SAUSAGE AND BREAD DRESSING
Very good flavor, make sure to brown the sausage meat well, and use exactly the amount of liquid called for in the recipe, the bread can get too moist easily. Use some celery ribs, with leaves, if desired.
Provided by Tuck Burnette
Categories Chicken
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
- Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
- Put back over medium-high heat. Add onions and celery and sprinkle with salt.
- Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
- Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
- Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
- Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamdan Raza
[email protected]I love this recipe! It's so versatile. I've made it with different types of sausage, bread, and vegetables, and it always turns out great.
Jahanzaib Shah
[email protected]This dressing is perfect for a holiday meal. It's easy to make and always a crowd-pleaser.
Na
[email protected]I made this dressing for a potluck, and it was a huge success. Everyone loved it!
Steve Steidl
[email protected]This dressing is a staple at our Thanksgiving table. It's always a hit with our guests.
Arkhan
[email protected]I'm not a huge fan of dressing, but this recipe changed my mind. It's so light and fluffy, and the flavors are amazing. I'll definitely be making this again.
Janak Nath
[email protected]This dressing is a great way to use up leftover bread. I usually make a loaf of homemade bread just for this recipe. It's so worth it!
Thamsanqa Moyo
[email protected]I've been making this dressing for years, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfectly. I love that I can use whatever sausage I have on hand, and it always comes out delicious.
Eagle Baloch
[email protected]This sausage and bread dressing is a winner! It's incredibly flavorful and moist, with the perfect balance of savory and sweet. I used Jimmy Dean sausage, and it browned beautifully. The addition of chopped celery and onion gave it a nice crunch, and