Artesano™ Stuffing Recipe

Double the bread means double the delicious, especially with Sara Lee® Butter Bread, White Made with Whole Grains Bread, Artesano™ Potato Bread or Artesano™ Golden Wheat Bread!

30+ Minutes


  • 8 cups Sara Lee® Artesano™ Golden Wheat Bread, Sara Lee® Artesano™ Potato Bread, Sara Lee® Butter Bread, or Sara Lee® White Made with Whole Grains Bread, cubed
  • 1½ pounds ground pork sausage
  • 1½ cups yellow onion, chopped
  • 1½ cups carrot, chopped
  • 1¼ cups celery, chopped
  • 3 tablespoons sage leaves, chopped
  • 2 tablespoons rosemary leaves, chopped
  • 2½ teaspoons thyme leaves
  • 1 large Honeycrisp apple, cored and chopped
  • 1 large Granny Smith apple, cored and chopped
  • 1¼ cups dried cranberries
  • ½ cup parsley, minced
  • ¾ cup chicken stock
  • ¾ cup Chardonnay (or dry white wine)
  • 6 tablespoons unsalted butter, melted


  1. 1. Preheat oven to 350º F. Spread bread in a single layer on a baking sheet and bake until lightly toasted (approximately 15-20 minutes). Remove and set aside.
  2. 2. In a skillet over medium heat combine sausage, onions, carrots, celery, sage, rosemary and thyme. Cook until sausage is evenly browned (approximately 5-10 minutes) and remove from heat. Let mixture cool and place in a large bowl.
  3. 3. Stir in bread cubes, apples, cranberries, parsley, stock, wine and melted butter. Mix until well combined.
  4. 4. Lightly grease a 9-by-13-inch casserole dish with butter and place stuffing mixture into the baking dish. Bake until top is browned (approximately 45 minutes).