Apple, Butternut & Sausage Dressing
Apple, Butternut & Sausage Dressing is a hearty, comforting side dish packed with toasted crusty bread, savoury Italian sausage, tender butternut squash, sweet apples, and aromatic herbs. The combination creates a delicious balance of savoury, slightly sweet, and earthy flavours, with a golden crisp top and a soft, flavourful centre.
This easy baked dressing is especially suited to autumn and holiday meals, but it is also a wonderful choice whenever you want a substantial side dish to serve alongside roasted chicken, turkey, or other hearty mains. Toasting the bread first helps it absorb the seasoned broth mixture while maintaining plenty of texture after baking.
Ingredients
For the Dressing:
- 6 cups cubed crusty bread, cut into 1-inch pieces (300 g)
- 1 lb Italian sausage, casings removed (450 g)
- 2 cups butternut squash, peeled and cubed (280 g)
- 2 medium apples, peeled, cored, and diced (300 g)
- 1 small yellow onion, diced (150 g)
- 2 celery stalks, diced (80 g)
- 3 tbsp olive oil (45 ml)
- 3 tbsp unsalted butter (42 g)
- 3 garlic cloves, minced (9 g)
- 1 tsp dried sage (1 g)
- 1 tsp dried thyme (1 g)
- ½ tsp dried rosemary (1 g)
- ¾ tsp kosher salt (4 g)
- ½ tsp black pepper (1 g)
For the Dressing Mixture:
- 2 cups chicken broth (480 ml)
- 2 large eggs (100 g)
- 2 tbsp fresh parsley, chopped (8 g)
- 1 tbsp fresh sage, chopped (3 g)
For Garnish (optional):
- 2 tbsp fresh parsley, chopped (8 g)
- 1 tbsp fresh sage leaves (3 g)
- ½ cup toasted pecans, roughly chopped (55 g)
How to Make It
1. Prepare the Oven and Bread
Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray. Spread the cubed crusty bread over a large baking sheet and toast for 10–12 minutes, stirring once, until lightly golden and dry. Remove from the oven and set aside.
2. Roast the Butternut Squash
Toss the cubed butternut squash with 1 tbsp olive oil, ¼ tsp kosher salt, and a pinch of black pepper. Spread it evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelised. Set aside when finished.
3. Cook the Sausage
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into small pieces as it cooks, until browned and cooked through. Transfer the cooked sausage to a large mixing bowl.
4. Cook the Vegetables and Apples
Add the remaining olive oil and butter to the same skillet. Add the diced onion and celery and cook for 4–5 minutes, until softened. Add the diced apples and cook for another 2–3 minutes, just until slightly softened. Stir in the garlic, dried sage, thyme, rosemary, remaining salt, and black pepper, then cook for about 30 seconds until fragrant.
5. Combine the Dressing Ingredients
Add the toasted bread, roasted butternut squash, cooked sausage, and apple mixture to a large bowl. Toss gently until the ingredients are evenly distributed without breaking up the bread too much.
6. Prepare the Dressing Mixture
In a separate bowl, whisk together the chicken broth, eggs, chopped fresh parsley, and fresh sage. Pour the broth mixture gradually over the bread mixture, gently tossing as you go. Continue until the bread is evenly moistened but not soggy.
7. Bake the Dressing
Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and crisp.
8. Rest and Garnish
Let the dressing rest for 5–10 minutes before serving. Garnish with fresh parsley, fresh sage, and toasted pecans if desired. Serve warm alongside roasted chicken, turkey, or other holiday mains.
Why This Recipe Works
The combination of savoury Italian sausage, sweet apples, and roasted butternut squash gives this dressing plenty of flavour and texture. The squash adds tenderness and natural sweetness, while the apples bring a fresh fruity note that balances the richness of the sausage and butter.
Toasted crusty bread provides the ideal base because it can absorb the seasoned chicken broth mixture without becoming overly soft. Covering the dish during the first part of baking keeps the centre moist, while finishing it uncovered creates the golden, crisp top that makes baked dressing especially satisfying.
Tips for the Best Apple, Butternut & Sausage Dressing
- Toast the bread well: The bread should be dry and lightly golden before adding the broth mixture so it can absorb the flavours while retaining its texture.
- Do not over-soften the apples: Cook them only until slightly tender so they maintain some texture after the final bake.
- Moisten gradually: Add the broth mixture slowly and toss gently. The bread should be evenly moistened rather than saturated.
- Keep the top uncovered: Removing the foil for the final 15–20 minutes allows the surface to become golden and crisp.
- Let it rest: A short resting period after baking allows the dressing to settle and makes it easier to serve.
- Add pecans at the end: Toasted pecans provide an optional crunchy contrast and complement the apples and butternut squash.
Serving Suggestions
Serve this dressing warm as a hearty side dish alongside roasted chicken or turkey. Its combination of savoury sausage, sweet apples, roasted squash, and herbs makes it especially well suited to generous family-style meals and holiday tables.
For a balanced plate, pair it with a simple green vegetable or fresh salad. Finish each serving with a little extra fresh parsley, sage, and toasted pecans for added colour and texture.
Frequently Asked Questions
Can I use a different type of sausage?
