How To Make Sourdough Stuffing With Sausage, Apples, Cranberries, And Pot

    This recipe is part of our Danksgiving party menu.

    Sourdough Stuffing With Sausage, Apples, Cranberries, And Pot

    Serves 10


    5 1/4 cups day-old sourdough bread, cubed

    1 pound sage pork sausage

    1 cup chopped onion

    3/4 cup chopped celery

    2 1/2 teaspoons dried sage*

    1 1/2 teaspoons dried rosemary*

    1/2 teaspoon dried thyme*

    1 Granny Smith apple, cored and chopped

    3/4 cup dried cranberries

    1/3 cup minced fresh parsley

    1 cooked turkey liver, finely chopped (optional)

    1 3/4 cup Turkey Stock (can substitute store-bought chicken stock)

    4 tablespoons Cannabis Butter, melted (click for recipe)

    *substitute fresh herbs, if available, but you'll need to increase amounts to adjust

    Special equipment:

    Large baking sheet

    Large skillet

    Large bowl

    Large casserole dish (13 x 9 x 2 works well)


    1. Preheat oven to 350°F

    2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes or until evenly toasted. Transfer cubes to a large bowl.

    3. In a large skillet, brown the sausage and onions over medium heat, breaking up any lumps.

    4. Add celery, sage, rosemary and thyme to pan; continue cooking for a few minutes to blend flavors

    5. Pour sausage mixture over bread in the bowl. Mix in chopped apples, dried cranberries, parsley, and liver.

    6. Put stuffing mixture into a lightly oiled casserole dish.

    7. Drizzle with turkey stock and melted butter.

    8. Bake at 350°F for 40 minutes, covered; then 15 minutes uncovered. Serve.

    Click here to make Cannabis-Infused Butter used in this recipe.

    This recipe is part of our Danksgiving menu. See the full menu here.