Turkey stuffing is the best part of the holiday meal as far as I am concerned.
I love turkey stuffing recipes of all types – traditional turkey dressing with sage and savory, as well as those that add fruit or sausage for a different flavor.
This sausage dressing recipe is absolutely fabulous and I know you and your family will love it.
It has a mix of three different kinds of bread. Corn bread adds a bit of sweetness. You can use homemade or store bought. French bread has that nice thick crust that adds great texture. And of course, plain old sandwich bread for that wonderful softness.
Always dry all the breads for at least 12 hours before using them in the dressing. If you don’t, the stuffing just gets too pasty in texture.
The addition of chopped apple adds another note of sweetness, while the butter and onion add richness and a tang.
You can also add dried or frozen fruit. The absolute best turkey stuffing I have ever eaten had blueberries in it. I was astounded because I had never heard of anyone doing that before, but it was absolutely fantastic.
Dried cranberries or chopped dried apricots work well too. You can also try a mix. Dried blueberries and cranberries together would be quite good.
If you prefer to put the stuffing inside the turkey, this also makes enough dressing to stuff a large bird.
See my suggested variations below the recipe box.
Turkey Stuffing with Sausage and Apple
- 5 tablespoons butter
- 2 onions, medium, chopped
- 2 cups apple, chopped
- 1 cup celery, chopped
- 1 pound breakfast sausage, loose or removed from their casings
- 3 cups corn bread, stale, crumbled
- 3 cups French bread, stale, crumbled
- 3 cups sandwich bread, stale, crumbled
- 1 1/2 teaspoons thyme, dried
- 1 cup parsley, fresh, chopped
- 2 eggs, lightly beaten
- salt & pepper to taste
- 2 cups turkey broth , or chicken broth
- In a large skillet melt 3 tablespoons of butter over medium heat. Add the onion and celery and cook, stirring, for 4 to 5 minutes or until the vegetables are softened. Transfer to a large mixing bowl.
- In the same skillet add 2 tablespoons of butter. When melted, add the apple and cook, stirring, for 5 to 6 minutes or until light golden. Transfer to the mixing bowl with the onion.
- In same skillet, add the sausage. Cook, stirring to break up the sausage, for 7 to 8 minutes or until lightly brown. Transfer the meat to paper towels to drain. Then add it to the mixing bowl with the other ingredients. Stir to combine it all together.
- Preheat oven to 350ºF.
- Add the corn bread pieces, French bread, sandwich bread, thyme, parsley and eggs to the bowl and stir just to combine it all. Season with salt and pepper. Pour in enough broth to moisten the dressing but not enough to make it runny. Spoon the dressing into a 13"x9" (33x23 cm) baking dish.
- Bake in preheated 350ºF (180ºC) oven for 45 minutes or until the stuffing is firm to the touch.
- If you wish, you can add 1 to 2 cups of frozen or dried blueberries or cranberries for added nutrition, color and taste.
- I am not sure why this recipe states that you should cook the onion, apple and celery separately. I would cook it at the same time IF you have a large enough pan.
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