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Sausage Bread Dressing

Sausage Bread Dressing
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
16 ServingsPrep: 30 min. Bake: 40 min.

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.
© Taste of Home 2013

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Sausage Bread Dressing (continued)

Nutrition 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.
© Taste of Home 2013