Sage, Sausage and Apple Dressing

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 16 -ounce bag stuffing cubes
  • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
  • 1 pound fresh sage sausage, casing removed
  • 1 medium onion, chopped
  • 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
  • 1 to 2 ribs celery with leaves, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup walnut pieces, toasted (See Note)
  • 2 eggs, beaten
Directions
Watch how to make this recipe

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Tips: Put the dressing in the oven during the last hour of cooking the turkey

Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.


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4.9 161
Great, traditionally flavored stuffing. Loved the addition of the walnuts. My stuffing (made as directed) was VERY mushy in the middle. I took off the top layer and put it in a different bowl and popped the mushy part into the oven for about 15 extra minutes. Perfect. Next time I'll put it into two separate baking dishes, as I like my stuffing on the drier side. item not reviewed by moderator and published
Best ever! Was a big hit! I added Crasins. Love the walnuts in it! I also used turkey stock, instead of chicken stock. All of my guests raved about the stuffing this year! item not reviewed by moderator and published
Like many of the other reviewers I make this stuffing every year. It always comes out perfectly and it tastes amazing with the turkey, cranberries, and mashed potatoes. I always leave out the nuts (allergies) and celery and it's still amazing. item not reviewed by moderator and published
This has been my go to recipe the last 5 years ... When I talk about trying something new my family goes bizerk ! However this year I will replace the nuts with chestnuts ! item not reviewed by moderator and published
Great recipe! I cut up Italian loaf (Ciabatta I think) into 1/2 inch cubes. Let them dry out overnight on a sheet pan. I did put them in a 350 degree oven the next day (about 10 min) just to toast them a little bit more since some pieces were still too squishy. Used Jimmy Dean brand sage sausage since that's all I could find. Omitted the nuts (no one missed them). Definitely will use this each year. item not reviewed by moderator and published
Love this recipe! Basically, this is the same as my mom's stuffing recipe, the one I have scribbled in her handwriting. There were no directions or amounts. All I know is nobody's was as good as hers:). I figured maybe I could just back into a recipe with 2 onions and 6 stalks of celery bread cubes and pork sausage, and this is it. To serve 16-20 just double everything except eggs. Add some chopped fresh thyme, rosemary, and sage and a little bells seasoning. Apples are best peeled, cored, and chopped small. Golden delish apples seem like a better choice. Tried them all with and without peels. I preferred no peels. If any of you are wondering why your stuffing turned out an ugly shade of grey, it's probably because you added dry cranberries. Tastes great, but looks awful. I've done chopped dried apricots, which were good and looked much better. The toasted nuts are a nice addition. Hope this helps someone. ; item not reviewed by moderator and published
I'm going to make this again this thanksgiving, but changing it up a bit....chopped roasted chestnuts in place of walnuts and throwing some wild mushrooms in it too. I think they will both marry nicely with the sausage and apple flavors. I'm sure it will be a family favorite! item not reviewed by moderator and published
I followed the recipe exactly for last year's Thanksgiving, and I'm back again to make it this year! Excellent recipe, and a big hit with the men in my family (according to my husband, it's not real food unless it has meat in it). item not reviewed by moderator and published
This recipe is excellent. My family and friends rave about it. I do change it up a bit. I use bread that I cube rather than the packaged bread cubes. I season the cubes with Bell's Seasoning. Since the bread isn't dried it doesn't require as much chicken broth. I only add 1/2 the broth to the veggie mix. Then when mixing everything together I can tell if it needs more or not. item not reviewed by moderator and published
Great stuffing recipe, I use a spicy sausage, sage, and omit the walnuts. Will be making again this year!!! item not reviewed by moderator and published
I have not really liked dressing since I was a kid: until this Thanksgiving! Thank you for this easy, very tasty dressing recipe that reminds me alot of what my grandmother used to make. My husband was not sure about putting the apples in, but I did and it was wonderful. A very subtle sweetness in the backround. Also, thanks for the tip of you can make it the night before cooking. I wanted to do that, but was afraid it would get to soggy and wouldn't cook right. item not reviewed by moderator and published
