Sage, Sausage, Apple Stuffing


Sage, Sausage and Apple Stuffing (Non-Paleo)

This recipe is directly from the Food Network website.  I added some herbs to kick up the flavor.  Sometimes, during the winter, I make this for dinner just for fun.


16 -ounce bag stuffing cubes

6 tablespoons unsalted butter, plus more for greasing the pan and topping

1 pound fresh sage sausage, casing removed (I use plain pork sausage and add a teaspoon of sage while it is cooking)

1 medium onion, chopped

2 cooking apples, such as Granny Smith, peeled, cored, and chopped

1 to 2 ribs celery with leaves, chopped

1 clove minced garlic

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon kosher salt

1 teaspoon course black pepper

a dash of fresh nutmeg

3 cups chicken broth, homemade or low-sodium canned

1/4 cup chopped fresh flat-leaf parsley

1/2 cup walnut pieces, optional (I don’t use them)

2 eggs, beaten


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 garlic, broth and all spices and bring to a boil for another 5 minutes.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the nuts if using, 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.


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