Sourdough Stuffing with Apples, Gouda, and Prosciutto

Nothing says Thanksgiving like stuffing, and this sourdough stuffing with apples, gouda, and prosciutto is my idea of the perfect stuffing.

Sourdough Stuffing

Happy Thanksgiving, everyone! I am so excited the day is finally here, and I hope you are, too.

After a very fun, long night of hosting just about 45 people for Friendsgiving, I am taking some time to relax and write this morning before the whole family wakes up. I’m sipping tea and finalizing my Thanksgiving menu, and then it’s time to get everything going!!

We’ll be doing pumpkin pancakes for a late breakfast, but the dish I’m looking forward to most tonight? This sourdough stuffing. It is seriously so good and (in my opinion) the best thing to come out of my kitchen this entire year. That’s because I love all things bread-y and cheese-y, and this is just that.

…thick sourdough bread, sweet honey caramelized apples, melt-in-your-mouth gouda cheese, lots of herbs, lots of butter, and a few slices of salty prosciutto to take it over the top…


I hope this becomes your go-to stuffing all season long! It will definitely be appearing on my Christmas table as well. Enjoy!


Sourdough Stuffing with Apples, Gouda, and Prosciutto

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the most delicious, hearty sourdough stuffing with caramelized apples, gouda cheese, and salty prosciutto

serves: 12

  • Author: Kayla Howey


  • 2 ½ lbs fresh sourdough bread, cubed
  • olive oil, as needed
  • kosher salt, as needed
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 leeks, thinly sliced
  • 2 large sprigs of thyme
  • 1 tbsp fresh, chopped rosemary
  • 4 tbsp + 2 tbsp butter
  • 2 apples, thinly sliced
  • ¼ cup honey
  • 4 eggs
  • 4 cups chicken (or turkey) stock
  • 8 oz gouda cheese, shredded
  • 2 oz thinly sliced prosciutto


1. Preheat the oven to 350F. Spread the cubed bread out onto two sheet pans so that all the bread is in an even layer. Drizzle a generous amount of olive oil over top and toss the bread to coat. Season with a pinch of salt. Toast the bread for 15 minutes. Let cool slightly.

2. Meanwhile, heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. Add the onions, celery, leeks, and sprigs of thyme. Season with a pinch of salt. Let sauté until tender and caramelized, about 6-8 minutes. Stir in the chopped rosemary and 4 tablespoons of butter. Let the butter melt. Turn off the heat and remove the thyme sprigs. Set aside.

3. Heat another large sauté pan over medium heat. Add the remaining two tablespoons of butter and let melt. Add the apples and cook until caramelized, about 5-6 minutes. Add the honey, a splash of water, and a pinch of salt. Let the mixture come to a bubble. Simmer for 1 minute or so until slightly thickened. Turn off the heat and set aside.

4. Meanwhile, beat the eggs in a very large bowl. Whisk in the chicken stock. Add the toasted bread cubes to the bowl, making sure as much bread as possible is submerged in the liquid. Let sit for 5 minutes. Gently mix the bread so that the cubes on top are now submerged in the liquid. Let sit another 5 minutes so that the bread absorbs most of the liquid.

5. Fold the onion mixture and the ¾ of the apple mixture into the soaked bread, trying to keep the bread cubes slightly intact. Transfer the bread mixture to a deep, 9×13” buttered baking dish.

6. Top the stuffing with the shredded gouda cheese and remaining apple mixture (with all the honey included). Distribute the prosciutto across the top, tucking each slice into the bread.

7. Bake the stuffing uncovered at 350F for 45 minutes, or until golden brown and cooked through.

Sourdough Stuffing

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