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 low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
2 eggs, beaten
Instructions
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set
aside. Butter a 3-quart casserole dish.
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.
Pour the vegetable mixture over the stuffing
cubes and toss until evenly moistened. Mix in the
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.
optional 1/2 cup walnut pieces. To toast nuts,
spread them out on a baking sheet and toast in a
350 degree F oven until golden, about 7 minutes.
Stir in with eggs.
Serving
Suggestions
note, used regular sausage and added 1 tsp sage
Originally Submitted
11/23/2018
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