Sage Sausage Stuffing

Sage Sausage Stuffing Recipe

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Brenda Key


I make this every year at Thanksgiving and there is never any left! A nice break from the traditional southern cornbread dressing.


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15 Min
45 Min


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5 c
pepperidge farms herbed seasoned stuffing (dry white and wheat bread crumbs or cubes)
1 lb
sage breakfast sausage
1 c
chopped onion
3/4 c
chopped celery
2 1/2 tsp
dry sage
1 1/2 tsp
dry rosemary
1/2 tsp
dry thyme
golden delicious apple cored and chopped
3/4 c
dry cranberries
1 box
chicken stock
4 Tbsp
melted butter

How to Make Sage Sausage Stuffing


  • 1Preheat oven to 350. Using butter flavor cooking spray, prep 9x13 baking dish
  • 2Brown sausage in skillet. Once brown add onions and celery. Cook until veggies are soft. Add seasoning (if you have poultry seasoning you can sub it for all of the other dry ingredients and just use to taste) Cook for approx 2 mins or until seasoning is blended.
  • 3Using large bowl, mix bread crumbs and sausage mixture. Add in chopped apple and dry cranberries. Pour into baking dish.
  • 4Pour chicken stock over bread crumbs until moist. Drizzle with melted butter.
  • 5Bake until top is golden brown and the stock is cooked in. This is typically about 45 mins.

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About Sage Sausage Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: American
Hashtag: #Thanksgiving

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