Sage, Sausage and Apple Dressing

One of my favorite comfort foods!

I make the same dressing/stuffing every year…for over 40 years now; a few small changes here & there, like Better Than Bouillon, a little applesauce instead of chopped apples, apple cider sometimes, cranberries, etc.. Basically the same though. And of course I don’t measure so the following is for those kind of details. ● I must add though…I still and always will ☆ stuff my bird, but it seems like the most popular way nowadays is separately in a casserole. I’ve never had a problem with dry turkey or the stuffing getting done, etc..IF you want to roll that way too, just put the recipe Ingredients inside your turkey and cook as usual, or according to turkey directions. I do BOTH.

with a video below…

*I use honey crisp because that’s what we eat, so that’s what we have.


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 canned (where you can take advantage of Better Than Bouillon!)

1/4 cup chopped fresh flat-leaf parsley

1/2 cup walnut pieces, toasted (See Note)

2 eggs, beaten


  1. Preheat oven to 325 degrees F.
  2. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
  3. 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.
  4. 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.
*Put the dressing in the oven during the last hour of cooking the turkey *To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

Like Martha Stewart’s with cranberries ♡

The flavors they offer are must haves! I order supplies of the chicken base, vegetable base, beef base, ROASTED GARLIC BASE, and more! (Mushroom) 😀

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