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.
Photo: Sage, Sausage and Apple Dressing Recipe


















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By jadeyjae
MA
on December 31, 2011
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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.
By wedgeant27
Bolingbrook, IL
on December 23, 2011
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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?"
By markarness_9606372
Apple Valley, MN
on December 06, 2011
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We cook this every year whether we're hosting Thanksgiving or bringing. "Are you making that stuffing?" Yes indeed we are.
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