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

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