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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5193 |
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Ingredients;
6-10 Cups stale bread cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, (casing removed if necessary)
1 medium onion, chopped
1 Tbs minced garlic
½ tsp dried Thyme
½ tsp rubbed Sage
½ tsp fresh Rosemary, chopped fine
1 tsp poultry Seasoning
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt (or less for reduced sodium)
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Directions:
Preheat oven to 400 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish or 2 bread loaf pans.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes.
Add the sausage and pan drippings to the bread cubes.
Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs.
Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 30-40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
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