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Sage Sausage, Apple And Craisin Dressing

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Ingredients

Adjust Servings:
1 lb jimmy dean sage sausage (in the tube)
16 ounces plain stuffing cubes (not crumbs)
6 tablespoons butter divided (plus more for greasing dish and for topping)
1 medium onion chopped
1 - 2 granny smith apple cored peeled and diced small (depending on size)
1 stalk celery diced small (including leafy end)
1 teaspoon kosher salt
3 cups chicken broth (use swanson)
1/4 cup flat leaf parsley chopped
1/2 cup craisins
1 egg beaten

Nutritional information

242.4
Calories
133 g
Calories From Fat
14.8 g
Total Fat
6.8 g
Saturated Fat
46.1 mg
Cholesterol
959.3mg
Sodium
23.6 g
Carbs
3 g
Dietary Fiber
9.4 g
Sugars
4.8 g
Protein
216g
Serving Size (g)
8
Serving Size

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Sage Sausage, Apple And Craisin Dressing

Features:
    Cuisine:

    This is a recipe use every year for our Thanksgiving and Christmas dinners. I usually double this recipe for the amount of people we have over. It is wonderful as left-overs, also. The nice thing about this is that it can be prepped the day before, so on the day your cooking, you just pop it into the oven (less dirty dishes and more free time that morning). I hope you enjoy this recipe as much as our family does.

    • 105 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Sage Sausage, Apple and Craisin Dressing,This is a recipe use every year for our Thanksgiving and Christmas dinners. I usually double this recipe for the amount of people we have over. It is wonderful as left-overs, also. The nice thing about this is that it can be prepped the day before, so on the day your cooking, you just pop it into the oven (less dirty dishes and more free time that morning). I hope you enjoy this recipe as much as our family does.


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    Steps

    1
    Done

    Pre-Heat Oven to 325*f. Butter a 3 Quart Casserole Dish. Place Stuffing Cubes in a Large Bowl.

    2
    Done

    Melt 2 Tablespoons of Butter in a Large, Deep Skillet Over Medium-High Heat and Add Sage Sausage (breaking Up With a Wooden Spoon). Cook Until Almost All the Pink Is Gone, but not So Much That It Gets Dry (about 5 Minutes). Pour Cooked Sausage and All the Drippings Over the Top of the Stuffing Cubes (do not Mix in Yet).

    3
    Done

    Melt the Remaining 4 Tablespoons of Butter in the Same Pan and Add Onion, Apple, Celery and the Salt. Cook (stirring Often) Until Veggies Start to Soften (about 5 Minutes). Add the Chicken Broth and Parsley to the Pan and Bring to Just Boiling.

    4
    Done

    Once Boiling, Pour Broth and Veggie Mixture Over the Stuffing Cubes and Sausage.gently Toss Everything Until Evenly Moistened (if It Seems That It Needs More Moisture, Add 1 Tablespoon of Water). Now Add in Craisins and the Beaten Egg. Mix Well.

    5
    Done

    "loosely" Pack the Dressing Into the Prepared Casserole Dish. (at This Point You Can "tightly" Cover the Dish With Plastic Wrap and Refrigerate It Over Night to Bake the Next Day, Just Remove the Wrap, Gently Stir in About 1 Tablespoon of Water, "lightly "pack Again and Let It Rest on the Counter About a 1/2 Hour Before Placing in the Oven).

    6
    Done

    Bake the Dressing, Uncovered, Until the Top Starts Forming a Crust (about 40 Minutes). While It's Baking, Melt an Additional 2 Tablespoons of Butter (unless You Prefer to Use 2 Tablespoons Turkey Drippings). Once the 40 Minutes Are Up, Drizzle the Butter (or Turkey Drippings) Over the Top of the Dressing and Return to the Oven For an Additional 20 Minutes. Serve Warm.

    7
    Done

    (if Your Turkey Is Already Roasting at the Same Temperature, You Could Add the Dressing During the Last Hour. If Your Oven Temp Is Different, You May Need to Adjust Baking Time). Enjoy!

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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