Country Sausage and Sage Dressing Recipe

Name: Country Sausage and Sage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baguettes (long French bread), stale, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 pound Country Sausages, preferably homemade; 1 large onion, cut in large (3/4 to 1 inch) dice (2 cups); 5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice; 2 medium apples, peeled, cored and cut in large (3/4 to 1 inch) dice; 15 sprigs Italian parsley, leaves picked and very coarsely chopped (1/4 cup); 6 to 8 branches fresh sage, leaves picked and coarsely chopped (1/4 cup); 4 eggs; 2 cups turkey or chicken stock; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter

Servings: persons

2 baguettes (long French bread), stale, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large (3/4 to 1 inch) dice
15 sprigs Italian parsley, leaves picked and very coarsely chopped (1/4 cup)
6 to 8 branches fresh sage, leaves picked and coarsely chopped (1/4 cup)
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter

1
1.
2
The bread should be completely stale.
3
If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out.
4
(I think this light toasting gives the dressing a better flavor.)
5
2.
6
Heat the vegetable oil in a large skillet.
7
Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter.
8
This need not be precise.
9
Transfer meat from skillet to large bowl, using a slotted spoon.
10
Add onion and celery to the skillet.
11
After 1 minute, add the apples and cook 2 more minutes.
12
Place in bowl with sausage.
13
3.
14
Add bread cubes, parsley and sage to the bowl.
15
4.
16
In a separate bowl, mix the eggs and stock with the salt and pepper.
17
Pour this over the sausage mixture and gently toss all the ingredients.
18
They should combine without mushing.
19
5.
20
Generously butter a 16-inch baking pan (2 tablespoons).
21
Spread the mixture in the pan and dot with more butter (4 tablespoons).
22
6.
23
Preheat oven to 350 degrees and bake for 50 minutes to 1 hour.
24
The top should have a nice golden brown crust.

583

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.

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: 2 baguettes (long French bread), stale, cut into 1-inch cubes, 1 tablespoon vegetable oil, 1 pound Country Sausages, preferably homemade, 1 large onion, cut in large (3/4 to 1 inch) dice (2 cups), and more.

Yes, Country Sausage and Sage Dressing falls under the Meat & Poultry 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!

Country Sausage and Sage Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions