Southern Sausage Dressing

Southern Sausage Dressing

By: Elizabeth Karmel
What to know
Suggested Briq
Grill temperature
350°
Skill level
Easy
Prep time
10 mins
Total time
45 mins
Feeds
8
Ingredients
1
large package Pepperidge Farm, herb-seasoned stuffing (Blue Bag)
¼
loaf of favorite bread, crumbled
1 lb
bulk hot sage sausage
Olive oil or butter for sautéing, about 4 tablespoons
4
large stalks of celery, chopped
1
large yellow/sweet onion, chopped
1
stick unsalted butter, melted
2 cups
homemade stock, or 16 ounces low-sodium chicken broth
Kosher salt and freshly ground pepper
Butter for pan/casserole
Overview
This classic bread dressing is made on the side and the perfect complement for grilled turkey. The cooked and crumbled sage sausage is the key ingredient and makes this dressing almost a meal onto itself. You can make it a couple of days in advance and “bake” on the grill or in the oven on Thanksgiving Day. Baking it in cast iron will keep it warm once you set out your Turkey Day buffet. I love to place the dressing in a cast-iron wedge pan or muffin pan so that each serving is crispy on the edges and moist in the center. Alternatively, bake the dressing in a casserole dish.
Step 1
Mix package of stuffing mix and breadcrumbs and set aside, tossing occasionally so all crumbs dry out. Meanwhile, cook sausage in a skillet until completely cooked through and drain on paper towels. Remove excess grease.
Step 2
Add the oil or butter to the pan and allow the butter to melt completely. Add the chopped vegetables and sauté until the celery and onion are tender and the onion is beginning to caramelize.
Step 3
Mix vegetables, sausage and stick of melted butter in with the breadcrumbs until well combined. Moisten with chicken broth until stuffing holds together but is not too wet. Place in a well-buttered casserole dish and bake or grill at 350°F for 35-40 minutes or until top is browned.
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