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Portuguese Sausage Dressing

Lisa Romerein
Yield

Makes 16 servings

In a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguiça (Portuguese sausage), a common ingredient in Hawaii. Prep and Cook Time: about 1 hour, plus 30 to 40 minutes baking time. Notes: You can assemble the dressing up to 1 day ahead; cover and chill.

Ingredients

  • Marinated giblets and 1 cup marinade from Hawaiian-Portuguese Smoked Turkey
  • 1/2 cup butter
  • 3 cups finely chopped celery
  • 2 cups chopped onion
  • 1 3/4 cups low-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon minced fresh sage
  • 1 tablespoon minced garlic
  • 8 ounces linguiça (Portuguese sausage)
  • 16 cups 3/4-in. cubes coarse, crusty white bread
  • 1/2 cup chopped flat-leaf parsley

Nutrition Information

  • calories 270
  • caloriesfromfat 40 %
  • protein 8.3 g
  • fat 12 g
  • satfat 5.5 g
  • carbohydrate 33 g
  • fiber 2.5 g
  • sodium 1243 mg
  • cholesterol 25 mg

How to Make It

  1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.

  2. Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and sauté, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.

  3. Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.

  4. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

  5. Note: Nutritional analysis is per serving.