Sausage Bread Dressing Recipe

Sausage Bread Dressing Recipe photo by Taste of Home

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My husband and father go crazy for this dressing. Although leftovers are rare, it freezes quite well. To save time, chop the veggies and prepare the stuffing mix ahead of time.—Bette Votral, Bethlehem, Pennsylvania

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Sausage Bread Dressing Recipe

Prep: 30 min. Bake: 40 min.

Yield: 16 Servings

30 40 70

Ingredients

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix
1/2 pound bulk Johnsonville® Ground Sausage
1 large onion, chopped
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms
1-1/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves

Directions

In a large bowl, combine stuffing cubes and stuffing mix; set aside. In a large skillet, cook the sausage, onion, apple, mushrooms, celery, salt and pepper in butter over medium heat until sausage is no longer pink. Add to stuffing mixture. Stir in the broth, pecans, parsley and sage; toss to coat.
Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.

Nutritional Facts 3/4 cup equals equals 166 calories, 10 g fat (2 g saturated fat), 12 mg cholesterol, 455 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sausage Bread Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p51

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Sausage Bread Dressing

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Reviewed on Nov. 28, 2011 by embundy

Outstanding! I made this for Thanksgiving dinner and everyone loved it. We have a new "must have" for the holidays!

Reviewed on Nov. 28, 2011 by squickey

I sereved this on Thanksgiving my guests and I believe it is one of the best dressings I have made in the 40 years of making stuffing for Thanksgiving. Loved it !!

Reviewed on Nov. 16, 2011 by Grandonna

This recipe sounds like the one I make only I use breakfast sausage. It' a meal in itself. Great leftovers.