Really solid dressing recipe. I used a homemade onion walnut bread, so I think that the type of bread you use matters here. Using homemade stock also added a lot to the flavor profile. Finally, we used bratwurst from our local farm which is really the secret ingredient to make this dressing so fantastic. item not reviewed by moderator and published
This is one of the best stuffing ever! Some things to try. I used about 2 1/2 cups stock and 1/2 cream to moisten the bread cubes. The cream adds a little butterfat and richness to the dish. Also used toasted pecans. I have made this many times and found that cornbread cubes work just as well as regular cubes. Give it a try. item not reviewed by moderator and published
Hi again. I'm not sure of the reason my original post has been dicarded from this page. I absolutely love this recipe, been using it for years (minus the nuts. I only asked if someone did the prep the day before. "It is a fantastic recipe", works every time! Thanks again AMurphy. All have a great Thanksgiving!!! UPDATE... Thanks to Amurphy and Blondamb, I decided to take a chance and make this tonight, without baking it til tomorrow, and pleased to report that hubby and I ate quite a bit of it tonight when mixing it all together, raw egg in there and all. We feel fine! Just couldn't wait til tomorrow to dig in. Gonna bake it with the birdie in the morning. I usually make a double batch, but only use 2 eggs for a dbl batch, and leave out the nuts. I even got more creative this year and threw in a handful of Craisins! Yum!!!! item not reviewed by moderator and published
I make this every year for Thanksgiving (I leave out the nuts, everyone loves it…and its very simple to make. Usually make the day before and bake the day of, never had a problem, hopefully that answers others questions!! Enjoy!! item not reviewed by moderator and published
I love,love,love this stuffing. I have made it the past five years and I always can't wait to eat it myself. I'm going to have to make it more throughout the year not just for thanksgiving. The recipe is delicious as is but there is room for modifications if needed. I always leave out celery, which I just don't like, or the nuts due to other people's allergies. I always add the apples, it's just not right without them. The apple flavor is very subtle but necessary. The recipe is quite easy to make and will earn you many compliments. This year I'm going to make individual muffins out of it, wish me luck. item not reviewed by moderator and published
Rosie - I made it the night before with no problem. Still delish....no one got sick. Letting casseroles sit overnight in the fridge after adding eggs is no problem. item not reviewed by moderator and published
I love this recipe! I didn't think that I would like using the apples but the mix of the sage sausage and the apples is what brings the flavors together. I did make a couple minor adjustments but I think that the recipe would be just as good if I had followed it as it's written. It's an easy recipe and I'm a novice cook. Here's what I changed: I elected not to add the sausage and pan drippings to the bread crumbs right after I cooked the sausage. Instead, I put the cooked sausage and drippings in a separate bowl. I added it during the last steps of pouring the vegetable mixture over the stuffing. I was thinking that the stuffing might be too soggy if I did it in the earlier step. The only other adjustment was that I added seasoning ; 2 1/2 t dried sage, 1 1/2 t dried rosemary, 1/2 t thyme, and 1/2 t poultry seasoning. You may not want to add the dried sage or not as much if you used the sage sausage. Good luck!! item not reviewed by moderator and published
The ONLY recipe i ever use! Greate hit with family! item not reviewed by moderator and published
Very good-kids were on college break-thought I'd make a nice turkey dinner-used Alton's turkey recipe and this for the stuffing. Instead of stuffing cubes-bought day old long loaf of French bread and cut that up into cubes. Also used pecans instead of walnuts. Baked it the last hour the turkey was cooking-broiled it at the end-came out delicious! item not reviewed by moderator and published
Made this for Thanksgiving and it was so delicious! The recipe doubled nicely and we enjoyed leftovers for days. I thought the apples would be more prominent, but the apple flavor is subtle and delicate. I've tried other stuffing recipes searching for this classic sage flavor and nice texture with no luck until now. This one's a keeper! Oh, we used homemade croutons made from cubed and toasted Panera bread. The bread had a slight cheese flavor (asiago? which was really pleasant. I can't imagine this stuffing would be as good if made from bread with less character than this -- worth the extra work, in my opinion. item not reviewed by moderator and published
I use pecans in this instead of almonds due to an allergy in the family...honestly think it comes out better! We're cooking this tonight for Christmas Day dinner, it's definitely a recipe that can be pre-cooked. As one previous reviewer said, we're always asked "Are you making THAT stuffing?" item not reviewed by moderator and published
