Southern Sausage Dressing
This very simple dressing is loosely based on the one that Elizabeth’s mother makes. It is her family’s favorite side dish, and the only recipe that absolutely can’t be omitted or changed. And it really is essential to use the Pepperidge Farm (blue bag) herb-seasoned stuffing mix!
1 large package Pepperidge Farm, herb-seasoned stuffing
½ loaf of favorite bread, crumbled
1 pound bulk sausage (hot) (preferably Neese’s brand), If you can’t find Neese’s buy any good quality bulk sage sausage for best results
1 bunch celery, chopped
2 yellow onions, chopped
1 stick butter, melted
1 can low-salt no-fat chicken broth or homemade stock
Kosher salt and freshly ground pepper
Mix package of stuffing mix and fresh bread crumbs and set aside, tossing occasionally so all crumbs dry out. Meanwhile, cook sausage in a skillet until completely cooked through and drain on paper towels. Remove excess grease. In the same skillet, sauté
celery and onions until soft and onions begin to caramelize. Mix vegetables, sausage and melted butter in with the bread crumbs until well combined. Moisten with chicken broth until stuffing holds together but is not too wet. Place in a buttered casserole dish and bake at 350 F for 35-40 minutes or until top is browned. (Alternately you can stuff the turkey just before cooking but this will make it stuffing. “Dressing” is the preferred lingo in the South and it is always on the side!
©ELIZABETH KARMEL 2019