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roasting American
Sausage and Apple Dressing Recipe-1443

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Fragrant with sage, this is a tasty side dish for any poultry.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 40 Mins


  • 2 slices day-old white or whole wheat bread, crusts removed
  • ¼ cup chicken stock or milk
  • 1 large egg, lightly beaten
  • 2 shallots, finely chopped
  • 1 tbsp chopped sage, plus whole leaves to garnish
  • 1 lb (450g) bulk pork sausage
  • 1 Granny Smith apple, peeled and shredded
  • Salt and freshly ground black pepper
  • A few whole cranberries, to garnish


1. Preheat the oven to 350°F (180°C). Cut the bread into ½ in (13mm) pieces. Place in a mixing bowl, sprinkle with the stock, and let stand 5 minutes, until softened. Mash the soaked bread with a fork, then stir in the beaten egg.

2. Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.

3. Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.

4. Garnish with the sage leaves and cranberries. Serve hot, from the dish.


Prepare ahead:

The stuffing can be covered and refrigerated up to 1 day before baking

Good with any poultry.

Leftovers make great sandwich fillings, with cranberry sauce, tomato chutney, or mustard.

Freezing Information: freeze for up to 2 months.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and using chicken stock.


Nutritional Information

Nutrients per serving (% daily value)

439kcal (22%)
48mg (5%)
4mg (7%)
41mcg RAE (1%)
135mg (45%)
1134mg (47%)
11g (53%)
32g (49%)
2mg (12%)

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