Sausage Dressing Recipe - Allrecipes.com
Sausage Dressing Recipe
  • READY IN hrs

Sausage Dressing

Recipe by  

"This is my Grandmom's recipe - she taught me when I was small how to make it. I guess that makes it a family recipe, although I have changed it a little to fit my style of cooking. You may decide to change something or leave it. Enjoy!!! Has cranberries and nuts in it too!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. Mix in walnuts and orange.
  5. Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2006

First time ever making stuffing and this recipe was great. I did change some stuff. You have to add celery.(Do not put celery seed in.) Make sure that you saute the onions and celery. I did not put walnuts or the orange in. I also put 6 squares of butter on top when it went in the oven. Cook time was about 30-35 min. You have to try it!!!!!!!

 
Most Helpful Critical Review
Jun 07, 2010

Didn't really like it. Not sweet enough. The cranberries made it really sour. It was too chunky after everything was put together. Probably won't make this again without tweeking it quite a bit.

 
Jan 03, 2009

I found this recipe because I had some fresh cranberries to use up. I made it to serve with some baked chicken breasts. I did a couple things differently. I used turkey italian sausage and drained that then in the same pan softened the onions and garlic and added some celery (sorry just not dressing to me without it). I don't think the onion, garlic and celery would of been soft enough for me just cooked in the oven for the 25 min. and nothing turns me off more than the crunch of raw onion in something like this. I left out the celery seed, used pecans in lieu of walnuts and only added some orange zest. This is great and went well with my chicken.

 
Nov 28, 2008

This stuffing recipe is delicious. I left out the orange and walnuts, and used sauteed celery and onion instead of the celery seed. Delicious!

 
Nov 28, 2009

What a great recipe best stuffing I ever had and easy too. I didnt put in the cranberries or walnuts or orange and I sauted onions and celery in a stick of butter instead of celery seed and I added 2 lbs of sausage crumbled and fried up it was a real sausage stuffing that everyone loved I dont have any left!!

 
Oct 07, 2010

This is so yummy! I love the combination of flavors. I didn't follow the recipe exactly because I didn't have fresh herbs and my husband doesn't like walnuts but I don't think that altered the flavor much. I really encourage everyone to try this. I made this for Thanksgiving and Christmas last year and will be making it again this year

 
Nov 19, 2009

my Dad used to put sausage in the stuffing all the time, so yummy!

 
Jun 13, 2011

LOVE this dressing! Like other reviewers, I find that this recipe is very versatile, so play with substitutions to make it work for your preferences. For example, my family prefers dried cranberries to fresh, and they also like dried tart cherries, currants, and sultanas. We sometimes sub pecans for walnuts. However, I do not modify the spices. And I think it is essential that you include the fresh orange. Once, I made the recipe and didn't have an orange, so I used a few tablespoons of oj. The result was okay, but not as interesting as the essence you get from the orange rind's oil. My favorite bread for this recipe is multi grain. Whole wheat is also good, but multi grain provides a better texture. Although I enjoy white bread for some dressings, I don't think it's very good for this recipe.

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 797 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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