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Sage, Sausage and Apple Dressing Recipe

Sage, Sausage and Apple Dressing

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Average Rating:

Total Reviews: 151

Showing 61-70 of 151

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  • on November 15, 2009

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    This stuffing was easy, delicious, and just different enough to make an old classic a little more interesting, without being TOO different! Wonderful!

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  • on November 13, 2009

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    I have made numerous disastrous attempts at Dressing. I was about to give up. I was starting to accept that dressing was just something that only my grandmother, aunt, and mother can make.I I made one last attempt with this recipe. What a success! I ended up using regular italian sausage and adding sage, and used honeycrisp apples (that's all I had, and pecans instead of walnuts. Even with all these substitutions, it was so good. Now I can actually serve a Thanksgiving meal!

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  • on November 08, 2009

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    We love this recipe. We use pecans, fresh french bread dried and cubed for the dressing and a little less celery just for our personal taste.

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  • on October 30, 2009

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    I have made this dressing for three years now, and I get the best compliments! I have been asked for the recipe more times than I can count and I have the page bookmarked so I can print it out for others.

    I have seen people who have sworn by a 20 year family recipe try this and dump the old family one for this one - it's truly delicious and so easy to make!

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  • on December 20, 2008

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    This was an amazing dressing recipe. It was moist and flavorful and wonderful. Everyone loved it and asked for seconds. It was even better the next day as leftovers. This will become a Thanksgiving staple for my family.

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  • on December 03, 2008

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    I was the host for our Bunko Christmas dinner. Let me tell you this was the boom. I made a roasted turkey with giblet dressing and made this one as an extra side dish. I did make some changes. I could not find sage sauage anywhere. So I used Johnsvilles Maple and Brown Sugar breakfast links. I added about 1 tsp. of frest chopped sage to the sauage just before the sauage was done cooking. It had the great taste of sage and just the right amount of sweetness from the sauage. I used one can of chicken broth (14 oz and 1 cup of turkey stock. I used turkey gravy the last 10 minutes of cooking on top. ( I always make stock out of the neck of the turkey , that way I have it on hand. Thanks to all the reviews, because with them I don't think I would of tried this out.

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  • on December 01, 2008

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    I made this recipe for thanksgiving...only I substituted cornbread for the bread cubes. And it was delicious. Everyone loved it and the contrast of the sweetness of the cornbread with the sausage was "out of this world". The sage and spices and apple and all the flavors put together is phenomenal. A personal chef and close friend of ours could not believe I made it, and said it was one of the best stuffings he had ever tasted!!! Music to my ears!

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  • on December 01, 2008

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    Just wanted to add a note that I made this without eggs due to an allergy, and my whole family loved it!! They didn't even notice that I left out what most would consider to be an important ingredient. I would definitely recommend it if you happen to have a similar allergy or find yourself without eggs in the fridge :

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  • on November 29, 2008

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    Made this again this year, everyone loves it. Makes lots of leftovers! This year I used cornbread stuffing cubes - wonderful. Can't go wrong. Don't worry about the "sage sausage", if you really want the extra sage flavor just add more chopped fresh sage.

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  • on November 28, 2008

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    Wow, what a hit this recipe was with my family. The only change I made was to delete the nuts (family member with food allergy, and I threw in some dried cranberries. This recipe is definitely a keeper

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