We cook this every year whether we're hosting Thanksgiving or bringing. "Are you making that stuffing?" Yes indeed we are. item not reviewed by moderator and published
Amazingly delicious! Easy to prepare - the only recipe I'll ever use! item not reviewed by moderator and published
This was simple and great. item not reviewed by moderator and published
The best stuffing ever! I used the Pepperidge Farm herb stuffing (not cubed and otherwide followed the recipe extactly. Awesome! item not reviewed by moderator and published
I made this today. I thought it was good. I'm not a big sage fan, But, my husband and son loved it. So, I must go with the masses and give it 5 stars. Great job on such an easy dressing. Will make this again. item not reviewed by moderator and published
Made this stuffing recipe for this Thanksgiving (which we celebrated early and also last year. Last year's version was very good but this year's stuffing was even better and got rave reviews from all of our family. I made a couple of changes from last year. I used a 14 oz. bag of Pepperidge Farm herb seasoned stuffing (crumbled, not cubed and instead of adding the turkey drippings/broth at the end, I used a couple of tbsp. of butter on top. I used golden delicious apples and did not add walnuts since not everyone likes them. It was very moist and flavorful. Definitely worth the little bit of extra effort. item not reviewed by moderator and published
I have used this recipe about 5 years and it is the absolute best stuffing! Don't be scared of the long list of ingredients and steps, it is actually very easy to prepare. It is asked for each year, Christmas and Thanksgiving. I stay true to the recipe without modifications, the exception will be this year as I use a vegetarian broth and sausage as a substitute for the sage sausage. item not reviewed by moderator and published
Delish! This is my favorite stuffing, everyone loved it! I added a little cooking sherry when adding the broth & it was wonderful I can't wait to make it again this year!! item not reviewed by moderator and published
This is an awesome dressing alternative to making cornbread dressing from scratch. I LOVE sage, so this was right up my alley. I used boxes of stove top when bread crumbs are scarce. item not reviewed by moderator and published
I've made this side for Thanksgiving 3 years in a row. From the beginning, I have substituted dried/staled/toasted bread cubes for the stuffing mix. Sourdough does NOT work; the flavor overwhelms the dressing. French works very well. (If you like mushier dressings, stick with the stuffing-mix the recipe recommends. If you like a chunkier dressing in which you can taste each ingredient, drying your own bread may be for you.) We LOVE this recipe! In fact, my boyfriend likes it so much that I keep hinting that maybe we might want to try something new, but he won't hear of it! The combo of sage sausage-apple-walnut is addictive! If I want to eat this recipe for the rest of my life, I just need to get some bacon or pancetta mixed in, and he'll NEVER let me try another dressing! item not reviewed by moderator and published
I got multiple "Best stuffing I've ever had," and "This is my favorite dish this Thanksgiving," compliments when I made this. I skipped the celery and substituted toasted pecans for walnuts. I also added some fresh rosemary, sage and thyme when I sauteed the sausage and veggies. Delicious! item not reviewed by moderator and published
I actually think that I liked this recipe better the following days, but it was still very good on thanksgiving. The only change that I am going to make in the future is leaving out the nuts..I don't like crunchy in my stuffing. I can't wait to make this again! item not reviewed by moderator and published
Absolutely phenomenal! First time for me - I made the night before (the lid to the casserole dish didn't have a tight fit so I wrapped some plastic wrap to keep an air-tight seal) and will do it again as the dressing was moist and continues to be a few days after:-) I pretty much stuck to the recipe except I added some chantrelles, used Beckman's Artisan breadcrumbs (mix of different breads) and added a touch of black truffle oil. This definitely won't be the last time I make it and I may add some golden raisins next time!! item not reviewed by moderator and published
I made this stuffing for the first Thanksgiving I hosted, and it was fabulous...I didn't add the walnuts due to nut allergies in the family, but followed the recipe for the rest and it turned out great!!!! I will for sure make this every year:) item not reviewed by moderator and published
I have been making this dressing since 2006. Every year I tweek it a little. I use a loaf of dense white bread instead of stuffing cubes. I added toasted pecans, dried cranberries and mushrooms this year. It is a good basic recipe you can play around with. Love it! item not reviewed by moderator and published
