I learned something new this year... dressing cooks in a baking dish, stuffing cooks in your bird (duh, Ikr?!) Anyways I have always wanted to try a different stuffing (or dressing) but never veered from Mom's tried and true recipe. While I still love that one best, this recipe was quite delicious! (Link to Mom's stuffing recipe can be found at the end of this one)
Ingredients:
1 lb day old sourdough bread, cut in 3/4 - 1" cubes
1 lb Italian sausage, casings removed
1/2 cup semi salted butter
1 large onion, diced
4 celery stalks, diced
2 medium carrots, diced
3 tsps minced garlic
2 - 2 1/2 cups chicken broth
2 large eggs
2 tbsps chopped fresh sage leaves
1 tbsp fresh thyme leaves
2 tbsps dry parsley
salt and pepper to taste
1/4 cup dry cranberries
1/4 cup chopped pecans
Spread the bread cubes out on a baking sheet and toast at 350°F for 10-12 minutes. Set aside. Cook sausage meat in a large skillet on medium heat, breaking it up as it cooks, about 7-8 minutes. Remove to a large bowl, but leave drippings in pan. Add butter and on medium high heat, sauté onions, celery and carrots 10-12 minutes adding the garlic in the last minute. Add the veggies to the large bowl with the sausage meat, along with the toasted bread cubes, sage, thyme, parsley, salt, pepper, cranberries and pecans. Whisk broth and eggs together and toss some of this into the bowl to dampen the bread. As it absorbs, add more liquid as long as it isn't wet enough to be sitting in a puddle. Grease a 13 X 9" baking dish and spoon the dressing in. Cover tightly with foil. (This dressing can be made to this point and refrigerated for later use). Bake in a 350°F oven for 30 minutes, then remove the foil and return to the oven for another 15 minutes. Let rest 10 minutes before serving. Serves 10-12
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