Sourdough Apple and Cranberry Stuffing


A fragrant and flavourful alternative to traditional stuffing. This side is the ultimate upgrade!

Makes: 8 servings
Cook time: 30 – 40 mins


  • 500 grams of stale sourdough bread, cubed
  • 1 tbsp olive or avocado oil
  • 1 tbsp chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 3 stalks celery, diced
  • Salt + pepper
  • 2 eggs
  • 2 cups chicken broth or stock
  • 70 mls Willy’s Apple Cider Vinegar
  • 2 pink lady apples, chopped
  • 50 grams dried cranberries
  • 50 grams chopped pecans


  1. To get stale sourdough bread, simply chop a fresh loaf into large cubes and leave on the counter uncovered over night the night before cooking.
  2. Preheat the oven to 175 degrees and get out a large baking dish.
  3. Heat a small frying pan over medium heat, add the oil, onion, garlic and celery. Sautee for 5 minutes or until soft.
  4. In a small bowl, whisk together eggs, chicken broth and vinegar.
  5. In a large bowl, add the bread, sautéed veggies, apples, cranberries and pecans. Add salt and pepper to taste.
  6. Pour the wet mixture over the dry and mix until the stuffing is thoroughly moist.
  7. Lay in one single layer in the baking dish and bake for 20-25 minutes until its golden brown on top!
Sourdough apple and cranberry stuffing recipe