Sausage And Apple Dressing Recipe Recipe

Name: Sausage And Apple Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sausage meat; 1/2 c. onion, finely minced; 2 c. apple, diced; 1 teaspoon garlic, finely minced; 2 teaspoon dry sage; Salt & pepper to taste; 1/2 c. celery, diced; 2 c. coarse fresh bread crumbs; 1/2 c. fresh or possibly canned chicken broth; 1 egg, beaten; 1/4 c. parsley, minced; 1 tbsp. butter

Servings: persons

1/2 pound sausage meat
1/2 c. onion, finely minced
2 c. apple, diced
1 teaspoon garlic, finely minced
2 teaspoon dry sage
Salt & pepper to taste
1/2 c. celery, diced
2 c. coarse fresh bread crumbs
1/2 c. fresh or possibly canned chicken broth
1 egg, beaten
1/4 c. parsley, minced
1 tbsp. butter

1
Heat a non-stick skillet and add in the sausage meat, stirring with a spatula to break it up.
2
Cook till lightly browned.
3
Add in the onion, apple, celery, garlic, sage, salt and pepper.
4
Cook till the vegetables are wilted, about 5 min.
5
Transfer the mix to a mixing bowl.
6
Add in the bread crumbs, broth, egg and parsley.
7
Blend well, checking the seasonings.
8
Butter a baking dish and put the dressing in it.
9
Bake uncovered for 30 min in the oven with the turkey.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 pound sausage meat, 1/2 c. onion, finely minced, 2 c. apple, diced, 1 teaspoon garlic, finely minced, and more.

Yes, Sausage And Apple Dressing Recipe 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.

Sausage And Apple Dressing Recipe

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