Real Recipes From Real Home Cooks ®

my favorite sausage dressing

(1 rating)
Recipe by
Marcia McCance
Stone Mountain, GA

I visited some friends in Idaho one Thanksgiving and helped make the dressing in the kitchen. I was so impressed with the outcome I asked for their recipe and wrote it down. Later I added the sausage, dried fruit, and nuts to make it something extra special. I've been making it for years and always get "Ooooohs" and "Ahhhhhs" Since there is no egg in it, it is much lighter in texture. I think adding egg to dressing makes it heavy, sticky, and "gloppy". I like this one so much better.

(1 rating)
yield serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For my favorite sausage dressing

  • 1 pkg
    pepperidge farm, country style, herb seasoned stuffing with dark/white bread
  • 2.5-3 c
    chicken broth -- do not put too much or it becomes “mushy” -- (kitchen basics brand has less salt) homemade is even more excellent
  • 1 stick
    butter (melted in microwave)
  • 1 pkg
    jimmy dean sage sausage (crumbled & fried in cast iron skillet) (it comes in a tube shape)
  • 1 bunch
    entire bunch of celery sliced (yes, the whole thing -- every good celery rib included in the bunch) (i slice mine in the food processor)
  • 3 md
    yellow onions diced (i chop mine in the food processor)
  • 1/2 c
    dried cranberries
  • 1/2 c
    raisins (regular or yellow golden)
  • 1 c
    chopped pecans (or any nut you like) – walnuts are also good
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    rosemary, dried
  • 1 Tbsp
    dried sage (don't skip this one)
  • 1 Tbsp
    poultry seasoning if you have it (if you don't, that's fine)
  • 1 Tbsp
    thyme, dried

How To Make my favorite sausage dressing

  • 1
    put the bread crumbs in a large roasting pan with lid & sprinkle with additional dried herbs
  • 2
    pour the chicken broth and melted butter over and mix till evenly moist -- you may not need all the broth -- don't use too much or it gets mushy -- just make sure it is wet without being soggy
  • 3
    add the celery, onion, cooked sausage, cranberries, raisins, and pecans
  • 4
    stir until well mixed (I like to mix between each addition)
  • 5
    Cover and Bake at 350 for about 1 hour or until done in the center -- like a cake or at 400 for 30-35 minutes)
  • 6
    Can be baked in covered roaster or (after mixed) transfer to two smaller covered casserole dishes. (Both baked at same time, or bake one now and one tomorrow -- store in refrigerator over night -- the sausage is cooked so should cause no problem.)(You may also stuff the turkey with this mixture and bake the leftovers in a separate covered dish.)
  • 7
    If you use a cooking bag (follow bag directions) to roast the turkey, add a few medium sized red potatoes, large carrots, and small whole onions to the bottom of the bag around the turkey. People love these roasted vegetables -- and you will have excellent broth for gravy.