2 hrs 10 mins
1 hr 30 mins
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
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Units: US | Metric
- 12 tablespoons butter (1 1/2 sticks)
- 2 cups finely-chopped yellow onions
- 3 tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
- 1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
- 3 cups coarsely crumbled cornbread
- 3 cups coarsely crumbled whole wheat bread or 3 cups multi-grain bread
- 3 cups coarsely crumbled French bread or 3 cups Italian bread
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- salt and pepper, to taste
- 1/2 cup chopped Italian parsley
- 1 1/2 cups shelled pecan halves (do not chop)
- 1 (14 ounce) can chicken broth (optional, for a more moist dressing)
- 1Preheat oven to 325 degrees Fahrenheit.
- 2Melt half the butter in a large skillet.
- 3Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- 4Remove onion and butter from pan and put in a very large bowl to be mixed later.
- 5In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- 6Remove apples and butter from pan and put in the bowl with the onions.
- 7With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- 8When done, remove with a slotted spoon and add it to the mixing bowl.
- 9Reserve drippings for basting later.
- 10Add remaining ingredients to the mixing bowl and combine gently.
- 11If you're going to stuff a turkey, cool completely in the refrigerator first.
- 12To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- 13Uncover the pan for the last 10 minutes of cooking to brown.
- 14Serve hot or warm.
- 15Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
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Nutritional Facts for Cornbread, Sausage, Apple, & Pecan Stuffing
Serving Size: 1 (198 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 521.4
- Calories from Fat 292
- Total Fat 32.5 g
- Saturated Fat 11.9 g
- Cholesterol 62.3 mg
- Sodium 788.0 mg
- Total Carbohydrate 43.0 g
- Dietary Fiber 4.2 g
- Sugars 7.9 g
- Protein 16.5 g
The following items or measurements are not included:
whole wheat bread