- 1 (16-oz) bag Stuffing cubes
- 6 tbsp Unsalted butterplus more for greasing the pan and topping
- 1 lb Sage sausagefresh sage sausage, casings removed
- 1 Onionmedium, chopped
- 2 Applescooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
- 1-2 ribs Celerychopped
- Kosher Salt
- 3 cups Chicken brothhomemade or low-sodium canned
- ¼ cup Parsleychopped fresh flat-leaf
- ½ cup Walnutspieces, toasted
- 2 Large eggsbeaten
Sage, Sausage and Apple Dressing
Sage, Sausage and Apple Dressing is a really nice addition to your Thanksgiving table. Don’t be fooled by the title of this recipe, it really is more like a stuffing than a dressing but I can guarantee it’s delicious and your guests will love it! My top tip is to cook the dressing in the oven during the last hour of cooking the turkey.
I start by cooking sausage and adding it and the pan drippings to the stuffing cubes. Next I fry up onion, apple, and celery in butter until the vegetables soften before adding broth and parsley and bringing it to a boil. Pour the vegetable mixture over the sausage and stuffing cubes and mix until evenly moistened. Mix in walnuts and eggs and bake in the oven until a crust forms on top. After 40 minutes, drizzle 2 tablespoons of turkey pan drippings or melted butter over the top and continue to cook until the top is crisp and golden.
To make Sage, Sausage and Apple Dressing, you will need the following ingredients:
Steps to make Sage, Sausage and Apple Dressing
1 | Heat oven and prepare baking dish | 1 |
Preheat the oven to 325 °F and lightly butter a 3-quart casserole dish. | ||
2 | Set stuffing cubes aside | 1 |
Place the stuffing cubes in a large bowl and set aside. | ||
3 | Cook sausage | 5 |
Melt 2 tablespoons of butter over medium-high heat in a large skillet or pan. Add 1 pound fresh sage sausage and use a wooden spoon to break it up. Cook the sausage through for about 5 minutes. | ||
4 | Add sausage to stuffing cubes | 1 |
Add the cooked sausage and pan drippings to the stuffing cubes. | ||
5 | Cook veggies | 5 |
Melt the remaining 4 tablespoons of butter in the same skillet and cook 1 medium chopped onion, 2 cored and chopped cooking apples and 1 to 2 chopped ribs of celery with leaves until the vegetables are tender. Add 3 cups of broth and ¼ cup of chopped parsley and bring the mixture to a boil. | ||
6 | Transfer to stuffing cubes | 1 |
Transfer the vegetable mixture to the bowl with the stuffing cubes and toss well until evenly moistened. | ||
7 | Add eggs and walnuts | 1 |
Stir in ½ a cup of walnuts and 2 large beaten eggs. | ||
8 | Transfer to casserole dish | 1 |
Transfer the dressing mixture to the prepared casserole dish and loosely pack it in. | ||
9 | Bake | 60 |
Place in the oven and bake uncovered for about 40 minutes. Drizzle with turkey juices or some melted butter and return to the oven for another 20 minutes until crisp and golden on top. | ||
10 | Serve | |
Serve warm alongside your Thanksgiving dinner. | ||
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