Potato Bread Dressing with Apples, Sausage, and Sage

Paired with sausage, onion, sage, and apple, this potato bread dressing with apples and sausage is savory, moist, fluffy, and crisp on top.

By Yankee Magazine

Oct 07 2016


Potato Bread Dressing with Apples, Sausage, and Sage

Photo Credit : Elizabeth Cecil

You’ve probably had potato bread in some form or another—perhaps even potato donuts. Potato starch helps baked goods retain moisture and gives them a pleasingly chewy texture. Paired with sausage, onion, sage, and apple, this dressing is savory, moist, fluffy, and crisp on top.


8 to 10 servings


1 1/2 pounds potato buns (hot dog or hamburger, see Notes)
5 tablespoons salted butter, plus more for the baking dish
1 pound sweet Italian sausage, casings removed
1 1/2 cups diced yellow onion (about 1 1/2 medium onions)
2/3 cup diced celery (2 large stalks)
2 large firm-sweet apples, such as Honeycrisp, Pink Lady, or Jonagold, cored and cut into 1/2-inch cubes
3 tablespoons minced fresh sage leaves
2 1/2 cups low-sodium chicken or turkey stock, divided
1 cup medium-sweet hard cider, such as Harpoon, Citizen Cider, or Bantam brands (see Notes)
2 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Preheat the oven to 350° and set a rack to the middle position. Grease a 9×13-inch (31/2 quart) baking dish and set aside.

First, prepare the bread: Separate the buns and lay them, cut-side down, on 2 foil-lined baking sheets. Bake until toasted and dry, 20 to 30 minutes. Let cool, then cut into 1-inch cubes (this step can be done up to 2 days in advance). Transfer them to a very large bowl.

Melt 5 tablespoons of butter in a large skillet, then add the sausage. Use a potato masher or wooden spoon to break the sausage into small pieces as it cooks. Cook until crumbled and lightly browned, 8 to 10 minutes. Add the onion and celery and cook, stirring, 6 minutes, then stir in the apples and sage and cook an additional 3 minutes. Add 1 cup of the stock to the pan and remove from the heat.

In a medium bowl, whisk the remaining 11/2 cups stock and the cider with the eggs. Add the salt and pepper and whisk again. Pour this mixture in with the sausage mixture, then pour all over the bread cubes. Stir well to combine—you want all the bread cubes to be moist. Transfer the dressing to the prepared pan, cover with foil, and bake for 40 minutes.

Remove the foil and bake until the top is nicely browned and crisp, 10 to 15 minutes more.