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

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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    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.
    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. 
     
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    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!
    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).
    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.
    How much bread did you substitute in this recipe? Did you use just one large loaf of French bread?
    Great stuffing recipe, I use a spicy sausage, sage, and omit the walnuts. Will be making again this year!!!
    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.
    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.
    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.
    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!!!!
    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!!
    Hi blondamb1! I would love to make and bake today.. for tomorrow. How much time did it need to heat up the next day?
    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.
    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.
    How long did you need to reheat the next day?
    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!!
    The ONLY recipe i ever use! Greate hit with family!
    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!
    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.
    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?"
    We cook this every year whether we're hosting Thanksgiving or bringing. "Are you making that stuffing?" Yes indeed we are.
    Amazingly delicious! Easy to prepare - the only recipe I'll ever use!
    This was simple and great.
    The best stuffing ever! I used the Pepperidge Farm herb stuffing (not cubed and otherwide followed the recipe extactly. Awesome!
    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.
     
    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.
    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.
    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!!
    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.
    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!
    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!
    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!
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