Photo of Sourdough stuffing by WW

Sourdough stuffing

PersonalPoints™ per serving
Total Time
1 hr 33 min
30 min
1 hr 3 min
Tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. to Substitute any dried fruit for the dried figs and cranberries.


Sourdough bread

16 oz, cut in 1/2-inch cubes (about 7 cups)

Uncooked turkey sausage(s)

8 oz, Italian-style (removed from casings)

Light butter

2 tbsp(s), divided

Uncooked onion(s)

2½ cup(s), chopped

Uncooked celery

1½ cup(s), chopped

Dried fig(s)

3 oz, finely chopped (about 3/4 cup)

Chopped pecans

½ cup(s), toasted

Dried cranberries

cup(s), fresh, chopped

Fresh thyme

3 tbsp(s), chopped

Raw sage

½ oz, chopped

Table salt

½ tsp(s)

Black pepper

½ pinch, freshly ground

Reduced-sodium chicken broth

1 cup(s)

Fresh parsley

cup(s), fresh, chopped


  1. Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.
  2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.
  3. Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.
  4. Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving.


Want to get a head start on your holiday cooking? You can toast the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance.