Turkey breakfast sausage and apple dressing — packed with flavor and crunchy texture. Whether you call it dressing or stuffing, this dish is a perfect addition to Thanksgiving and other holiday meals.
For the past few days there’s been a friendly argument in my house: is the classic bread-and-herb side dish called stuffing or dressing? My mom summed it up perfectly when she tasted this recipe—if it goes inside the bird, it’s stuffing; if it stays on the side, it’s dressing.
Mr. B insists every dressing should be called stuffing. I counter that stuffing can stay separate and be called dressing, especially if you follow my mom’s rule. It’s one of those light-hearted holiday debates that seems to pop up every year.
I might share one more Thanksgiving recipe before Thursday, depending on how today’s turkey trial goes. I’ve been practicing on whole chickens, but to know whether my turkey method works, I need to roast a turkey. In any case, this dressing is ready and waiting for your holiday table.
Turkey Breakfast Sausage and Apple Dressing
Choosing the right sausage matters for this recipe. Look for fresh loose sausage—turkey breakfast sausage is ideal. If you can’t find it, pork sausage is a suitable substitute. I found turkey breakfast sausage at my local grocery and liked the flavor it brought to the dish.
The recipe notes 3 cups of chicken broth, but you can use 2 cups if you prefer a drier dressing. I personally like it a little on the dry side; if you plan to stuff the bird, you may need less liquid. Use your judgment and adjust to taste.
Stale bread gives the best texture, so if your loaf is fresh, toast it lightly in the oven to dry it out before cutting. I prefer the apples to stay crisp for a contrast with the soft interior; if you prefer softer apples, add them earlier with the celery and onions so they cook down.
Apple Breakfast Sausage Stuffing
Pin Recipe
Rate Recipe
15 minutes
40 minutes
55 minutes
Ingredients
- 6 cups Italian bread, cut into ½ inch cubes, stale
- 1 pound loose turkey breakfast sausage
- 2 tablespoons unsalted butter
- 2 cups chopped apples
- 1 cup diced celery
- 1 cup diced white onion
- 3 cups chicken broth
- 1 tablespoon fresh rosemary, removed from the stem
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a casserole dish with non-stick spray or butter. Place the bread cubes in a large bowl and set aside.
- In a large saucepan, sauté the turkey sausage until browned. Remove the sausage with a slotted spoon and add it to the bowl with the bread cubes. Melt the butter in the same pan.
- Add the diced celery and onion to the melted butter and sauté until translucent. Stir in the apples, chicken broth, and fresh rosemary. Season with salt and pepper. Mix gently, scraping up any browned bits from the pan, then pour the mixture over the bread and sausage.
- Transfer the combined mixture to the prepared casserole dish and bake uncovered for 40 minutes, until the top is golden and crisp. Stir once halfway through baking.
Nutrition
| Carbohydrates: 18 g
| Protein: 13 g
| Fat: 15 g
| Sodium: 753 mg
Let us know how it turned out!