Sausage, Apple And Cranberry-Nut-Bread Dressing

Name: Sausage, Apple And Cranberry-Nut-Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cranberry-pecan bread, sliced, cut into cubes; 6 tablespoons unsalted butter; 3 Granny Smith apples, peeled, cored and cut into 1-inch pieces; 2 shallots, thinly sliced; 1 celery rib, finely chopped; 2 tablespoons sage, chopped; 1 pound bulk breakfast sausage, broken into pieces; 6 cups chicken stock or low-sodium broth; Salt; Freshly ground pepper

Servings: persons

1
Preheat the oven to 350u00b0. Spread the bread cubes in a large roasting pan and toast for about 15 minutes, stirring once or twice, until slightly dry. Transfer to a large bowl.
2
In a large, deep skillet, melt 4 tablespoons of the butter. Add the apples, shallots, celery and sage and cook over high heat, stirring occasionally, until the apples are lightly browned in spots, about 8 minutes. Add the sausage pieces and cook over high heat, breaking them up with a spoon, until they're browned and cooked through, about 5 minutes. Add 3 cups of the stock and boil until nearly evaporated, about 6 minutes. Season with salt and pepper.
3
Add the sausage mixture to the bread along with the remaining 3 cups of stock. Stir until evenly moistened. Transfer the dressing to a large, buttered baking dish and dot with the remaining 2 tablespoons of butter.
4
Cover the dressing with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes longer, until the dressing is browned around the edges. Let rest for 15 minutes before serving.

2355

kcal

Calories

195

Fat

Carbs

132

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 2 pounds cranberry-pecan bread, sliced, cut into cubes, 6 tablespoons unsalted butter, 3 Granny Smith apples, peeled, cored and cut into 1-inch pieces, 2 shallots, thinly sliced, and more.

Yes, Sausage, Apple And Cranberry-Nut-Bread 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!