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Sage Dressing

This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. —Betty Kay Sitzman, Wray, Colorado
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • 1/2 pound bulk pork sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 6 cups cubed day-old bread
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
  • 1/4 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside.
  • In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat.
  • Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts
3/4 cup: 339 calories, 23g fat (8g saturated fat), 41mg cholesterol, 675mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 11g protein.

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