I promised some Thanksgiving recipes, and now that it is officially November, let's dive in! Sure, most of you probably expected me to start with the bird, as it appears to be the classic centerpiece of the meal. And I am not suggesting that you forgo the turkey, it's just that I wait all year for dressing, not glorified chicken. So here is my absolute favorite part of the Thanksgiving meal, Sausage Dressing. It's so easy and so delicious. You're welcome.
1 lb. Bread (good bread, sourdough works well)
1 lb. Sausage, browned (I love Mexican style Chorizo for this. Italian or sage flavored sausage are also great)
1 onion, diced
2 stalks celery, diced
2-3 cloves garlic, minced
6 Tbsp. butter
2 tsp. thyme leaves, chopped
1 egg, beaten
2 1/2 cups chicken broth
Salt and pepper to taste
Tear the bread into cubes about 1 inch in size. Allow the bread to dry on a sheet pan overnight. The next day, melt the butter in a saucepan and saute the onion and celery over medium heat, until soft and translucent. Add the garlic and cook about 1 minute longer. In a large bowl, combine the dried bread cubes, browned sausage, cooked vegetables, egg, thyme, salt and pepper. Add the chicken broth and mix well. Transfer the mixture into a 9x13 baking dish and bake at 350* for about 45 minutes, until browned on top and very hot in the middle. (If stuffing the bird, make sure to check for a temperature of 165* to ensure food safety). Enjoy!
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