Best Stuffing Ever !! A family favorite!!! item not reviewed by moderator and published
Does anyone know if you can make this a day ahead? item not reviewed by moderator and published
Easy and a huge hit with people who told me they don't like stuffing. I thought the amount of apples might be too much but it cooked down and added a nic flavor but wasn't sweet. item not reviewed by moderator and published
This is pretty much the best stuffing I have ever had in my life. I've made it many times now and have not met one person who hasn't loved it. I recently had a mock Thanksgiving and it was the first dish to go! item not reviewed by moderator and published
I've been making this stuffing since I discovered it in 2008. I omit the walnuts. This is the BEST stuffing, ever! Every person I have served this dish to has loved it! item not reviewed by moderator and published
I've been making this stuffing every Thanksgiving since 2006 - it's the easiest and the tastiest (I do add some dried cranberries and chopped fresh sage sauteed w/the onions, since I can't find "sage sausage". Definately use low-sodium broth and golden delicious apples finely chopped. Delicious! item not reviewed by moderator and published
My husband never wants me to make any other type of stuffing now! This was terrific! :-) item not reviewed by moderator and published
Got a TON of compliments and there were no leftovers!!! Absolutely delicious! item not reviewed by moderator and published
This was so flavorful and we recived a great response from our guest at xmass dinner. We will make this again! HINT - Sage saguage is over the by breakfast saugage (jimmy dean, bacon area at least in publix) item not reviewed by moderator and published
I love this dressing. I'm not a big dressing fan but this is the best I've ever had. I personally like it better when the apples are chopped on the small side. item not reviewed by moderator and published
This was truly the best stuffing I have ever made. Simple ingredients but the flavor of them together was perfect. I will only use this recipe in the future. item not reviewed by moderator and published
Have made this for a couple years now and it's become a hit with our guests. item not reviewed by moderator and published
I usually don't eat stuffing. But this was fabulous!!! I made the entire recipe for just my husband and I on Thanksgiving. We finished the stuffing before anything else. Great for breakfast the morning after with eggs too. We are making it again for Christmas and every holiday for the rest of our lives! item not reviewed by moderator and published
This was a first Thanksgiving for my husband and I. I was nervous about making stuffing. It's always either dry or sloppy. I have to say this is the absolute best stuffing ever. I followed the recipe except for the walnuts. I used water chestnuts. It was a hit! everyone raved over it and requested it again for Christmas. item not reviewed by moderator and published
I tried this for Thanksgiving this year just to throw something new out there and it was a HUGE hit! It was the first leftover gone on Friday MORNING!. I followed the recipe fairly close with the exception of the eggs. I just added a bit more pan drippings to ensure it was moist enough and it was awesome! My husband has requested it with dinner tonight! item not reviewed by moderator and published
The only thing I did was, I didn't add the apples and walnuts. I added about a pint of sliced mushrooms instead and WOW! item not reviewed by moderator and published
This stuffing recipe is great. The stuffing was very moist as if it had been cooked in the turkey. I will definitely make this again. I was surprised that I found the sage sausage at a regular grocery store. Jimmy Dean sells sage sausage seasonally. item not reviewed by moderator and published
IT WAS A WELCOME CHANGE TO SAME OLD DRESSING AND STUFFING AND EVERYONE LIKED IT. WORTH A TRY!!! item not reviewed by moderator and published
This was the best stuffing recipe I've tried and it is now my only recipe. I did a few slight deviations due to what I had. I used 3/4 lb. breakfast sausage instead of sage sausage. I just finely chopped fresh sage and added it to both the cooking meat and veggies (probably 2- 3 tbs. total). I omitted the walnuts, because I just plain forgot them. Everyone, children included, loved this dish. It will be on our table again for Christmas. item not reviewed by moderator and published
This was superb! Moist & delicious and a great balance of flavors. The perfect stuffing recipe that I will use every year from now on! item not reviewed by moderator and published
This was sooo good. I couldn't find sage sausage so, I used mild Italian sausage instead which had fennel in it, and it worked really well in this stuffing. Everyone loved it. Will definetly make again. item not reviewed by moderator and published
