Everything we learned about Thanksgiving we owe to Ms Karmel! We now are famous for our grilled turkey which is as tender as the day is long, because we Brine it the night before and use a Turkey Sitter to cook it on the grill. Now we have a new stuffing recipe to add to the mix, we are normally a StoveTop Stuffing kind of house, but it is nice to see a recipe we can sink our teeth into. I mean, sausage is about as good as bacon when it comes to spicing things up, so respect the Thankgiving and dig in!
By ELIZABETH KARMEL
The Associated Press
This Southern sausage dressing — also known as my mom’s — is baked in a casserole dish and served on the side. But if you love to stuff your turkey, try this recipe and stuff it into your bird. After all, Thanksgiving is about traditions and we are all partial to our own.
SOUTHERN SAUSAGE DRESSING
Start to finish: 1 hour 15 minutes
12-ounce package Cubed Herb Seasoned Pepperidge Farm Stuffing mix
1/2 loaf of favorite bread, crumbled (about 3 cups)
1 tablespoon olive oil
1 pound bulk hot sage sausage
1 bunch celery, chopped
2 large yellow onions, chopped
1/2 cup (1 stick) butter, melted
2 cups low-sodium chicken broth
Kosher salt and ground black pepper
Heat the oven to 350 F. Coat a large casserole dish with cooking spray (or butter).
In a large bowl, mix together the stuffing mix and crumbled bread. Set aside, but toss occasionally to help the bread dry out.
In a large skillet over medium-high, heat the oil. Add the sausage and cook, breaking up any large chunks, until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the meat to paper towels to absorb excess fat.
Return the skillet to the heat. Add a splash of olive oil or a small pat of butter. Add the celery and onions, then saute until the onions start to caramelize, about 8 to 10 minutes.
Transfer the cooked sausage and the sauteed vegetables to the bowl of stuffing mix and bread. Toss well. Add the melted butter and toss to evenly mix. Drizzle in the broth, mixing until the stuffing is evenly moist and holds together, but isn’t too wet. Transfer to the prepared casserole dish and bake for 35 to 40 minutes, or until browned on top.
Nutrition information per serving (values are rounded to the nearest whole number): 540 calories; 230 calories from fat (43 percent of total calories); 26 g fat (11 g saturated; 0 g trans fats); 70 mg cholesterol; 58 g carbohydrate; 19 g protein; 5 g fiber; 1,050 mg sodium.