Sausage, Fruit and Nut Stuffing Recipe

Sausage, Fruit and Nut StuffingWhether you call it stuffing or dressing, the savory side is a staple at most Thanksgiving tables (and some Christmas dinners as well). Around here, we call it stuffing (even though we never cook it in the bird). I personally don’t care for traditional stuffing/dressing, nor do quite a few members in my family. So my mom set out to find a recipe for this classic side that everyone would enjoy. She combined a few different recipes together and experimented with some different ingredients & amounts. The final result is this sausage, fruit and nut stuffing recipe that she’s been making for years and everyone loves. It’s seriously SO good!!!! Sausage Fruit and Nut StuffingThis one’s got a lot of ingredients, but it’s SO worth it. And, it’s not difficult to make at all. It’s got all the right mix of savory and fruity flavors. Honestly, it could be a little meal all on its own (and we’ve been known to eat it as such for leftovers)! The standard recipe below makes probably around 15 servings or so. But, we actually always double it (which makes a GIANT roasting pan full) because everyone always wants leftovers. So, just keep that in mind when making it!

Here’s the recipe:

Sausage, Fruit and Nut Stuffing Recipe
 
Prep time
Cook time
Total time
 
This sausage, fruit and nut stuffing is the perfect holiday side dish!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 15
Ingredients
  • 2 6oz bags Mrs. Cubbison's Seasoned Dressing (Reg or Cornbread or a mix)
  • 1-2 C chopped celery
  • 1 medium onion, chopped
  • 1-2 C Granny Smith apples, unpeeled & chopped
  • ¾ C chopped pecans
  • ¾ C dried cranberries
  • 1 C sliced, chopped cling peaches (jarred or canned)
  • ½ C butter
  • 1 lb. sausage (turkey sausage, low fat, or regular)
  • 1-1.5 C liquid* (chicken broth, apple cider/juice, white wine, juice from peaches)
  • ½ tsp thyme
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown the sausage over medium high. While the sausage cooks, chop the vegetables & fruit.
  3. Pour the cooked sausage into a large greased baking pan/casserole dish. In the skillet, add about 3 T butter and sauté the onions and celery. Add apples just for a couple minutes (you don't want them to be mushy.
  4. Pour stuffing bread crumbs in the pan over sausage, then add the sauteed vegetables, fruit, and nuts. Then, pour approximately 1.5 cups of liquid over the mixture. Stir to mix well.
  5. Melt the rest of the butter and pour over the top of the mixture.
  6. Baked covered for 20 minutes, then bake uncovered for approximately 10 additional minutes.
Notes
*For the liquid, you can use all chicken broth or you can vary the flavor a bit by using the juice from the peaches, some apple juice, and/or even some white wine. You want enough liquid to moisten the mixture, but not so everything is soggy. If you like your stuffing/dressing a little drier, add less liquid.

Sausage Fruit & Nut Thanksgiving DressingThese pictures don’t do it justice at all! It’s THE best–a favorite family recipe for sure!

What’s your favorite holiday side dish?

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