Sausage and Herb Dressing
Simple, herby and packed with flavorful sausage — this dressing is a crowd-pleaser. Optional add-ins like dried cranberries can take it to the next level, so don’t be afraid to experiment with fruit, nuts and even mushrooms.
Difficulty: Easy
Prep: 25 minutes
Cook: 55 minutes
Total: 80 minutes
Serves:
Ingredients
16 cups sourdough bread, cut into 1-inch chunks
8 tbsp unsalted butter
2 cups yellow onion, diced
1 cup celery, diced
2 granny smith apples, unpeeled and diced
1 cup dried cranberries
2 tbsp flat-leaf parsley
1 tbsp salt
1 tsp pepper
1 12-oz. package of Kountry Boys Original Sausage, diced
8 tbsp unsalted butter
2 cups yellow onion, diced
1 cup celery, diced
2 granny smith apples, unpeeled and diced
1 cup dried cranberries
2 tbsp flat-leaf parsley
1 tbsp salt
1 tsp pepper
1 12-oz. package of Kountry Boys Original Sausage, diced
Method
Preheat oven to 300 degrees.
Place the bread cubes on a sheet pan in a single layer and bake for 7 minutes. Reserve bread in a large bowl and raise the oven temperature to 350 degrees.
In a large frying pan, melt the butter and cook the onion, celery, apple and parsley over medium heat for 10 minutes, or until the vegetables are softened. Season with salt and pepper, then add the mixture to the bread cubes.
In the same pan, cook the diced sausage over medium heat until cooked through, about 10 minutes. Add sausage to bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, stir to combine, then pour into a 9 x 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.
Place the bread cubes on a sheet pan in a single layer and bake for 7 minutes. Reserve bread in a large bowl and raise the oven temperature to 350 degrees.
In a large frying pan, melt the butter and cook the onion, celery, apple and parsley over medium heat for 10 minutes, or until the vegetables are softened. Season with salt and pepper, then add the mixture to the bread cubes.
In the same pan, cook the diced sausage over medium heat until cooked through, about 10 minutes. Add sausage to bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, stir to combine, then pour into a 9 x 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.