Yes. Another mild or savoury sausage can be used in place of Italian sausage. The flavour of the finished dressing will vary depending on the sausage you choose.
What type of apples work well in this dressing?
Crisp apples with a good balance of sweetness and acidity work particularly well. Choose apples that hold their shape reasonably well during cooking rather than becoming completely soft.
Can I prepare this dressing ahead of time?
The individual components can be prepared ahead, then combined with the broth and egg mixture before baking. For the best texture, avoid leaving the bread soaking in the liquid for an extended period before baking.
How do I keep the dressing from becoming soggy?
Start with properly toasted bread and add the broth mixture gradually. The goal is to moisten the bread evenly without saturating it. Baking uncovered during the final stage also helps the top develop a crisp texture.
Can I leave out the pecans?
Yes. The toasted pecans are an optional garnish. The dressing will still have plenty of flavour and texture from the toasted bread, sausage, apples, and roasted butternut squash.
What can I serve with this dressing?
This dressing pairs naturally with roasted chicken, turkey, and other hearty holiday mains. It can also be served with a simple green salad or roasted vegetables for a complete meal.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Calories | 465 per serving |
| Protein | 18 g |
| Carbohydrates | 43 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 780 mg |
| Prep Time | 20 minutes |
| Cook Time | 55–60 minutes |
| Total Time | Approximately 1 hour 20 minutes |
Final Thoughts
Apple, Butternut & Sausage Dressing brings together some of the most comforting flavours of the season in one golden baked dish. Sweet apples and roasted squash balance the savoury sausage, while sage, thyme, rosemary, and garlic add warmth throughout.
With its crisp golden top, tender centre, and optional toasted pecan garnish, this dressing makes a satisfying addition to a holiday meal or a cosy family dinner. Serve it warm with your favourite roasted main for a comforting side everyone can enjoy.
Print
Apple, Butternut & Sausage Dressing
- Total Time: Approximately 1 hour 20 minutes
Description
A hearty baked dressing made with toasted crusty bread, savoury Italian sausage, tender roasted butternut squash, sweet apples, aromatic herbs, and a golden crisp top with a soft, flavourful centre. Perfect for autumn meals and holiday dinners.
Ingredients
For the Dressing:
6 cups cubed crusty bread, cut into 1-inch pieces (300 g)
1 lb Italian sausage, casings removed (450 g)
2 cups butternut squash, peeled and cubed (280 g)
2 medium apples, peeled, cored, and diced (300 g)
1 small yellow onion, diced (150 g)
2 celery stalks, diced (80 g)
3 tbsp olive oil (45 ml)
3 tbsp unsalted butter (42 g)
3 garlic cloves, minced (9 g)
1 tsp dried sage (1 g)
1 tsp dried thyme (1 g)
½ tsp dried rosemary (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Dressing Mixture:
2 cups chicken broth (480 ml)
2 large eggs (100 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh sage, chopped (3 g)
For Garnish (optional):
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh sage leaves (3 g)
½ cup toasted pecans, roughly chopped (55 g)
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray.
2. Spread the cubed crusty bread over a large baking sheet and toast for 10–12 minutes, stirring once, until lightly golden and dry. Remove from the oven and set aside.
3. Toss the cubed butternut squash with 1 tbsp olive oil, ¼ tsp kosher salt, and a pinch of black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelised. Set aside.
4. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked through. Transfer the sausage to a large mixing bowl.
5. Add the remaining olive oil and butter to the same skillet. Add the diced onion and celery and cook for 4–5 minutes, until softened.
6. Add the diced apples and cook for another 2–3 minutes, just until slightly softened.
7. Stir in the garlic, dried sage, thyme, rosemary, remaining salt, and black pepper. Cook for about 30 seconds until fragrant.
8. Add the toasted bread, roasted butternut squash, cooked sausage, and apple mixture to a large bowl. Toss gently until evenly distributed without breaking up the bread too much.
9. In a separate bowl, whisk together the chicken broth, eggs, chopped fresh parsley, and fresh sage.
10. Gradually pour the broth mixture over the bread mixture, gently tossing as you go. Continue until the bread is evenly moistened but not soggy.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and crisp.
13. Let the dressing rest for 5–10 minutes before serving.
14. Garnish with fresh parsley, fresh sage, and toasted pecans if desired. Serve warm alongside roasted chicken, turkey, or other hearty mains.
Notes
Toast the bread well so it is dry and lightly golden before adding the broth mixture. This helps it absorb the flavours while retaining its texture. Do not over-soften the apples. Cook them only until slightly tender so they maintain some texture after baking. Add the broth mixture gradually and toss gently. The bread should be evenly moistened rather than saturated. Remove the foil for the final 15–20 minutes so the surface can become golden and crisp. Let the dressing rest for 5–10 minutes after baking so it can settle and become easier to serve. Toasted pecans are optional but add a crunchy contrast that complements the apples and butternut squash. Another mild or savoury sausage can be used instead of Italian sausage. Crisp apples with a good balance of sweetness and acidity work particularly well and should hold their shape during cooking. The individual components can be prepared ahead, then combined with the broth and egg mixture before baking. Avoid soaking the bread in the liquid for an extended period before baking. Serve warm with roasted chicken, turkey, a simple green salad, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
