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Sourdough, Sausage, and Greens Dressing

Yield Makes about 2 quarts; 8 servings
Notes: Prepare dressing through step 5 up to 1 day ahead; chill.


  • 3/4 pound sourdough bread, cut into 1/2-inch cubes (2 qt.)
  • 1/2 pound Swiss chard
  • 3/4 pound bulk pork sausage
  • About 2 1/2 tablespoons butter or margarine
  • 1 cup chopped onion
  • 1 cup sliced celery, including tops
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons chopped fresh sage leaves or 2 teaspoons dried rubbed sage
  • 2 teaspoons poultry seasoning
  • 3/4 teaspoon fresh-ground pepper
  • 1 3/4 cups fat-skimmed chicken broth

Nutrition Information

  • calories 351
  • caloriesfromfat 56 %
  • protein 11 g
  • fat 22 g
  • satfat 8.7 g
  • carbohydrate 26 g
  • fiber 2.3 g
  • sodium 666 mg
  • cholesterol 39 mg

How to Make It

  1. Put bread cubes in a 9- by 13-inch pan. Bake in a 350° oven, stirring occasionally, until dry and firm to touch, about 20 minutes.

  2. Meanwhile, rinse and drain chard. Trim and discard discolored stem ends; thinly slice stems and coarsely chop leaves.

  3. In a 5- to 6-quart pan over medium-high heat, stir sausage often until browned and crumbly, 5 to 8 minutes. With a slotted spoon, transfer sausage to pan with bread.

  4. Measure fat in the 5- to 6-quart pan; add enough butter to make 3 tablespoons. Add onion and celery. Stir often over medium-high heat until vegetables are limp, about 10 minutes. Add chard and stir often until limp, about 3 minutes.

  5. Combine bread mixture, parsley, sage, poultry seasoning, pepper, and chicken broth with chard mixture. Squeeze with your hands until evenly moistened. Return mixture to the 9- by 13-inch pan, spread level, and cover tightly.

  6. Bake in a 350° oven until dressing is hot in the center, about 40 minutes (45 to 50 minutes if chilled). For a crusty top, uncover for the last 20 minutes.