Photo of Apple-raisin sourdough stuffing by WW

Apple-raisin sourdough stuffing

Total Time
1 hr 5 min
20 min
45 min
This fruity stuffing is destined to become a Thanksgiving favorite. It's also one of the best ways to use up leftover, stale sourdough bread. But don't just save it for the holidays; you can definitely pair it with roasted turkey or chicken any time of year. It features a simple mixture of fresh apples (this is great to make after a trip to the orchard), dried raisins or cranberries, celery, onion, chicken seasoning, and canned chicken broth, many of which you may already have in your fridge or pantry. It's a special side that can be a part of any dinner party celebration.


Cooking spray

1 spray(s)

Sourdough bread

9 slice(s), medium, stale

Fresh apple(s)

3 large, Granny Smith, peeled and coarsely chopped


¾ cup(s), or dried cranberries

Uncooked celery

4 rib(s), medium, finely chopped

Uncooked onion(s)

1 small, finely chopped

Chicken seasoning

2 tsp

Canned chicken broth

1 cup(s)


  1. Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
  2. Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
  3. Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
  4. Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.