Italian Sausage Dressing

I would say that this is the best dressing I’ve ever had.  I few years ago before I was married my roommate and I hosted a big Thanksgiving dinner and this dressing was on the menu.  When I met my husband we had this at one of our first Christmas dinners together.  Then for some reason I did not make it for a few years.  At my husband’s request this dressing finally made its way back onto the table, and it was worth the wait.  The bread is soft but not mushy and the Italian sausage and chicken broth give this dressing a wonderful flavor.

One of the best things about this recipe is that fact that it can be made ahead and reheated after the main course is finished cooking.  You can either store it in the refrigerator for short term storage, or in the freezer if you want to make this farther in advance.

Italian Sausage Dressing

Author/Source:

Melissa @ Onceamonthmom.com

Ingredients:

• 1/2 cup butter
  
• 6 ribs celery, finely diced
• 2 medium yellow onions, finely diced
• 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
• 1 pound Italian sausage, casings removed, cooked, and crumbled
• 3/4 cup fresh parsley, chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 28 ounces chicken broth

Directions:

Melt the butter in a medium saucepan over medium heat.  Add the celery and onions and cook until translucent, about 5 to 7 minutes. In a large bowl, combine the celery and onions with the bread cubes, sausage, parsley, salt, and pepper.  Transfer mixture to a 9×13-inch baking pan.  Pour chicken broth over entire mixture, making sure that all bread gets covered.  Cover and bake in a 325 degree oven for 1 hour, then uncover and bake for an additional 15 minutes.  Serve warm.

Freezing Directions:

Prepare recipe as listed above.  Allow to cool completely then cover and freeze.  To serve: thaw in refrigerator and bake in a 325 degree oven for 30 minutes or until heated through.

Servings: 8 to 10

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This entry was posted on Tuesday, December 13th, 2011 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.