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.
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Alivia Rivera
[email protected]I love this dressing! It's the perfect combination of flavors and textures.
Zeeshan Kn
[email protected]This dressing is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Ahsin Butt
[email protected]I'm a vegetarian, so I used veggie sausage in this recipe. It turned out great!
Lala McCoy
[email protected]This dressing was a bit too salty for my taste. I think I would use less salt next time.
HalaBonjie Achuil
[email protected]I've been making this dressing for years and it's always a hit. It's the perfect side dish for any holiday meal.
Samuel Oyetunde
[email protected]This dressing is a family favorite. We make it every year for Thanksgiving.
R. J
[email protected]I made this dressing for a potluck and it was a huge hit. Everyone loved it!
Sam Pilrose
[email protected]I was disappointed with this recipe. The dressing was bland and lacked flavor.
Uchenna Chukwu
[email protected]This recipe is a keeper! It's easy to make and always turns out perfectly.
Abubakar Sheikh
[email protected]I'm not a fan of sausage, so I omitted it from the recipe. The dressing was still very good.
TARIQ STUDIOS
[email protected]This dressing is a great way to use up leftover bread. It's also a delicious and easy side dish for any holiday meal.
Jordan Nahase
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Diana Ellenbruch
[email protected]This dressing was a bit too dry for my taste. I think I would add more broth next time.
Ahsan Suleman
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It was absolutely delicious! The sausage and bread cubes were perfectly cooked and the dressing was moist and flavorful.
Ishmail Allie
[email protected]This is my go-to dressing recipe. It's simple, yet elegant, and always gets rave reviews.
badsha jahid
[email protected]I've made this dressing several times now and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
MD SUHAG MIAH
[email protected]This sausage and bread dressing recipe was a hit at our Thanksgiving dinner! It was flavorful, moist, and had the perfect amount of crunch from the toasted bread cubes.