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“This recipe is almost addictive and has been a favorite ever since I first had it at a family holiday meal! I had to guess at the number of servings because so many of us pig out on dressing. I usually use sage sausage and summer savory. Plain savory leaves can be used, but I prefer the more subtle summer savory. This also works well as a stuffing - just cool the dressing completely first. Enjoy! Update: My apologies, I forgot to include extra broth and a touch of butter for cooking the dressing separately! It's there, now.”

Ingredients Nutrition

  • 1 lb bulk sausage (I use sage sausage)
  • 34 cup butter (1 1/2 sticks) or 34 cup margarine, melted (1 1/2 sticks)
  • 1 large chopped onion
  • 1 cup diced celery
  • 1 cup chopped pecans
  • 1 teaspoon salt
  • 12 teaspoon savory, leaves (I use summer savory)
  • 14 teaspoon black pepper
  • 8 cups toasted bread, about 12 slices, cut in cubes
  • 2 eggs
  • 3 tablespoons milk
  • low-fat chicken broth, as needed
  • 1 slice butter (optional) or 1 slice margarine (optional)


  1. Saute sausage over medium heat until crumbled and well-browned; set aside to drain.
  2. Wipe all fat from skillet. Melt butter in skillet over medium heat. Add onion and celery; saute until tender. Stir in chopped pecans, salt, savory & pepper. Saute 3 minutes longer. Stir in sausage.
  3. Mix lightly but thoroughly with bread cubes. Beat eggs with milk and add to bread mixture. Toss until blended.
  4. Dressing is fine as is if you are stuffing it in a bird for cooking. Otherwise, add just enough chicken broth and a pat of butter (if desired) until dressing reaches the moistness consistency desired.
  5. Bake dressing for 20-25 minutes at 350°F.

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