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Apple Rye Dressing

This dressing makes a great side dish at Christmas. It complements many main dishes but my favorite is roast pork.—Judy Been, Waukesha, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    12 servings


  • 1 pound bulk pork sausage
  • 4 celery ribs, finely chopped
  • 2 large onions, finely chopped
  • 1 loaf (1 pound) rye bread, cubed
  • 1/2 cup butter, melted
  • 2 teaspoons seasoned salt
  • 3 cups chopped tart apples
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup unsweetened apple juice
  • 1/2 cup water


  • In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; drain and set aside.
  • In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300° for 10-15 minutes or until lightly toasted.
  • In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine.
  • Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until browned.
Nutrition Facts
3/4 cup: 378 calories, 22g fat (8g saturated fat), 34mg cholesterol, 726mg sodium, 39g carbohydrate (16g sugars, 5g fiber), 9g protein.

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Average Rating:
  • testuser120
    Nov 13, 2013

    This is nice.

  • mimirita
    Nov 25, 2011

    The flavor was wonderful! I used P. Farm whole grain seeded rye. Also used J. Dean Sage sausage. I will reduce the butter next time to 1/4 cup. The dressing seemed a little too oily in my mouth. Instead of seasoned salt I used 1 tsp garlic salt, 3/4 tsp sea salt & pinches of marjoram, parsley, and minced fresh sage.