Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Yes, our group is destined to make you fat and no, we are not sorry for it :p

Another great gem from !

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Of course I made dressing to go with the duck, and I made a full recipe because I loves me some dressing, so there.


Sage, Sausage, and Apple Dressing

1 16-ounce bag stuffing cubes
6 tbsp. unsalted butter, plus more for greasing the pan and topping
1 lb. fresh sage sausage, casing removed
1 medium onion, chopped
2 apples (Gravenstein, Rome, Golden Delicious), peeled, cored, chopped
1-2 ribs celery. Chopped
Kosher salt
3 Cups low-sodium chicken broth
¼ Cup chopped parsley
½ Cup walnut pieces, toasted (optional)
2 large eggs, beaten severely, but with love

1. Preheat oven to 325F.
2. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
3. Melt 2 tbsp. butter in a large saucepan over medium-high heat. Add sausage and break it up as it cooks, about 5 minutes until it loses its pink but doesn’t dry out. Add sausage and drippings to the bread cubes. Melt remaining butter in the pan; add in the apple, onion and celery and ½ tsp. salt. Cook until veggies are soft about 5 minutes. Add the broth and parsley, and bring it to a boil.
4. Pour the vegetable/broth mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts (optional) and eggs. Loosely pack into the buttered casserole; cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey drippings or melted butter over the top; cook about 20 minutes more.


Verdict: Delicious, so grade A is awarded.