Dressing for Thanksgiving is one of those foods that comes down through the family and people tend to cling to those recipes.
But change is fun. Being adventurous is okay in food. You just never know when you find something utterly wonderful.
I was the old school. It was a celery, giblets, bread and sage kinda dressing for me. That’s what I grew up on.
I saw this recipe on GMA a few years back, and decided to give it a go, and well, I really liked it. I tweaked it a bit (since fennel hates me), but basically, it’s the same.
Do try to make this from scratch without benefit of boxed (eww) cornbread or those bags of cubed bread. The bread stales out over night for goodness sake, and if you have left-over cornbread from a chili dinner, well, wrap it and freeze it and you are set to go. Making cornbread is actually easy.
Once you have your ingredients, the rest is simple and fast.
- 1 1/2 lb Italian sausage, casings removed (I use pork sausage instead)
- 1 lg onion, diced
- 7 ribs of celery, diced
- 6 oz of bacon (1/2 a package) diced into 1 inch pieces
- 6 c bread, cubed
- 3 c cornbread, dried out a bit and crumbled
- 1/2 c butter, cold and cubed
- 1 TBSP sage (dried) about 3 if fresh
- 1 1/2 TBSP poultry seasoning
- 1 TBSP salt (be careful here. I use unsalted stock. If you don’t you may need NO salt.)
- 2 c mozzarella cheese, cubed
- 1 c Parmesan cheese, grated
- 1 c pine nuts
- 4-5 c chicken stock
- Saute the bacon until it has rendered it fat. Remove and discard most of the fat drippings.
- Saute the sausage, onion and celery until done, slowly and not to burn.
- Combine that and all the rest of the ingredients except the broth. Stir until fairly mixed.
- Place in a buttered baking dish. Then pour the stock over until when a spoon is pushed down on the top, you can see juice. Don’t over do this. You can always add a bit more if after it sits, it appears too dry.
- Place in the fridge if making the evening before, covered. Bring to room temperature before putting it in the oven to heat.
- Heat at 350° for about an hour, assuming your baking dish is about 2 inches high. It just needs to heat through.
- cornbread and sausage dressing (backtoherroots.com)
- H a R V E S T R E C I P E S (witchesofthecraft.wordpress.com)