Savory Sausage Dressing

Let’s be honest, Thanksgiving is all about the dressing! This is the recipe that I’ve evolved after many years of combining and adjusting recipes.

 Favorite  Personal servings8 addedAugust 2012

• 4 cups white bread, cubed
• 4 cups whole wheat bread, cubed
• 4 cups seasoned bread, cubed
• 12 ounces pork sausage
• 3 cups onions, chopped
• 1 cup celery, chopped
• 3 cups fresh mushrooms, chopped
• ½ cup butter
• ½ tablespoon Worcestershire sauce
• 1 cup pecans, chopped
• 1 teaspoon fresh rubbed sage, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, minced
• 1 tablespoon poultry seasoning
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1½ cups turkey or chicken broth

1. Allow the breadcrumbs to dry overnight.
2. Sauté sausage until brown, remove from pan and cut into small bites.
3. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.
4. Transfer sausage and veggies including any butter that is left in the pan to a bowl and add bread cubes, herbs, Worcestershire sauce, salt, pepper, pecans and stock, and eggs.
5. Toss well and adjust seasoning. Stuffing should be moist but not soggy. Add more stock if needed.
6. Transfer to baking dish and bake in Bake at 325°F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.
7. Or better yet stuff it into a big fat turkey.