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Just in time for Thanksgiving, this delicious dressing recipes takes advantage of the fall flavors of mushrooms, sage and apple. Perfect for your Thanksgiving table but honestly, great year round.
This can easily be assembled the day before you want to serve and then just cooked off before serving. I’d bring it to room temperature for about 30 minutes before baking. Check to be sure it is cooked through before serving.
I’ve used turkey sausage in this recipe to lighten it up a bit but pork sausage also works. You could also swap out the pecans for walnuts or almonds. Consider this your “base” stuffing recipe and improvise with what you like. What really makes this dressing pop is the use of the flavored oil and vinegar
The use of the specialty wild mushroom and sage oil and the red apple balsamic vinegar is key to this dish. The flavors are fabulous and bring the whole dish together. You can purchase them right online in my shop. If you order $100 of product, they also include free shipping.
If you like this recipe, be sure to try the others made with this same flavor combination. My Roasted Chicken Thighs with Sage, Mushrooms, Baby Potatoes & Apples, my Turkey Sausage and Apple Dressing and my Red Apple & Chicken Salad with Nut Clusters.
If you are looking for another dressing/stuffing option, be sure to check out Nanny’s Stuffing… it has been in the family for years and we consider it a classic.
Turkey Sausage, Apple & Sage Dressing
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Large Loaf of Italian Bread, cut into large cubes and let out overnight to dry
- 16 Oz. Turkey breakfast sausage
- 2 Stalks of Celery, chopped fine
- 1 Medium Onion, chopped fine
- 1/2 Cup Button mushrooms, sliced and finely chopped
- 1 Tbsp. Poultry Seasoning
- 1 Tbsp. Fresh Sage, finely chopped
- 1 Tbsp. Fresh Flat leaf parsley, finely chopped
- 1 Tbsp. Patricia and Paul’s Wild Mushroom & Sage Olive Oil
- 1 Tbsp. Butter
- 1 Honey Crisp apple, peeled, cored and chopped small chunks
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Patricia and Paul’s Red Apple Balsamic Vinegar
- 2 Eggs, beaten
- 1 – 1 1/2 Cup Chicken broth
- 1/2 Cup Pecans, toasted and chopped
- Cooking spray
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees. Spray a casserole dish with cooking spray and put to the side.
- In a very large skillet sprayed with cooking spray, heat 1 tablespoon of Patricia and Paul’s Wild Mushroom and Sage Olive Oil and one tablespoon of butter. Add the onion, celery and mushrooms. Saute for 5 minutes until the vegetables are soft. Add the chopped sage, parsley and poultry seasoning. Stir into the veggies. Add the sausage and break up the sausage with a large spoon and mix into the cooked veggies. Add about a teaspoon of salt and 20 grinds of fresh black pepper, mix into the veggies and sausage and continue cooking until the sausage is cooked through. (about 5 minutes) Taste. If needed, add more salt and pepper. Pour this on top of your bowl of bread cubes.
- Wipe out the skillet and add a tablespoon of butter and let melt. Add the chopped apples and tablespoon of Patricia and Paul’s Red Apple Balsamic vinegar. Let cook until the apple are softened and most of the vinegar has evaporated. Add a pinch of salt and a couple of grinds of black pepper. Add the cooked apples to the bowl of bread cubes, sausage and veggies. Mix the ingredients together.
- Add the beaten egg and one cup of the broth to the bowl. Mix everything together until completely incorporated. Add more broth until everything is really moist but not saturated and not dry. Add the toasted, chopped pecans and mix into the dressing.
- Spoon the dressing into the prepared baking dish and press down so it is level. Cover with tin foil and bake in the over for 35-40 minutes until completely cooked through and piping hot. Uncover and bake for 5 more minutes. Serve right in the casserole dish along with your favorite roast chicken or turkey. Enjoy!
