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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sausage Dressing or Stuffing Recipe

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This recipe for Sausage Dressing or Stuffing is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 loaves fresh bread (pumpernickel, Asiago, hearty white)
1/4 c. olive oil
3/4 lb. sweet Italian sausage
3/4 lb. hot Italian sausage
1/4 lb. bacon or pancetta, chopped
2 lg. onion, chopped
4 leeks, chopped
4 garlic cloves, minced
1/4 c. fresh sage, chopped
2 tbsp. fresh thyme
3-4 ribs celery, chopped
1/4 c. parsley, finely chopped
2 tbsp. celery leaves, finely chopped
2 c. chicken stock or broth
1 c. dry white wine
Directions:
Directions:
Three days prior to cooking, tear bread and dry out. If storing in a bowl or foil pan, toss frequently to dry out bread underneath.
Heat 2 tablespoons oil in a large straight-sided skillet over medium heat.
Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain. Add bacon to pan and saute until softened.
Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes. Add herbs and wine, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
This may be done a few days ahead. Refrigerate until ready to use.
To assemble: Reheat sausage mixture until warm or room temperature. Combine torn, dry bread with sausage/onions and combine. Add stock or broth to desired consistency. Bake at 350º for about 30 minutes or until crispy around the edges.
Personal Notes:
Personal Notes:
I use two large foil "turkey pans" to hold this recipe.

 

 

 

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