This week’s posting is a first for me, I found this recipe in the Sunday paper and both my husband and I thought it sounded really good. We both simply love dressing with our holiday dinner and it is usually Stove Top Stuffing, don't get me wrong we love a good helping of Stove Top but at the same time there really is nothing better than homemade dressing. My husband very much hates celery, so I did leave it out of our version, but of course if your family likes it feel free to add it to your version. This recipe also only called for Garlic Texas Toast but we chose to use half garlic and half cheese.
1 Pkg. - Johnsonville Italian Mild Ground Sausage
6 Slices - New York Garlic Texas Toast
6 Slices - New York Cheese Texas Toast
1/2 C. - Butter
1 Large - Chopped Onion
2 C. - Chopped Celery (optional)
1 C. - Chopped Green Bell Pepper (optional)
1 Tsp. - Rubbed Sage Seasoning
2 - Eggs (beaten)
2 C. - Chicken Broth
Salt & Pepper
Bake the toast in a 425 degree oven for 10 minutes, cool and cut into 1 1/2 inch pieces. Transfer the bread to a mixing bowl and set aside, lower the oven temp to 325 degrees. In a large skillet cook the sausage until no longer pink, remove from the pan and set aside. Add the butter to the pan and sauté the veggies until tender. Add the veggies, sausage, sage, salt, pepper to the bread in the mixing bowl and mix to combine. Stir in the broth and eggs and stir until well mixed, transfer into a 3-4 quart casserole dish. Cover with foil and bake for 60 minutes, uncover and bake for another 10 minutes or until the dressing is brown and crispy.
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