Classic Sage and Sausage Dressing is a delicious comfort food for the holidays or anytime!
Recipe Courtesy of Cooking.com.
Serves 8 or more
Facts per Serving
Calories: 346 Fat, Total: 18g Carbohydrates, Total: 36g
Cholesterol: 92mg Sodium: 1049mg Protein: 14g
Fiber: 4g % Cal. from Fat: 47% % Cal. from Carbs: 42%
Cooking.com Tip: Don’t use dried herbs for this classic side dish. For full-bodied flavor, add freshly chopped herbs. An herb mill chops leafy herbs quickly and effortlessly.
- 1 pound French bread, crusts trimmed, cut in 3/4-inch cubes (about 9 cups)
- 12 ounces sage-flavored bulk pork sausage
- 1/2 cup (1 stick) unsalted butter
- 2 1/4 cups thinly sliced leeks (white and pale green parts only)
- 1 1/2 cups thin-sliced celery
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly milled black pepper
- 1 1/2 cups (about) canned reduced-sodium chicken broth
- 2 large eggs
- 1/2 teaspoon baking powder
- Fresh sage and thyme sprigs
- 1 Preheat oven to 325ºF.
- 2 Butter 13x9x2-inch ceramic baking dish. Arrange bread cubes in single layer on large baking sheet. Bake until bread is golden brown and crisp, stirring once, about 25 minutes. Transfer bread to large bowl.
- 3 Meanwhile, cook sausage in heavy large skillet over medium heat until browned, cutting into small pieces with back of spoon, about 8 minutes. Transfer sausage to bowl with bread.
- 4 Melt butter in same skillet over medium heat. Add leeks and celery, and sauté until very tender, about 7 minutes. Stir in sage, thyme, salt and pepper. Transfer vegetable mixture to bread mixture. Toss bread mixture with enough broth to moisten. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- 5 Increase oven temperature to 400ºF.
- 6 Season dressing to taste with salt and pepper. Whisk eggs and baking powder in small bowl to blend. Drizzle egg mixture over dressing; toss to blend. Transfer dressing to prepared baking dish. Cover and bake 25 minutes.
- 7 Uncover and bake until lightly browned and crusty on top, about 15 minutes longer. Garnish with sage and thyme sprigs and serve.