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Sausage and Herb Dressing

Sausage and Herb Dressing
An ovenproof braiser does double duty in this recipe. First it is used to cook the onion, celery and sausage on the stovetop. Then the dressing is baked in the same pan in the oven.

Ingredients:

  • 1 1/2 lb.-loaf French bread, crusts removed,
      cut into 1/2-inch pieces
  • 2 1/2 Tbs. unsalted butter
  • 1 small yellow onion, chopped
  • 1 celery stalk, chopped
  • 1/2 lb. well-seasoned fresh bulk pork sausage
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh thyme
  • 3/4 cup chicken stock
  • Salt and freshly ground pepper, to taste

Directions:

Spread the bread out on a baking sheet and let dry overnight. Alternatively, place the baking sheet in a 350°F oven and bake until the bread is dried out, about 20 minutes. Set aside.

Preheat an oven to 375°F.

In a 10-inch ovenproof braiser or sauté pan over medium heat, melt 2 Tbs. of the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Using a slotted spoon, transfer to a large bowl.

In the same pan over medium heat, cook the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using the slotted spoon, transfer the sausage to the bowl with the onion mixture. Let the pan cool.

Using a paper towel, wipe out the pan and grease it with the remaining 1/2 Tbs. butter.

Add the bread, parsley and thyme to the bowl with the sausage-onion mixture and stir to combine. Add the stock and stir to evenly coat the bread. The bread will still be partially dry. Season with salt and pepper and stir to mix well.

Transfer the dressing to the prepared pan and bake for 30 minutes. Using a wooden spoon, gently stir the dressing. Continue baking until golden and crispy, 20 to 30 minutes more. Serve immediately.
Serves 8 to 10.
Williams-Sonoma Kitchen.