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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Thanksgiving Dressing with Sausage and Raisins Recipe

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This recipe for Thanksgiving Dressing with Sausage and Raisins is from Culinary Queen, 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:  
4 tbsp butter, plus more for the dish and foil
1 small loaf country bread, cut into ½" pieces (about 12 cups)
¾ lb Italian sausage, casings removed
4 leeks (white and light green parts), chopped
4 carrots, cut into small matchsticks
kosher salt and black pepper
3 cups low sodium chicken broth
1 cup golden raisins
1 cup flat leaf parsley, chopped
3 eggs, beaten
Directions:
Directions:
Heat oven to 375º. Butter a 3qt baking dish. Place the bread on a large rimmed baking sheet and toast, tossing once, until golden, 12-15 minutes. Transfer to a large bowl. Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 min. Add to the bread. Wipe out the skillet and melt the butter over medium heat. Add the leeks, carrots, and ½ tsp each salt and pepper and cook, stirring occasionally, until soft 10-12 minutes. Add the broth and raisins; bring to a boil. Add to the bread. Add the parsley and eggs to the bread mixture and toss to combine. Transfer to the prepared baking dish. Cover loosely with buttered foil and bake for 30 min. Uncover and bake until golden, 15-20 min

 

 

 

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