Country-Sausage And Sage Dressing
Updated November 10, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds untrimmed French or Italian bread
2 teaspoons corn, peanut or vegetable oil
1 pound bulk sausage - do not use Italian sausages with seasonings such as anise or fennel - shaped into 9 patties of more or less equal size
2 cups coarsely chopped onion
1 ½ cups coarsely chopped celery
3 cups peeled and cored apples, cut into ½-inch cubes
½ cup coarsely chopped fresh sage leaves or half the amount dried
4 eggs, lightly beaten
3 cups simmering fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons unsalted butter
Nutritional analysis per serving (10 servings)
46 grams carbs; 92 milligrams cholesterol; 362 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 6 grams fiber; 801 milligrams sodium; 12 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
- Step 3
Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
- Step 4
Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
- Step 5
To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
- Step 6
Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 ½ inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.
Private Notes
Comments
This was a flavorless, stodgy, boring Thanksgiving side dish. I was really disappointed and actually embarrassed that I served this to my guests. I didn’t even save the leftovers! Sorry! Something is off with this recipe and my goodness it needs more herbs! This should go back to the drawing board. :(
Disappointed. Instructions to cube bread turned out too large and bread to other stuff ratio seemed off. Also flavor seemed stodgy, wish I had been a better cook and adjusted w something acidic/zingy prior to serving like dried cranberries.
We are about to dig into our feast and this is a winner! Versatile with what is on hand but I stayed pretty close to the recipe. Just stole a taste from the dish to check to see if done. Bring on the feast! Happy Thanksgiving!