Let’s get this out of the way first. There is not a huge difference between Dressing & Stuffing, really it is just how you cook it. Dressing dresses the bird. It is baked in its own dish and dressing goes on the platter around the Turkey or is served in its own serving dish. Stuffing on the other hand stuffs the bird. It goes into the raw bird’s cavity and is baked inside of the bird. Yeah? Okay.
I have only ever made Cornbread Dressing. Same recipe each time with nothing too fancy. It is my tried and true recipe and is delicious. This time around I made a different type of dressing. It incorporates french bread, apples, and sage. Yummy! I love sage and the sweetness of the apple is so good on the palate. It is completely different than my Cornbread Dressing but in its own way good.
Delicious Rating: There are a couple of tweaks I will make to this easy recipe the next time I decide to cook it up. The flavor is incredible so the seasoning is on point. I would cut the bread up to even smaller pieces, maybe the size of croutons or smaller. The one major thing I didn’t like is that it isn’t as ‘together’ as Cornbread Dressing is. I like everything together on the fork, not falling apart at every chance. So I think that by making the bread smaller and using a couple of eggs as binders it will fix that! I’ll update it when I cook this sausage and apple dressing or stuffing recipe again.
Sausage & Apple Dressing or Stuffing
- 1 lb sausage
- 6 green onions chopped
- 5 celery stalks chopped
- 1 green apple cored and chopped
- 5 cups of french bread diced
- 3 tsp of dried sage
- 2 tsp of dried rosemary
- 1 tsp of dried thyme
- ⅓ cup of fresh parsley minced
- 1 cup of chicken broth
- 4 tbsp butter melted
- Preheat oven to 350 degrees F.
- Cook sausage and onions over medium heat until sausage is cooked thoroughly.
I usually eat more dressing than I do any other side dish. I cooked the sausage until just about done since it will finish in the over and I didn’t want it to be overcooked, burnt, or rubbery.
- Add in celery, sage, rosemary, and thyme, cooking for an additional 2 minutes.
- In a large bowl place bread pieces and pour sausage mixture over the bread.
- Mix in apple and parsley.
- Pour in broth and butter and combine all well.
- Bake for 20-25 minutes.
How to serve sausage and apple dressing or stuffing
To serve sausage and apple dressing or stuffing
- first remove it from the oven and let it cool for a few minutes.
- Then, using a spoon or spatula, transfer it to a serving dish.
- If you like, you can garnish with fresh parsley or sage leaves.
- Serve warm or at room temperature. Enjoy!
How to store sausage and apple dressing or stuffing
To store your sausage and apple dressing or stuffing, simply place it in an airtight container and store it in the fridge. It will keep for up to four days. When you’re ready to serve, simply reheat it in the oven or microwave. Enjoy!
Tips for making sausage and apple dressing or stuffing
When it comes to making sausage and apple dressing or stuffing, there are a few things to keep in mind.
- First, make sure to cook the sausage in advance. This will help to ensure that it is cooked all the way through and that the flavors have had a chance to meld.
- Secondly, be sure to dice the apples into small pieces so that they will cook evenly and not overpower the other flavors in the dish.
- Finally, don’t be afraid to experiment with different types of sausage.
There are many delicious options out there, so find one that you think will complement the other flavors in your dressing or stuffing. With these tips in mind, you’ll be sure to create a dish that everyone will love.