At Last, The Secret To The Dressing vs. Stuffing Controversy Is Revealed!

  • sausage,cranberry apple stuffing

Believe it or not, this dressing actually can be made ahead of time and then just baked on Thanksgiving. If you do this, be sure that you store it in your refrigerator, as it contains eggs, which could start developing bacteria that could make people sick if they eat it. The very last thing you would want to have happen would be to have to make a trip to the Emergency Room on Thanksgiving!

If you have already baked it ahead of time and are reheating it, you may find that the bread has absorbed all of the original moisture and has now dried out. Just add some additional stock, water, white grape juice or wine (or a mixture of these) before reheating.



1 loaf sour dough bread, cubed (about 10 cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12 oz.) Jones Dairy Farm All Natural Pork Sausage Rolls (or your favorite brans)
½ cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup chardonnay wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten


Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

Butter 9×13-inch casserole dish. Set aside.

In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.

Add 1½ tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.



Quick Tip:  Don’t like wine? You can always substitute for the wine by using white grape juice, more chicken or veggie stock or even water. But remember, the wine’s alcohol content will cook away and you just will be adding amazing flavor to this dish by using the wine.

Recipe and image courtesy of Donna at The Slow Roasted Italian

By | 2017-11-27T10:16:01+00:00 November 15th, 2017|001, Author, Dinner, Fall, Side Dish, Thanksgiving|0 Comments

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