Tradition is a key ingredient in a successful Thanksgiving feast.  Without it, Thanksgiving is just a turkey dinner on a Thursday.  The meal itself is representative of early American history, and this recipe pulls together the very best, blending the herbs, bread and sausage eaten by early settlers.


Traditional Sage and Sausage Dressing
 
Prep time
Cook time
Total time
 
This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 10 - 18 pound birds.
Author:
Recipe type: Side Dish, Stuffing, Dressings, Holidays, Thanksgiving
Serves: enough for a 10 to 14 pound turkey
Ingredients
  • 2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
  • 8 Tablespoons (1 stick) butter
  • 1 1/2 pounds sage sausage, removed from casing
  • 1 large onion, finely chopped (about 2 cups)
  • 4 large stalks celery, finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on microplane
  • 1/4 Cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
  • 3 whole eggs
  • 1/2 Cup minced parsley leaves
  • Kosher salt and freshly ground black pepper
Instructions
  1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275 degrees F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350 degrees F
  2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
  3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
  4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150 degrees F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top.
Notes
Dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day.

 

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.