Three years ago I found this recipe and thought it might be a good twist to my stuffing. It was a complete success. I have made it every year after and it has become a tradition in our family. I hope to pass this recipe to my kids and their kids....and so on.... Thank you...... Try this recipe you will not be disappointed. item not reviewed by moderator and published
This is the best stuffing recipe ever! I made it separately - did not stuff the turkey with it - and it turned out moist and delicious! The only thing I added was some raisins. The family loved it!!! item not reviewed by moderator and published
Everyone enjoyed this very much except my 8 year old (said she doesn't like cooked apples). I will definitely keep this recipe bookmarked. item not reviewed by moderator and published
We made this for a Thanksgiving "dress rehearsal" potluck party from the recipe "as-is" (no substitutions) and it turned out GREAT! Our guests ate every last morsel! We made the dressing, cooked it for 30 minutes out of the recommended 60 (since it has an egg and I was reluctant to put raw egg inside the turkey), allowed it to cool, then stuffed a 17 lb bird. We cooked the bird by covering it with butter-soaked cheesecloth until the internal temperature of the stuffing and bird were above 175 (here, about 4 hours). Only 1/2 the stuffing fit inside the turkey so we cooked the leftover half the final 30 minutes and served it on the side. I tried bites of both (stand-alone cooking and inside the turkey) and I think I would rate the inside-the bird version 6 stars if that was possible (stand alone would still earn 5 stars)! item not reviewed by moderator and published
Has anyone tried this recipe baking actually inside the bird? thanks item not reviewed by moderator and published
This stuffing is simply AMAZING. We make it every year the night before Thanksgiving, and then pop it in the oven to warm while the turkey is resting. I don't even like sage sausage, but in this recipe it is delicious! The apples and nuts make this stuffing stand out from other recipes and provide a great crunch. DEFINITELY this for the holidays! item not reviewed by moderator and published
I served this for Thanksgiving a number of years ago without having tried it first. Not having a 3-quart casserole, I used a 2-quart and a 1-quart. The 2-quarts went like wildfire. I held the 1-quart back for personal leftovers. I fix this every year for a Christmas Eve open house and it disappears every year. One friend, who is a vegetarian, always takes some and declares it's the only meat she eats all year. item not reviewed by moderator and published
However, I only have one oven which will be filled with the turkey. Can I make it the day before and bake for 40 minutes and then heat for 20 minutes after the turkey comes out? item not reviewed by moderator and published
I have a family of skeptics they dont like alot of new things well i fixed this the other day with some baked pork chops and now i keep getting asked when am I going to fix it again...it was very good just did a few changes and wanted to pass them on first of all I used Jimmy Dean Sage breakfast sausage added a little more ground sage to it didnt bake it for 60 mins baked for 35 then drizzled the butter on top and baked for another 10 dressing was very moist and very good (the reason for the short baking time i had 2 grown men asking me "Is it done yet?" lol) but all turned out well very good recipie will use again and not just for Thanksgiving... item not reviewed by moderator and published
This dressing is awesome. I'm very picky about dressing / stuffing, but given the reviews I thought I would give this a try. The balance of sweet, savory, and textures are perfect. item not reviewed by moderator and published
I will never try another dressing for Turkey Day! Everyone LOVES this one! Thanks Food Network! item not reviewed by moderator and published
I first printed this recipe in 2002 and have used it over and over. Fabulous, simple and everyone loves it. I've always made it like rachel ray, in indivdual muffins - cooks faster and easy to serve! item not reviewed by moderator and published
This stuffing was easy, delicious, and just different enough to make an old classic a little more interesting, without being TOO different! Wonderful! item not reviewed by moderator and published
I have made numerous disastrous attempts at Dressing. I was about to give up. I was starting to accept that dressing was just something that only my grandmother, aunt, and mother can make.I I made one last attempt with this recipe. What a success! I ended up using regular italian sausage and adding sage, and used honeycrisp apples (that's all I had), and pecans instead of walnuts. Even with all these substitutions, it was so good. Now I can actually serve a Thanksgiving meal! item not reviewed by moderator and published
We love this recipe. We use pecans, fresh french bread dried and cubed for the dressing and a little less celery just for our personal taste. item not reviewed by moderator and published
