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
Sausage Bread Dressing Recipe photo by Taste of Home
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.