Sausage and Herb Dressing/Stuffing

It’s a week before Thanksgiving, so I am posting this a little early to give everyone time to prepare. I love stuffing/dressing. They are practically the same thing, just that stuffing is made inside the bird, dressing is not. But I digress, back to Thanksgiving and this fabulous dressing that I make every year. Usually, if I am cooking the meal, it is a stuffing. This year, Walter and I were invited to some friends for dinner, so this will not be done in a bird, but still gonna end up in my belly! OH YEAH!!

 

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It was years ago when we had a bunch of friend over for Turkey Day and my friend swore up and down about the “dangers” of cooking the stuffing in the bird. She promised to bring a dressing that I would love. She did! And this it is!! This is pretty much what she made. Now, I make it every year. Most years I put it in the bird. After eating it when I made it for this post, I am reminded that I need to make this more often than just once a year for the holiday. IT IS THAT GOOD! 

Have yourselves a very happy Thanksgiving! If it is not Thanksgiving in your country, then enjoy something delicious with your every day meal!

If you want to see me make this on the Oinkcooking YouTube Channel, click HERE.

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Sausage and Herb Dressing

Ingredients:

1 pound pork sausage  
1 package stuffing mix  
medium onions, diced  
3 stalks celery, diced  
1 quart chicken broth  
½ cup unsalted butter, melted  
2 teaspoons chopped fresh sage leaves  
2 teaspoons chopped fresh rosemary leaves  
¼ cup chopped parsley  

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Directions:

Preheat oven to 350º.

Remove sausage from casings (if any). Brown sausage in a fry pan.

Remove sausage from pan but leave any drippings. Add chopped celery and onion. Cook in sausage drippings until onions start to become translucent.

Add sausage, onions, celery, chopped herbs to a large bowl and mix together. Add stuffing mix. Pour melted butter over the top and mix all together again until thoroughly combined. Slowly add chicken broth. YOU WILL NOT NEED ALL THE BROTH. Stir mixture as you gradually add broth. Add enough broth until mixture is moist, but not drenched.

Spray baking dish with canola oil cooking spray and dump mixture into baking dish. Cook in oven, covered, for 35-40 minutes. Remove cover and cook another 5-10 minutes until top becomes lightly crisp.

Serve as a side to your favorite holiday main.

NOTE: If you plan to stuff the bird with this, decrease the chicken stock by at least ½ to 1 cup. You want it a bit dryer since the juices from the turkey will moisten it a lot more.

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Sausage and Herb Dressing-5

Sausage and Herb Dressing
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 1 pound pork sausage
  2. 1 package stuffing mix
  3. 2 medium onions, diced
  4. 3 stalks celery, diced
  5. 1 quart chicken broth
  6. ½ cup unsalted butter, melted
  7. 2 teaspoons chopped fresh sage leaves
  8. 2 teaspoons chopped fresh rosemary leaves
  9. ¼ cup chopped parsley
Instructions
  1. Preheat oven to 350º.
  2. Remove sausage from casings (if any). Brown sausage in a fry pan.
  3. Remove sausage from pan but leave any drippings. Add chopped celery and onion. Cook in sausage drippings until onions start to become translucent.
  4. Add sausage, onions, celery, chopped herbs to a large bowl and mix together. Add stuffing mix. Pour melted butter over the top and mix all together again until thoroughly combined. Slowly add chicken broth. YOU WILL NOT NEED ALL THE BROTH. Stir mixture as you gradually add broth. Add enough broth until mixture is moist, but not drenched.
  5. Spray baking dish with canola oil cooking spray and dump mixture into baking dish. Cook in oven, covered, for 35-40 minutes. Remove cover and cook another 5-10 minutes until top becomes lightly crisp.
  6. Serve as a side to your favorite holiday main.
OINKCOOKING http://www.oinkcooking.com/

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