I have made this dressing for three years now, and I get the best compliments! I have been asked for the recipe more times than I can count and I have the page bookmarked so I can print it out for others. I have seen people who have sworn by a 20 year family recipe try this and dump the old family one for this one - it's truly delicious and so easy to make! item not reviewed by moderator and published
This was an amazing dressing recipe. It was moist and flavorful and wonderful. Everyone loved it and asked for seconds. It was even better the next day as leftovers. This will become a Thanksgiving staple for my family. item not reviewed by moderator and published
I was the host for our Bunko Christmas dinner. Let me tell you this was the boom. I made a roasted turkey with giblet dressing and made this one as an extra side dish. I did make some changes. I could not find sage sauage anywhere. So I used Johnsvilles Maple and Brown Sugar breakfast links. I added about 1 tsp. of frest chopped sage to the sauage just before the sauage was done cooking. It had the great taste of sage and just the right amount of sweetness from the sauage. I used one can of chicken broth (14 oz) and 1 cup of turkey stock. I used turkey gravy the last 10 minutes of cooking on top. ( I always make stock out of the neck of the turkey , that way I have it on hand). Thanks to all the reviews, because with them I don't think I would of tried this out. item not reviewed by moderator and published
I made this recipe for thanksgiving...only I substituted cornbread for the bread cubes. And it was delicious. Everyone loved it and the contrast of the sweetness of the cornbread with the sausage was "out of this world". The sage and spices and apple and all the flavors put together is phenomenal. A personal chef and close friend of ours could not believe I made it, and said it was one of the best stuffings he had ever tasted!!! Music to my ears! item not reviewed by moderator and published
Just wanted to add a note that I made this without eggs due to an allergy, and my whole family loved it!! They didn't even notice that I left out what most would consider to be an important ingredient. I would definitely recommend it if you happen to have a similar allergy or find yourself without eggs in the fridge :) item not reviewed by moderator and published
Made this again this year, everyone loves it. Makes lots of leftovers! This year I used cornbread stuffing cubes - wonderful. Can't go wrong. Don't worry about the "sage sausage", if you really want the extra sage flavor just add more chopped fresh sage. item not reviewed by moderator and published
Wow, what a hit this recipe was with my family. The only change I made was to delete the nuts (family member with food allergy), and I threw in some dried cranberries. This recipe is definitely a keeper item not reviewed by moderator and published
This was a big hit with my family. I used Pepperidge Farms herb stuffing bread cubes. Next time I make it I will add more fresh chopped parsley and I may even add another pound of the sausage as I noticed folks picking out the sausage chunks to eat! It was easy to make, perfectly moist and will definitely be made again next year. item not reviewed by moderator and published
You can not go wrong making this dish. My family fell in love with this recipe and every year it sits besides the turkey. I am sure you will enjoy it too. item not reviewed by moderator and published
If you are going to take the time to prepare this recipe, then DON'T use "stuffing cubes!" Cube about 5 cups of quality sandwich bread (white & wheat) and toast the cubes in the oven on a baking sheet about 5-7 minutes @ 350. Add to the flavor by adding 2 1/2 teaspoons dried sage + 1 1/2 teaspoons dried rosemary + 1/2 teaspoon dried thyme. OR use fresh herbs and double the quantities. Finally, add 3/4 cup dried cranberries (crasins). For more info, go on google and type "Awesome Sausage, Apple and Cranberry Stuffing" and click on the allrecipes link. It's much more flavorful than this food network recipe. item not reviewed by moderator and published
We hosted Thanksgiving for our family for the first time last year and we made this stuffing. I am ALREADY getting requests for it again this year. It was very tasty. The only change we made was we did not use chicken broth, we used water. We found the sodium in the bread crumbs plus the broth would be overwhelming. It turned out perfectly with the water instead of broth. item not reviewed by moderator and published
I made this at Thanksgiving and it was such a hit, I've made it as a stand-alone dinner since. I like stuffing more than turkey so this was really one of my favorites of all time. item not reviewed by moderator and published
I made this for my first Thanksgiving dinner and it was a big hit! I threw some craisens in there also. This recipe is definately a keeper. item not reviewed by moderator and published
I made this for Thanksgiving this year, and I have to say I think it is the best dressing I have ever made. It was a hit! There were no leftovers. It was very good! item not reviewed by moderator and published
