Photo: Sage, Sausage and Apple Dressing Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 151 reviews
By lovestocookinstl
on November 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cmckellar
Grandville, MI
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By MRums
Clovis, CA
on November 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 151 reviews