This classic sausage three-bread dressing will be a favorite holiday recipe

Anne Byrn
Taste of a Place
Anne Byrn’s Favorite Turkey Dressing

About the recipe

This classic sausage dressing recipe uses a mix of bread: cornbread, French bread and plain ’ol white sandwich bread. It is sure to please everyone at your Thanksgiving table.

This recipe was originally posted in Taste of a Place.

Serves: 12 to 14

Hands On Time: 45 minutes

Total Time: 45 minutes


5 tablespoons unsalted butter

2 cups chopped onions

2 cups chopped unpeeled apples

1 cup chopped celery

1 pound loose Italian or breakfast sausage

3 cups crumbled cornbread

3 cups crumbled French bread

3 cups crumbled sandwich bread or hamburger buns

1 cup chopped fresh parsley

2 large eggs, lightly beaten

1 1/2 teaspoons dried thyme or 1 tablespoon chopped fresh thyme

Salt and freshly ground black pepper

About 2 cups turkey or chicken broth


Heat the oven to 400 degrees.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about  5 minutes. Transfer the onion to a large bowl and place the skillet back over medium heat.

Add 2 more tablespoons of butter to the skillet and when it melts, add the apple and cook, stirring, until lightly browned but not mushy, about 5 minutes. Transfer the apple to the bowl with the onion and place the skillet back over medium heat.

Melt the remaining tablespoon butter in the skillet. Add the celery and cook, stirring, until it softens, about 5 minutes. Transfer the celery to the bowl with the onion and place the skillet back over medium heat.

Crumble the sausage into the hot skillet. Cook, stirring to break up any large pieces, until the sausage has browned lightly and is cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. Add the drained sausage to the bowl with the other ingredients and stir to combine.

Add the cornbread, French bread, sandwich bread, parsley, eggs and thyme and stir just to combine. Season to taste with salt and pepper. Pour in enough broth to really moisten the dressing. Spoon into a 9- by 13-inch baking dish. Spoon some of the pan juices from the cooked turkey on top, if desired.

Bake the dressing, uncovered, until it browns lightly on top and is firm to the touch, about 45 minutes. Let cool 5 minutes, then cover with foil to keep warm until serving.