This was a hit at my Thanksgiving dinner. This recipe is one I will keep in my recipe box. item not reviewed by moderator and published
This was easy and delicious. Everyone wanted to know who made the stuffing. I did not use the walnuts. item not reviewed by moderator and published
I had such high hopes for this recipe. I wanted to try something a little different this thanksgiving dinner and this recipe sounded so good. It was somewhat dry (possibly since not cooked in the turkey) and most did not like the sausage flavor. I did like the use of the walnuts. Overall I think it is an okay dish, but after this experience this thanksgiving, my personal opinion is that most of my family looked forward to their cherished favorites that I prepare every year. So fix your loved ones what they wait for all year long and build more happy memories. item not reviewed by moderator and published
Best stuffing ever. I took this to two different Thanksgiving dinners and it was a hit. I will use this recipe every year. item not reviewed by moderator and published
Great recipe and easy to prepare. Well liked by everybody. Makes a lot of stuffing and could easily feed eight to ten people. The walnuts and apples made it stand out from other stuffing recipes. item not reviewed by moderator and published
We have made this for 40 years+ with a few additions: Cooked rice in addition to bread cubes, finely chopped mushrooms, boiled and chopped turkey livers (reserve liquid for added gravy flavor), thyme along with the sage, and toasted almonds rather than walnuts. Everybody asks me for the recipe when I serve it other places. We stuff and roast the turkey with it, or bake it separately when frying the bird Cajun style (20+ years for that)! item not reviewed by moderator and published
This dressing is wonderful! We had it for Thanksgiving and I would highly recommend it! item not reviewed by moderator and published
This is a can't miss stuffing--everyone loved it! I took the advice of some of the reviewers and added sage to my plain sausage (couldn't find sage sausage) also added poultry seasoning, craisins and I even shaved a large carrot in there for more flavor. I used a couple days old sourdough bread loaf that I made my own croutons in a 250 degree oven. Next time I would spread this out in a large casserole. I made the mistake of using a deep, round 3-Qt (albeit pretty casserole dish)and it was a bit too wet. Overall-fantastic flavors and a real hit! item not reviewed by moderator and published
Everyone loved this dressing! We modified it slightly by adding 1 cup of wild rice and slightly more vegetables. Flavors were complex, yet did not compete with the other dishes. This dressing appealed to everyone at our holiday table. Not too difficult to make on a busy afternoon. Highly recommended. item not reviewed by moderator and published
This dressing is spectacular! There are such rich flavors and they all blend so well together. My mother and I used Tyler Florence's Oven Roasted Turkey with Sage Butter and stuffed the dressing inside the turkey. This was such a wonderful combination and went so well together. I highly recommend this recipe!! item not reviewed by moderator and published
I made this to take over to the family thanksgiving dinner as a change to our traditional stuffing my mother has made for years (family recipe). It was good, but just ok. Perhaps it is because I could not find sage sausage, so I bought already cooked chicken and apple sausage, and just cut them up into small pieces. I did find sage and onion stuffing cubes, so that put a little taste into it. It makes a huge amount, more than a 3 qt dish can fit, I increased the recipe by 1.5 times, and doing that filled 2 large lasagna pans (3 in. deep). I will make it again, but will look for the sage sausage, or add sage to some mild italian sausage. item not reviewed by moderator and published
I saw this episode a few years ago and decided to give this recipe a try. It is absolutely delicious! Beware though, if you're making this you want to feed a crowd, as it makes alot of stuffing! I've made it so often now that it just wouldn't be Thanksgiving without it! item not reviewed by moderator and published
I made this recipe for a group or friends over thanksgiving in addition to a more traditional stuffing. This was everyone's favorite side dish. Flavorful and even the most neo-conservatives of Thanksgiving loved it. item not reviewed by moderator and published
How much bread did you substitute in this recipe? Did you use just one large loaf of French bread? item not reviewed by moderator and published
Hi blondamb1! I would love to make and bake today.. for tomorrow. How much time did it need to heat up the next day? item not reviewed by moderator and published
How long did you need to reheat the next day? item not reviewed by moderator and published
How long did you need to reheat the next day? item not reviewed by moderator and published

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The Best Thanksgiving Side Dishes