fbpx Print

Southern Style Sausage Dressing with Apples and Pecans





  1. Toast the cubed bread in 400 degree F oven for about 10 minutes. Remove and set aside to cool.
  2. While the bread is toasting, saute the sausage in a large skillet until brown; remove from the pan and set aside. Do not throw away the pan drippings.
  3. Melt the butter in the pan drippings over medium heat and saute the onions and celery until it begins to lightly brown and smells aromatic.
  4. Add the apple; cook and stir for about 5 minutes longer
  5. Remove from heat, return the sausage to the pan and season with the salt, pepper, Cajun seasoning, sage, thyme, and poultry seasoning. Taste, adjust seasonings, and set aside to cool.
  6. Heat oven to 450 degrees F. Butter a 9 x 13 inch pan; set aside.
  7. In a very large bowl or pot, add the bread crumbs, and cornbread stuffing mix, and toss.
  8. Stir in the sausage mixture.
  9. Add the gravy and pecans; gently mix together until well blended.
  10. Add the beaten eggs, combine well, then pour the mixture into the buttered 9X13 pan. Pat down lightly.
  11. Pour 1 cup of broth evenly over the stuffing, if desired, add more broth to desired consistency. (I don’t like overly wet stuffing, so 1 cup was the perfect amount for me.)
  12. Bake, uncovered, at 450 degrees F for about 15 to 20 minutes, or until heated through and top is lightly browned.
  13. Serve hot and enjoy!


Recipe adapted from Deep South Dish recipe Sausage Dressing with Apple and Pecan. 


Recipe Card powered by