Sausage and Sage Dressing

I'm more of a "dressing" person  than a "stuffing" person.  I like to make my dressing on the side and put aromatics and maybe Xanax ;-) inside my turkey. I've been making this dressing recipe for years and it's been a family favorite. It has a ton of flavor and can be made up to the baking point the day before.  Cheers!

Sausage and Sage Dressing

1/2  Lb. Ground sausage

1 cup diced yellow onion

1 cup finely diced celery

1 cup chopped white mushrooms

10 cups crumbled dried French bread, sourdough bread or hard rolls 

1 tsp. poultry seasoning

1 tsp. black pepper

1 Tbs. chopped fresh sage

1/2 cup butter

3- 4 cups chicken stock

Preheat oven to 400 degrees.

Pour 10 cups of bread cubes into a large mixing bowl. 

In a saute pan on high heat, brown ground sausage.  Put browned sausage into the mixing bowl with the bread.  

Put saute pan back on the stove and add 1/2 cup butter. When the butter has melted, add onion, celery and mushrooms and saute for 5-7 minutes until soften. Add sauteed veggies and butter to the bowl with sausage and bread crumbs.  

Mix in poultry seasoning, black pepper and sage.  Add 3 cups of chicken stock.  If you need more, add until its the moisture level you like. Spray a baking dish with non stick spray.  

Cover with foil and bake for 30 minutes.  Take the foil off and bake 5 more to brown the top.



Recipe courtesy of: Leslie Dabney, The Vineyard Mom    @thevineyardmomliving on IG

Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more