Weekend at the Cottage Symbol
  • Sausage Dressing Recipe
  • Sausage Dressing Recipe
  • Sausage Dressing Recipe
  • Sausage Dressing Recipe
  • Sausage Dressing Recipe
  • Sausage Dressing Recipe

Sausage Dressing Recipe

Food | September 28, 2018 | Nik Manojlovich
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Our SAUSAGE DRESSING RECIPE sure is special, so why wait for the holidays to enjoy it? Serve this simple but tasty recipe anytime!

This is one of those recipes that always works. We use readily available ingredients to create it but boost the flavour profile with an interesting mix of dried fruit, crispy apples, nuts and freshly chopped herbs. The finished dish has a pleasing taste but I also love the way it filled the cottage with inviting aromas.

Here’s why it’s always so well received:

CASSEROLE – We used a large 11 x 14-inch glass casserole dish for this recipe and liked making a dressing as opposed to a stuffing; less fuss and mess. This sizable dish means you’ll be able to serve lots of hungry people, but don’t kid yourself, a side dish like this will disappear in no time, it’s just so darn tasty! Don’t forget to butter the dish before adding the dressing to make scooping extra easy.

THE SAUSAGE – I used a seasoned pork sausage for the recipe. Try to track down freshly made sausages if possible, and I think a lightly seasoned variety works better than say chorizo or Italian. Spiced sausage will overpower the flavour of the dish.

THE BREAD – I used a loaf of sourdough rye bread for this recipe, cutting it into ½-inch cubes before toasting it up. The bread adds a wonderful texture to the dressing and also has a hint of caraway too which made it extra pleasing on the palate.

VEGETABLES – Onion, celery and mushrooms – what could be easier? Although I could have made this dressing using French shallots and sent you off into the woods to pick rare, magical mushrooms, Carol said “NO, Nik, keep it simple!”… and so I did. Gotta love Carol’s voice of reason, especially if you’re adding this recipe to your upcoming holiday repertoire.

FRUIT AND NUTS – I couldn’t resist adding chopped dried apricots and cranberries for their welcome boost of colour, and I also tossed in chopped pecans for their rich, buttery flavour. The addition of the apples right at the end adds such a fabulous flavour to the dressing; if anything, I’d add even more. Head HERE for a great article on some of my favourite varieties!

HERBS – Okay, so I skipped the rosemary, but the parsley, sage and thyme ended up providing this dressing with the perfect mix of fragrance and flavour. When prepping the parsley, hold back about a tablespoon and then sprinkle it on the finished dish right before you send it to table to be enjoyed. The pop of green makes it even more inviting.

The last thing about this recipe is a suggestion on when best to enjoy it. My answer is unequivocal… anytime. Of course, you can serve it during the holidays, perhaps with our SALT-BRINED TURKEY or now-famous ROASTED GOOSE RECIPE, but why wait for a special occasion? Serve this SAUSAGE DRESSING RECIPE with our ROASTED PORK SHOULDER, our ROAST CHICKEN or our delicious SIRLOIN TIP ROAST.

This SAUSAGE DRESSING RECIPE turns your next dinner or family get-together into a celebration!


4 Responses to “Sausage Dressing Recipe”

  1. […] this year is our SAUSAGE DRESSING, and make sure to try my friend Kris’ absolutely glorious BEAN CASSEROLE. Finally, we have two […]

  2. […] holiday meal. Other delicious offerings may include our FALL SALAD, DRY SALT-BRINED TURKEY, SAUSAGE DRESSING and BEAN CASSEROLE. Another lovely treat, check out our homemade CRANBERRY […]

  3. […] our BEAN CASSEROLE and our LIME GINGER CARROTS. Why stop there? Don’t forget to also try our SAUSAGE DRESSING or our silky smooth POULTRY GRAVY. A COMPLETE HOLIDAY MEAL […]

  4. […] a stuffing as it will only act as a sponge and soaks up all the rendered fat. Instead, make this SAUSAGE DRESSING in a side […]


Ingredients & Amounts

  • lb pork sausage, removed from casing
  • 1 loaf of sourdough rye bread, cut into ½-inch cubes
  • 4 tablespoons of butter
  • ½ of a sweet white onion, finely diced
  • 3 celery ribs, finely diced
  • 2 cups of cremini mushrooms, sliced
  • ½ cup of dried apricots, chopped
  • ½ cup of dried cranberries, chopped
  • ¼ cup each fresh parsley, sage and thyme, finely chopped
  • 3 apples, cored and chopped
  • 1 cup of a poultry stock
  • salt and pepper to taste


  1. Preheat the oven to 375°F. Place the bread onto a parchment-lined baking sheet and transfer to the oven, toasting until lightly browned and crispy. Set aside.
  2. Use one tablespoon of the butter to grease the casserole dish. Set aside.
  3. Melt the remaining butter in a large skillet on medium-high heat. Sauté the onions until soft and translucent. Add the celery and mushrooms and cook until soft. Crumble the sausage meat into the skillet and cook until all of the pinkness has disappeared.
  4. Place the toasted bread into a large mixing bowl. Add the contents from the skillet followed by the apricots, cranberries, pecans, herbs and apples. Stir to combine. Taste and adjust seasoning using salt and pepper.
  5. Transfer to buttered casserole dish, spreading out into an even layer, then slowly pour the poultry stock overtop. Transfer to oven and bake uncovered for 30-40 minutes or until top is lightly browned and toasted. Allow to cool for 5 minutes before sprinkling with a bit of chopped parsley and serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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