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Sausage Bread Dressing

My husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. —Bette Votral, Bethlehem, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    about 12 cups


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


  • Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix.
  • In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.
  • Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans.
  • Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts
3/4 cup: 166 calories, 10g fat (2g saturated fat), 12mg cholesterol, 455mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 4g protein.

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  • dahorwath
    Nov 13, 2019

    What is corn bread stuffing mix ?

  • Eleanore
    Nov 11, 2018

    This is virtually the same as our family recipe. Sometimes we leave out the mushrooms and pecans, may up the celery. This is in my opinion the best dressing ever. Many times I add the cooked livers and gizzards ground up in the food processor for a slightly more meaty texture.

  • snowytrees
    Nov 22, 2015

    Question - Can this be cooked in the turkey? It sounds delicious, but I would love to use it as my regular turkey stuffing. Thanks.

  • rebelwithoutaclue
    May 18, 2015

    Just great 'Just South of the Mason Dixon Line' dressing. We did 4 celery stalks.

  • embundy
    Nov 28, 2011

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

  • squickey
    Nov 28, 2011

    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 !!

  • Grandonna
    Nov 16, 2011

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

  • niteshrd
    Nov 16, 2011

    really awesome!

  • niteshrd
    Nov 16, 2011