Apple, Sage & Sausage Dressing
Prep time
Cook time
Total time
Pecans, apples, sausage & cranberries combine with a cornucopia of flavors to create a dish you'll crave all by itself and all year round.
Recipe type: Side Dish
Cuisine: American
Serves: 8-10
  • 8 cups Bread, toasted, spiced and cubed or bagged
  • 8 tablespoons Unsalted Butter
  • 1 lbs Ground Sage seasoned sausage (more natural the better)
  • 1 medium Red onion, diced
  • 2 large Apples, (I used Fuji but any will do)
  • 3 long Celery stalks, sliced
  • ½ cup Pecans, coarsely chopped & lightly toasted
  • ½ cup Dried cranberries
  • 3 cups Low sodium chicken broth
  • ½ cup Fresh parsley, chopped
  • ⅛ cup Chives (dried or fresh)
  • ¾ teaspoon Sea salt
  • ½ tablespoon Ground pepper
  • ½ teaspoon Coriander
  1. Preaheat oven to 350
  2. Melt two tablespoons of butter in skillet over medium high heat. Add sausage and cook until just barely pink. Break into small bits.
  3. Pour the sausage into a large bowl with the bread cubes & cranberries and mix with wooden spoon; set aside.
  4. Return skillet to heat and melt four tablespoons butter.
  5. Add onions, apples, celery and spices; cook until just tender about five minutes.
  6. Add broth and parsley and bring to a boil.
  7. Meanwhile, in a dry skillet or cast iron pan, toast the pecans over medium heat until aromatic. Be careful not to burn them.
  8. Add pecans to bread and sausage.
  9. Pour the broth and vegetable mixture into the bread and sausage in one cup increments, mix well. until moistened but not sodden.
  10. If stuffing a bird, fill cavity loosely and do not pack stuffing, it will expand on cooking.
  11. Add remaining stuffing to a casserole dish, top with remaining two tablespoons of butter.
  12. Bake uncovered for 25 to 30 minutes.
  13. Serve.
Recipe by The Butter Dish at