Sage, Sausage and Apple Dressing

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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.

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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.

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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.

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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!!!!

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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!!

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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.

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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.

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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!!

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The ONLY recipe i ever use! Greate hit with family!

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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!