What Thanksgiving meal is complete without some sort of stuffing/dressing? This is the dressing recipe that accompanied the Honey-Roasted Turkey recipe I tried out on chicken recently. The only change I made to the recipe was substituting home-made chicken stock for the low-sodium chicken broth.
adapted from Cooking Club
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2 tbsp butter
1 onion, chopped
2 ribs celery, finely chopped
1 lb. bulk mild Italian sausage
1 tsp ground sage
2 tsp dried thyme
2 tsp dried rosemary, crushed
Pinch crushed red pepper
1 1/2 c chicken stock
1 1/4 lb. cornbread, coarsely crumbled (8 cups)
2 tbsp chopped fresh Italian parsley
1/2 tsp coarse sea salt
Heat oven to 325°F.
Melt 2 tablespoons butter in large skillet over medium heat.
Stir in onion and celery. Cover; cook 5 minutes or until vegetables begin to soften, stirring occasionally.
My onion and pepper was cooked about 10 minutes before I moved on with the recipe.
Add sausage, sage, thyme, rosemary and crushed red pepper. Cook 4 to 6 minutes or until sausage is thoroughly cooked and no longer pink in center, stirring frequently.
After four minutes my sausage wasn't thoroughly cooked so I let it keep on going. It went another four minutes...
Add broth; bring to a boil over medium-high heat.
Remove from heat; stir in all remaining dressing ingredients.
Coat 13x9-inch (3-quart) glass or ceramic baking pan with cooking spray; spoon in dressing. (Dressing can be made 12 hours ahead; cover and refrigerate. Increase baking time 5 to 10 minutes.)
Bake dressing 40 to 45 minutes or until hot.
Tasty, but a little dry and salty. I'd cut the coarse sea salt at the end and give yourself the freedom to add more at the table if necessary. I'm a little surprised this dish turned out dry since I think I used a little less than the quantity of cornbread called for. But my cornbread has been sitting in the microwave uncovered since I made it. The edges were bone dry. That lack of moisture might have contributed.
I'd consider doing this again to use up some cornbread if I had extra. The other stuff is inexpensive; with the exception of the sausage, usually have everything else. Overall, it was alright but not one I'd consider stellar. Most exciting to me is that there's a recipe in the line-up which calls for leftovers of this particular dressing.
- butter: $0.10
- onion: $0.31
- celery: $0.19
- bulk mild Italian sausage: $3.20
- chicken stock: $0.24
- cornbread: $1.17
- Italian parsley: $0.49