Apple, Pork & Sourdough Stuffing Bake

Apple, Pork & Sourdough Stuffing Bake

Yield: 4 servings | Prep: 20 mins | Bake: 40–45 mins at 375°F

Ingredients:

  • 5 cups cubed sourdough bread (1/2-inch cubes, dried out overnight or toasted)

  • 1/2 lb ground pork sausage (mild or sweet Italian)

  • 2 tbsp unsalted butter

  • 1 small yellow onion, finely diced

  • 2 ribs celery, finely diced

  • 1 Honeycrisp apple, peeled and small-diced

  • 2 cloves garlic, minced

  • 1 tbsp chopped fresh thyme leaves

  • 1 tbsp chopped fresh rosemary

  • 3/4 to 1 cup low-sodium chicken or turkey bone broth

  • 1 large egg, beaten

  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F. Butter your loaf pan. Place dried sourdough cubes in a large mixing bowl.

  2. In a skillet over medium-high heat, brown the pork sausage, breaking it into small pieces until fully cooked (5–7 minutes). Transfer sausage to the bowl with bread cubes using a slotted spoon.

  3. In the same skillet, melt butter over medium heat. Add onion, celery, and apple; cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary for 1 minute.

  4. Pour vegetable-apple mixture into the bread and sausage bowl. Season with a pinch of salt and black pepper; toss together.

  5. Whisk together 3/4 cup broth and the beaten egg. Pour over the stuffing mixture and toss well. (If it looks dry, add the remaining 1/4 cup broth—bread should be moist but not soggy).

  6. Pack the mixture tightly into the prepared loaf pan. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 to 20 minutes until the top is crisp and golden brown. Serve hot.