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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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
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

This recipe is featured in:

The Best Thanksgiving Side Dishes