Sausage, Fruit & Nut Dressing



  • 12 ounces breakfast sausage
  • 1 cup dried apples
  • 1 1/2 cups onion (Chopped)
  • 1 cup celery (Chopped)
  • 8 cups herbed cornbread (Crumbled)
  • 1 cup pecans (Chopped)
  • 1/2 cup dried apricots (Chopped)
  • 1/2 cup chicken broth
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (Crumbled)
  • salt
  • black pepper
  • 2/3 cup chicken broth
  • 1 cup cornmeal
  • 1 cup flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 2 eggs
  • 4 tablespoons vegetable oil
  • 1 cup milk
  • 1/3 cup parsley (Finely Chopped)
  • 1 tablespoon dried sage (Crumbled)


  1. Cover dried apples with warm water and let soak for 30 minutes. Drain well and chop. In a large skillet, crumble sausage and saute with onion and celery until sausage is cooked through and vegetables are soft, about 8-10 minutes. Place dried cornbread in a very large mixing bowl, add the apples, sausage and sauteed vegetables, the pecans, apricots, the 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in a large shallow casserole and bake for 15 minutes in a 375 degrees F. oven; spoon additional 2/3 cup chicken broth over top and bake for 10 minutes more.
  2. If making dressing ahead, proceed with recipe through mixing of all ingredients, place in casserole, cover and refrigerate overnight. Increase initial baking time to 30 minutes.
  3. In a medium bowl, stir together cornmeal, flour, baking powder, salt and sugar. In small bowl, beat eggs and stir in 4 vegetable oil, milk, parsley and sage. Stir wet ingredients into dry; stir just to mix and turn batter into greased 8x8-inch baking pan. Bake in a 400 degree F. oven for 20-25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.
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