Sausage Dressing w/ Sage-CC
Easter, Thanksgiving • Bread, Dairy, Eggs, Herbs, Sausage, Stock, Vegetable, Wine
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Ingredients
- 1 tbsp olive oil
- 1 lbs Italian sausage casings removed
- 1 large, about 1 lbs, loaf Italian bread, cut into 1/4 in pieces
- 4 tbsp, 1/4 stick, unsalted butter, plus more for baking dish & foil
- 2 yellow onions, chopped, about 3 cups
- 4 celery ribs, thinly sliced, about 2 1/2 C
- 1/4 tsp black pepper
- 1 1/2 tsp kosher salt, divided
- 1/2 C dry white wine
- 2 1/2 C chicken stock
- 1/2 C fresh flat-leaf parsley, chopped
- 3 tbsp fresh sage, chopped
- 2 large eggs, beaten
Directions
- Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Cook sausage, breaking it apart with a spoon, until browned, 6 to 8 minutes. Transfer to a plate, reserving drippings in pan.
- Divide bread between 2 large rimmed baking sheets. Bake until dry and crisp, 10 to 12 minutes.
- Meanwhile, melt butter in reserved skillet over medium. Add onions, celery, pepper, and 1 teaspoon salt. Cook, stirring occasionally and scraping any browned bits from bottom of skillet until very tender and starting to brown, 10 to 12 minutes. Add wine; cook, stirring occasionally, until evaporated, 2 to 4 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Coat a 13-by-9-inch baking dish with butter. Add toasted bread, sausage, broth, parsley, sage, eggs, and remaining ½ teaspoon salt to vegetables in bowl; toss gently to combine. Transfer to prepared baking dish. Cover with buttered foil and bakefor20 minutes.
- Ucover baking dish and bake until browned, 20 to 30 minutes.
