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