Country Sausage Dressing *
Not only can this be made a day or two ahead, it should be!
Preheat the oven to 400°.
- 7 cups French bread cut into coarse crumbs
- 3 cups crumbled cornbread
- 1/2 cup Italian-style bread crumbs
- 1 lb. mild pork sausage
- 3-4 ribs of celery, sliced crosswise
- a large sweet onion, diced
- 4 cups chicken or turkey stock or broth, divided
- 1 tsp black pepper
- 1/4 tsp marjoram
- 1/4 tsp thyme
- salt to taste
- 1/2 cup sweet cream
- 2 eggs
In a really big bowl, toss the bread crumbs, Italian bread crumbs, and cornbread crumbs until mixed.
Brown the sausage in a heavy skillet, and when it's nearly done, add the onion and celery. Cook until the sausage is done and the vegetables are softened. Add the sausage, celery, and onion to the bread crumbs and toss until mixed.
Add 3-1/2 cups of broth, the salt, pepper, and spices. Stir until mixed. Taste and adjust spices. (Be careful with salt; there's likely to be a fair amount in the broth and the sausage.)
Shake the eggs and cream in a jar until well mixed. Add 1/2 cup of the chicken broth and shake some more. Stir the mixture into the dressing.
Scrape everything into a 9x13 (3 qt.) quart baking dish and bake at 400° until browning on top, 45 minutes to one hour. Serve with gravy. Lots of gravy.
* In the South, at least, if it goes inside the bird, it's stuffing, and we mostly don't do that. If it's cooked outside, it's dressing.
Orignially posted: 2015-11-28