Step 1

Preheat the oven to 350°F. Butter a 9×13-inch casserole dish; set aside.

Step 2

Place sourdough cubes in single layers across 2 baking sheets. Bake for 10-15 minutes, stirring bread occasionally, until toasted, but not browned.

Step 3

Transfer toasted bread cubes into an extra-large bowl. Add cranberries and apples; set aside.

Step 4

Cook sausage in a large skillet over medium heat, using a spatula to break up the meat as it cooks. Add 1 ½ tablespoons sage, and cook for another minute.

Step 5

Use a large slotted spoon to transfer sausage from skillet to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra).

Step 6

Add shallots to the pan. Cook until translucent, about 3 minutes. Add pecans, herbs and remaining sage, and cook for 2 minutes, stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.

Step 7

Add wine to the skillet and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan. Add butter and chicken stock and bring mixture to a boil for 3 minutes, then remove from heat and pour over bread cubes in the bowl.

Step 8

Add beaten eggs to the bowl. Toss gently to combine, then transfer sourdough stuffing into the prepared baking dish.

Step 9

Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.