Sourdough bread, sage sausage, granny smith apples, dried cranberries and plenty of fresh herbs combine to make a truly awesome stuffing. This is how it starts. Sourdough bread, cut into 3/4″-1″ cubes and then toasted in the oven. Now the bread is waiting in a bowl with a loose cover for the next day or so.
I’m starting mine now and I’ll have it to show you on Monday. Here is the link to the recipe for Sausage, Cranberry and Apple Sourdough Stuffing. Why now? Because I’m weird like that and I want to share it with you. And honestly? I feel like eating it now. I have turkey broth left from the turkey I made earlier this week. And I don’t think there is a better use for the rest of the broth than this stuffing. Yes, I roasted a turkey the week before Thanksgiving, just so that I could make my son his favorite Creamy Turkey Soup. He was in heaven last night!