Jessie’s Sausage Dressing
“Growing up, our holiday table was always huge, like 20+ people! My favorite dish on the table was the “Sausage Stuffing.” We called it stuffing though we never actually stuffed the bird, so technically it’s dressing. Though I think sausage stuffing rolls off the tongue better. Regardless, it’s delicious and should be celebrated year round. And don’t leave out the fennel, I beg you.”
- Jessie, Lead Copywriter
16 cups Sourdough bread cubes, torn
4 tablespoons (½ stick) Unsalted butter
1 tablespoon Extra virgin olive oil
2 Yellow onions, diced
2 Celery stalks, diced
2 Granny Smith apples, unpeeled, cored, and diced (or Pears are good too!)
1 Fennel bulb, sliced (save the fronds for stock!)
2 tablespoons Italian parsley, chopped
1 tablespoon Kosher salt
2 teaspoons Black pepper, freshly ground
2 pounds Hot ground sausage (not Italian, breakfast)
2 cups Chicken stock
1 cup Dried cranberries
- Preheat the oven to 300 degrees.
- Toast your torn bread on a baking sheet for 10 minutes.
- In a large sauté pan, melt the butter and warm the oil.
- Add the onion, celery, apple, parsley, salt, and pepper and sauté until softened, about ten minutes.
- Once toasted, move bread to a large bowl.
- Add the sautéed veg to the bowl.
- In the same pan, brown your sausage.
- Add sausage to the bowl.
- Add the chicken stock and cranberries to the bowl and toss to combine.
- Pour into a greased 9 x 13 baking dish.
- Bake for about 30 minutes, until warmed through and top slightly browned.
*You can make this a day in advance and refrigerate the casserole dish. Increase the bake time to about 45 minutes to an hour.