Sourdough, Sausage, and Greens Dressing

recipe
Notes: Prepare dressing through step 5 up to 1 day ahead; chill.

Yield:

Makes about 2 quarts; 8 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note:

November 2000
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