Photo of San Francisco sourdough stuffing by WW

San Francisco sourdough stuffing

SmartPoints® value per serving
Total Time
1 hr 33 min
30 min
1 hr 3 min
Looking for something new, yet traditional to serve this holiday season? This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. Get a head start on your Thanksgiving cooking by toasting the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance. The short 30 minute prep time means your hands are free to work on the rest of the meal while the stuffing bakes. This stuffing also makes a great take-along dish for holiday potluck meals with friends and family. The baked stuffing will stay warm in an insulated casserole tote leaving the hosts oven free for other dishes.


Sourdough bread

1 pound(s), cut in 1/2-inch cubes (about 7 cups)

Uncooked turkey sausage(s)

8 oz, Italian-style (removed from casings)

Light butter

2 Tbsp, divided

Uncooked onion(s)

2½ cup(s), chopped

Uncooked celery

1½ cup(s), chopped

Sweetened dried fig(s)

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

Chopped pecans

½ cup(s), toasted

Dried cranberries


Fresh thyme

3 Tbsp, fresh, chopped

Fresh sage

3 Tbsp, chopped

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Reduced-sodium chicken broth

1 cup(s)

Fresh parsley

cup(s), fresh, chopped

Cooking spray

1 spray(s)


  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.