San Francisco Sourdough Stuffing

Total Time
1 hr 33 min
30 min
1 hr 3 min
This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs.


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

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.


Want to get a head start on your Thanksgiving 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.

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