Ingredients
- 16-ounce bag stuffing cubes
- 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 pound Purnell’s “Old Folks” Sage Sausage
- 1 medium onion, chopped
- 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
- 1 to 2 ribs celery with leaves, chopped
- 1/2 teaspoon kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup walnut pieces, toasted and chopped
- 2 eggs, beaten
How to Prepare
- Put the stuffing cubes in a large bowl and set aside.
- Toast walnuts: spread on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
- Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and cook until it loses most of its pink color, about 5 minutes.
- Add the sausage and pan drippings to the bowl of stuffing cubes.
- In the now empty pan, melt the remaining butter. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs.
- Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
- Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Serve immediately.
Tips: Put the dressing in the oven during the last hour of cooking the turkey