Apple, Turnip and Sage Dressing Recipe

Name: Apple, Turnip and Sage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick to 1 1/4 sticks (8 to 10 tablespoons) unsalted butter; 4 medium Granny Smith apples, cored, peeled and cut into 8 to 10 even wedges; 3 medium yellow onions, peeled, halved and cut into thin slices; 2 teaspoons granulated sugar; Kosher salt and freshly ground white pepper; 8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into 1/4-inch thick half moons; 8 slices white sandwich bread; 1 teaspoon dry rosemary; 10 fresh sage leaves, stemmed and cut into thin strips; 4 medium turnips, peeled and cut into 1/2-inch thick cubes; 1 teaspoon ground allspice; 1 pound loose pork breakfast sausage, broken into small pieces and cooked; 1 cup low-sodium chicken stock, boiled and cooled

Servings: persons

1 stick to 1 1/4 sticks (8 to 10 tablespoons) unsalted butter
4 medium Granny Smith apples, cored, peeled and cut into 8 to 10 even wedges
3 medium yellow onions, peeled, halved and cut into thin slices
2 teaspoons granulated sugar
Kosher salt and freshly ground white pepper
8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into 1/4-inch thick half moons
8 slices white sandwich bread
1 teaspoon dry rosemary
10 fresh sage leaves, stemmed and cut into thin strips
4 medium turnips, peeled and cut into 1/2-inch thick cubes
1 teaspoon ground allspice
1 pound loose pork breakfast sausage, broken into small pieces and cooked
1 cup low-sodium chicken stock, boiled and cooled

1
Preheat the oven to 400 degrees F.
2
In a large skillet, melt 1/4 stick (2 tablespoons) of the butter.
3
Add the apple wedges and onions.
4
Season with the sugar and salt and pepper to taste.
5
Cook over medium heat until the apples and onions become slightly tender and yielding but still hold their shape, 5 to 8 minutes.
6
Stir in the celery and cook to soften it slightly, about 2 additional minutes.
7
Remove the skillet from the heat and transfer the contents to a bowl.
8
Set aside.
9
Arrange the bread slices in a single layer on a baking sheet and toast until light brown.
10
Alternatively, brown them in a toaster.
11
While the bread is still hot, lightly butter both sides of each piece.
12
Cut into 1-inch squares and transfer them to a large bowl.
13
Toss with the rosemary, sage and some salt and pepper.
14
Mix to blend.
15
Set aside.
16
Heat a large skillet and add 1 tablespoon of the butter.
17
When it melts, stir in the turnip cubes and sprinkle with the allspice.
18
Season with salt and cook over medium heat until tender, 3 to 5 minutes.
19
Combine the apple, onion and celery mixture with the cooked breakfast sausage and turnips in the bowl containing the toasted bread.
20
Mix to blend, and add the chicken stock to moisten all of the ingredients.
21
Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 stick to 1 1/4 sticks (8 to 10 tablespoons) unsalted butter, 4 medium Granny Smith apples, cored, peeled and cut into 8 to 10 even wedges, 3 medium yellow onions, peeled, halved and cut into thin slices, 2 teaspoons granulated sugar, and more.

Yes, Apple, Turnip and Sage Dressing falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Apple, Turnip and Sage Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions